It’s a meat lovers dream, Mexican style. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Ivan Alarcon
The Restaurant: El Agave Azul in Davie
The Dish: Campechanas
Ingredients:
Trompo Sauce
10 chile guajillo peppers (boiled)
2 tbs. achiote paste
1/2 cup white vinegar
4 cloves peeled garlic
5 whole cloves
1/2 onion
1 tsp. oregano
1 tbs. cumin
1/2 cup pineapple juice
Trompo – Combination of Beef and Pork
2 lbs. beef top round
2 lbs. boneless pork loin
Carne Asada – Steak
2 lbs. of skirt Steak
2 lbs. of sirloin Steak
1 tbs. of garlic salt
1 tbs. of complete seasoning
12 Flour Tortillas
Method of Preparation:
– First, make the Trompo Sauce. Put boiled chile guajillo in a blender and add achiote paste, onions, pineapple juice, white vinegar, garlic, oregano, cumin and whole cloves. Blend well and set aside.
– Slice top round and pork loin into small bite-sized pieces. Mix together and add the Trompo Sauce then let it marinate for at least an hour.
– Next make the carne asada. Cut Sirloin and Skirt Steak into very small bite-sized pieces and mix together- 50/50. Add complete seasoning (Sazon Completa) garlic salt, and blend.
– Put corn oil on the grill or skillet and sear the carne asada. When it’s done put it to the side. Add more corn oil and cook the Trompo meat for several minutes. When it’s ready, heat up flour tortillas and add Monterey Jack cheese to the middle and fold over. Brown on both sides.
To Plate:
Open the tortilla, and add the Trompo meat and the carne asada in middle of the gooey cheese. Top with cilantro and onion and slices of avocado.
Serving suggestion: Horchata
Serves: 6
El Agava Azul
7750 Nova Dr. Suite A2
Davie, FL 33324
http://elagaveazul.com/
Bring in a printed copy of the recipe and get a complimentary Horchata now through Oct. 11.