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A Spicy Cinco de Mayo with Las Palmas!

Renowned chef Eduardo Ruiz from Coraz??n y Miel's BBQ and Honey Ribs, Carne Asada Torta Ahogada

By LatinoLA Contributor
Published on LatinoLA: April 22, 2015


A Spicy Cinco de Mayo with Las Palmas!


Because it's important to get together and celebrate, enjoy this Cinco de Mayo with a traditional Mexican dish or with a favorite recipe here in the U.S.! Renowned chef Eduardo Ruiz, from Coraz??n y Miel in Bell, CA, will tell you how to prepare a "Carne Asada" Torta Ahogada (Spanish for Drowned Sandwich) or BBQ and Honey Ribs made with LAS PALMAS authentic Mexican sauces.

LAS PALMAS sauces are made with tomatoes, tomatillos and chiles as well as other ingredients and spices that have been part of Mexican cuisine for centuries. The recipes come from those handed down from generation to generation and that's why the results are meals with that authentic Mexican taste!

BBQ and Honey Ribs

Course: Main
Number of servings: 8
Preparation time: 50 minutes
Cook time: 3.5 hours, including oven time

INGREDIENTS

For the Ribs
ΤΗσ 2 racks of Baby Back Ribs
ΤΗσ 2 Onions, yellow
ΤΗσ 3 tablespoons Salt

For the BBQ Sauce
ΤΗσ 1 (28 oz.) can of LAS PALMAS?« Red Chile Sauce
ΤΗσ 12 oz. Chipotles in adobo
ΤΗσ 8 ounces Ketchup
ΤΗσ 12 ounces Apple Cider
ΤΗσ 4 ounces Brown Sugar
ΤΗσ 16 oz. Mexican Beer
ΤΗσ 1 teaspoon Onion Powder
ΤΗσ 1 teaspoon Garlic Powder
ΤΗσ 1 teaspoon Smoked Spanish Paprika
ΤΗσ ?’ cup Honey

For the Garnish
ΤΗσ ?? cup Honey

DIRECTIONS

1. For the Ribs: Have the Butcher cut your two Baby Back or St. Louis rib racks in half. This will give you 4 half racks to present to guests.
ΤΗσ Preheat oven at 350℉.
ΤΗσ Cut Onions into thick half-moon slices. Place Onions into a deep oven-safe dish or baking dish.
ΤΗσ Rinse your Rib racks thoroughly with cold water and pat dry with paper towels. Coat the Ribs evenly with salt. Place the Ribs in the deep oven-safe dish and top it with the Onions, feathering the racks so that they cover the whole dish. Cover tightly with foil. If foil touches the top of the rib racks, place some more Onions on top of the Ribs to protect them from burning.
ΤΗσ Cool at 350℉ for 3 hours until fork tender.

2. For the BBQ Sauce:
ΤΗσ Place into a blender the LAS PALMAS?« Red Chile Sauce, Chipotles, Ketchup, Apple Cider, Brown Sugar, Mexican Beer, Onion Powder, Garlic Powder, Smoked Spanish Paprika and Honey, and puree until smooth. Note: depending on the size of the blender you may need to do two batches.
ΤΗσ Transfer all the ingredients into a heavy bottomed stock pot and cook on low heat for 3 hours.
ΤΗσ The sauce will start off with a thin consistency and finish thick and sticky! Stir frequently so that the sauce does not burn on the bottom of the pot.

3. To finish: Remove the Ribs from the oven let cool for about 20 minutes. You can finish Ribs on the grill or serve as is. On a large serving plate, place Rib racks whole or cut into individual riblettes. Pour hot BBQ sauce over Ribs and garnish by drizzling warm Honey on top.

"Carne Asada" Torta Ahogada

Course: Main
Number of servings: 4
Preparation time: 60 minutes
Cook time: 60 minutes

INGREDIENTS

For the Asada Mushrooms and Rub
ΤΗσ 8 Portabella Mushrooms, or 2 pounds
Button Mushrooms, sliced
ΤΗσ 1 tablespoon Salt
ΤΗσ 3 tablespoons Brown Sugar
ΤΗσ 2 teaspoons Cayenne Pepper
ΤΗσ 1 tablespoon Black Pepper
ΤΗσ 4 tablespoons Paprika
ΤΗσ 1 tablespoon Onion Powder
ΤΗσ 1 tablespoon Garlic Powder
ΤΗσ ?? cup Olive Oil or Grapeseed Oil

For the Ahogada Sauce
ΤΗσ 1 (28 oz.) can of LAS PALMAS?« Red Chile Sauce
ΤΗσ 12 ounces Vegetable Stock, or Vegetable Broth
ΤΗσ 4 Garlic cloves
ΤΗσ 8 Cascabel Chiles, dried, or 6 Guajillos, dried

For the Pickled Red Onion
ΤΗσ 1 cup Apple Cider Vinegar, or distilled
ΤΗσ 1 large Red Onion, or 2 small Red Onions
ΤΗσ ?? cup White Sugar

For the Bollilo
ΤΗσ 4 Bollilos, fresh and sliced in half

For the Garnish
ΤΗσ 1 bunch of Cilantro, washed and freshly chopped
ΤΗσ 4 Limes, quartered and deseeded

To kick it up!
ΤΗσ 2 Avocados, sliced thin

DIRECTIONS

1. For the Asada Mushrooms:
ΤΗσ Clean the Portabella or Button Mushrooms by using a spoon to remove the gills from beneath the mushrooms.
ΤΗσ Once all the Mushrooms are clean rinse gently with cold water and set on a paper towel to dry.
ΤΗσ Mix Salt, Brown Sugar, Cayenne Pepper, Black Pepper, Paprika, Onion Powder, and Garlic Powder in a bowl. Once all the spices have been married, drizzle in the Olive Oil or Grapeseed Oil with a whisk making sure the spices don't clump up.
ΤΗσ Now that the rub is made evenly coat all the mushrooms with the rub and set in refrigerator for at least one hour.

2. For the Ahogada Sauce:
ΤΗσ In a small sauce pan place the LAS PALMAS?« Red Chile Sauce, Vegetable Stock, Garlic cloves and Cascabel Chilies (if you would like a milder sauce deseed the Cascabel Chilies).
ΤΗσ Bring to a simmer for about 15 minutes or until Cascabel Chilies are soft.
ΤΗσ Puree all ingredients in a blender and return to sauce pan. Season the sauce with sea salt to your desired liking.

3. For the Pickled Red Onion:
ΤΗσ In small sauce pan, place the apple cider vinegar and sugar, on medium heat and bring to a simmer until Sugar is dissolved.
ΤΗσ Slice the Red Onion into thin half-moons and place into a small non-corrosive container (glass or plastic). Pour the hot pickle liquid over the onions, set aside. This step can be done up to a week in advance. Pickled Red Onions can be kept refrigerated in an air-tight container.

4. Building the Tortas:
ΤΗσ Preheat grill on medium to high heat.
ΤΗσ Bring out Mushrooms from the refrigerator set them on a dry paper towel to absorb excess moisture.
ΤΗσ Place on hot grill and cook for about 4 minutes on each side (medium). Note that the Brown Sugar in the rub will char and mushroom will start to burn on edges, you want this! It's "carne asada" after all.
ΤΗσ Remove the Mushrooms from the grill and place inside the freshly sliced Bolillo. If you are kicking it up, then this is the time to place your thinly sliced Avocado. Using a large spoon cover your torta with the salsa Ahogada.
ΤΗσ Garnish with the pickled red onions, freshly chopped Cilantro and Limes. This is a torta to enjoy with a knife and fork!

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