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Mango Marinated Carne Asada

Mango Marinated Carne Asada with Escabeche

Ingredients:

  • 1-2 lbs skirt steak
  • 2 mangoes peeled, center discarded
  • the juice of 3 limes
  • 2 Tbs rice wine vinegar
  • 3 cloves of garlic peeled
  • 1 tsp ancho chile powder
  • 1 tsp salt
  • 1/2 cup olive oil
  • 2 Tbs chili oil or 1/2 tsp red pepper flakes for heat

Combine mangoes, lime juice, vinegar, garlic, chile powder, salt, olive oil, and chili oil in a blender and process for 2-3 minutes or until nicely pureed. Place the skirt steak in an instant marinator and cover with the marinade or you can marinate the meat in a Ziploc bag. Marinate for at least 20 minutes or up to 2 hours in the refrigerator.

Pre-heat your grill to 400 degrees, remove the meat from the marinade and grill for 4 minutes per side. Let the steak rest for 5 minutes before cutting in thin slices against the grain. Serve with tortillas, cilantro, onion, and escabeche!

Escabeche

Ingredients:
  • 1/2 head of cauliflower cut into florets
  • 3 jalapenos stems removed and sliced
  • 1 lb bag of baby carrots
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh oregano
  • 1 tsp peppercorns
  • 2 1/2 cups vinegar and 2 1/2 cups water
  • 2 Tbs salt
  • 1 Tbs sugar
  • 12 cloves of garlic peeled

Wash and chop all of the vegetables and fresh herbs. Over medium heat, bring the water, vinegar, garlic cloves, salt and sugar to a boil, add peppercorns and then pour over the vegetables, herbs, and garlic. You can either pour the pickling liquid directly over the cut vegetables and herbs into a heat proof canning jar as we did in the video, or you can put the cut vegetables into the pot of boiling pickling liquid and let it cool on the stove. The escabeche will keep for 10 days in the refrigerator. You can eat the vegetables as a side dish to any Mexican entree or you can also process the vegetables in a food processor to make a tangy and spicy relish for hamburgers and hot dogs.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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