Award-winning Chef Eduardo Ruiz of Corazon y Miel Restaurant has created two exclusive recipes that your family can enjoy from this 4th of July throughout the rest of the summer.
Macaroni Las Palmas
Developed by Chef Eduardo Ruiz
Number of servings: 6
Preparation time: 20 minutes
Cook time: 90 minutes
?¢ pound elbow macaroni
2 ounces butter
1 (28 oz) can of LAS PALMAS Red Chile Sauce
8 ounces ham, diced
8 ounces fresh corn kernels, or canned corn
14 ounces sharp cheddar, or your favorite cheese
8 ounces bread crumbs
- In a heavy bottomed stock pot bring salted water to a boil and cook macaroni to al dente (for best results follow the instructions on the package for al dente cook time)
- In a large sauce pan melt butter over medium heat. When butter is melted place ham and corn in pot and cook for 6-8 minutes until ham begins to brown. Add in LAS PALMAS Red Chile Sauce and bring to a simmer for 1 minute. Add in macaroni and cheddar. Cook for about 4 minutes stirring constantly until all ingredients are married together.
- Preheat oven to 350??F.
- Transfer to a casserole dish and top with bread crumbs. If you like it extra cheesy now is the time to top the casserole dish with more cheese. Bake for 20-25 minutes.
- Remove from dish from oven and let rest for 15 minutes.
- Serve in casserole dish and enjoy!
Picaditas Estilo Las Palmas
Developed by Chef Eduardo Ruiz
Number of servings: 8
Preparation time: 45 minutes
Cook time: 50 minutes
For the Cecina
2 pounds eye of round (thinly sliced), top round
4 tablespoons kosher salt
For the Sauce
2 tomatoes, heirloom or Roma
1 gram red onions
6 garlic cloves
4 fresno chilies
6 guajillos, deseeded
3 ancho chilies, deseeded
5 chile de ?írbol peppers
?? cup olive oil
?? cup almonds
?? cup red wine vinegar
1 (28 oz) LAS PALMAS Red Chile Sauce
For the Huarache
8 huaraches, or sopes
1-2 cups canola oil
For the Garnish
6 ounces queso Cotija, grated
1. For the Cecina: One day prior to serving.
- Have your butcher slice the eye of round 1/8-1/4 inch thick.
- At home, place the sliced beef into a bowl and season with salt. Tossing gently ensuring all surface area is evenly coated. Cover bowl and refrigerate for up to two days.
- When time to cook, rinse meat thoroughly with cold water and pat dry with paper towel.
- Set cast iron skillet over medium to high heat. Use a teaspoon of olive oil to coat pan for each piece of meat. Cook on both sides for about 3-4 minutes.
- Let meat rest on a clean plate.
2. For the Sauce:
- Place tomatoes, red onion, garlic, Fresno chilies, guajillos chilies, ancho chilies, chiles de ?írbol peppers and 24 ounces of LAS PALMAS?« Red Chile Sauce in a heavy bottomed sauce pan and cover with water. Bring to a simmer for 15 minutes or until dried chilies are soft.
- Place cooked ingredients and olive oil, almonds and red wine vinegar in a blender and puree until smooth. Return to sauce pot and keep on low heat until ready to prepare final dish.
3. For the Huarache: Place canola oil in a saut?® pan and heat on medium. Shallow fry huarache for 4-6 minutes. Making sure oil does not smoke. Set huaraches on a paper towel to remove excess oil.
4. For the Final Dish: Place hot huarache on a plate, lay a piece of cecina on top of huarache. Using a large spoon cover huarache and cecina with sauce. Garnish with plenty of grated queso Cotija.