Seared Steak with Browned Onions & Blistered Serranos

[Music] hi everyone and welcome to another a new edition of Taco Tuesday today it's steak tacos it's all about steak tacos and the kind of meat that you could find if you went to a Mexican grocery store because I know a lot of you have access to a grocery store in a Mexican neighborhood that's gonna have all different kinds of cuts so we're going to go through that but just rest assured if you're not gonna go to a Mexican grocery store you can buy these same cuts in your regular grocery store as well so for making a classic steak taco that's done on a griddle or a la plancha as they would say in Mexico especially the street vendors that have the great big griddles these are the kinds of thin cut meat that you're gonna want so we've got three different choices in front of you here I'm gonna start over here on your left hand side this is an inside round you can see that on the tag it's called boomba negra in our local market here you can see it's a very thin cut and you can see it's not marbled very much let's go over to this next side here this is sandwich steak bola de glace this is also a cut from the round you can see that they're very similar in size and shape these two first ones that we have here not a lot of marbling it's not going to be the richest in beef flavor but it's also going to be something you can cook in just an instant sandwich steak those are the operative words there on that label because when you go into a non Mexican grocery store that's what you're going to want to look for is sandwich steak now over here this is the one that I like the most this is the Esme yo um that word can refer to different things but in our mark Mexican markets here in Chicago it tends to be from the chuck so des meal would be like a thin cut chuck steak now most of you might know chuck as a brazing cut one that's only good if you braise it but I always say because it's such a beefy flavored cut that you could easily use it if you cut it really thin for making great and beefy flavored steak tacos we're gonna serve the steak tacos with what are called chillest ariados so thorny ADO's it comes from that word dodo Bowl so these are like bullish kind of serrano chiles superhot those of you that love hot spicy food you're gonna love this so Chile's thorny although it's the first thing that you're gonna do with the serrano chiles in this what they're typically made from is to make them really mad and the way you make them really mad is to put your palm on it and just roll them back and forth this will release all of the capsaicin on the inside of them meaning that they're they're gonna be even extra hot and then starting at the top here right below the stem end you'll cut down and then you'll cut on the other side here that roll it over a quarter of a turn and cut it so that you've got four little pieces there a very fiery very mad chiles Dody ADO's okay so this is gonna go on into a hot pan I like to work in cast iron so that's what we've got going here and I want it to be sort of a medium-high temperature and I'm gonna take a little bit of fresh rendered pork lard you can do this in oil if you want to but I'm gonna use fresh rendered pork lard because I think it makes the best chillest or the ADO's and we will slide these very mad serrano chiles in that pan and I'm gonna add some onion to it at the same time so that that cooks right along with it and we'll sort of caramelize I'm going to turn my temperature up just a little bit I will tell you so you want to have a good exhaust fan on or a window open and hopefully the house will not be filled with lots and lots of people I have literally cleared out rooms teaching how to make chili story Alice so we're going to come back here in a minute once I get my voice back after these have all been charged together I say charred but we want to a deep deep golden-brown color on them and we want those Chile's to be soft okay so we're about back to normal over here after all of that capsaicin has been released from the Sheila's story a voz those serrano chiles I'm sprinkling on a little bit of lime juice I'm gonna want it season it now with a bit of salt as well I'm staying away back over here don't breathe in those fumes from it okay next thing is to cook the beef that would just take a second I'm gonna use a little bit of our fresh rendered pork lard here I have this cast iron griddle hot like really hot and I'm just gonna give it just a little bit of the fat on there you again you could just use oil for this if you want to and then I'm gonna take that yes meal which is the flavor that I like the best lay it on there I'm just trying to sear it and that's why we need a really hot griddle I like these kinds of griddles that have they cover two burners and you know that your cast iron will hold as a heat for a long time and disperse it really beautifully that's one of the things I like about working I'm turning these the peppers off now okay so that one goes off so i salted it that on the top here I'm gonna salt it again when I flip them over the meat should really be at about an eighth of an inch thick that's kind of what you're looking for as with all meat that you're cooking on a hot surface whether it's on a hot griddle like I'm doing right now or it's on a grill grate you want to leave it don't mess with it let it get crusty and colored before you flip it over all meat will stick to the surface of wherever you put it hot or not for the first few seconds or minute or so and if you start messing with it you're going to rip the meat so now I'm at a place where I think I can look at it and see what it looks like I've left it on there for about a minute now look it on this side here where it wasn't quite so hot it stuck a little bit so I'm gonna pull that off and then flip that over you see the brown on there that's what I'm looking for this one was not on the side so it didn't stick at all and then that's kind of as much as I really want to cook it I'm gonna let it sit for another 15 seconds or so just to ensure that we get a little bit more flavor that comes from that browning that what the science is called a my yard reaction on this remember I said I was gonna sprinkle a little bit of salt over this side and I'm gonna take it off now I want it to have just a tiny bit of pink left in the middle but this is a cut of steak that you can cook very well done I'm going to cut it into three about two inch width strips here and then cut those crosswise at about between 1/2 and 1/4 I'll tell you it smells really good in here between the roasted Serrano's with the caramelized onions and this beautifully seared meat will need a couple of hot tortillas here just opening up the container of tortillas that these are some that we've made here in the restaurant from our heirloom corn masa that gets delivered to us every day so we'll put the pieces of meat on there I think once you cut B like this it's best to sprinkle it with a little bit of salt now I'm going to grab some of our caramelized onions and one Serrano chili for each of the tacos this is a dish for your friends that like spicy food let's just say and then I'm going to put a spoonful of roasted tomatillo salsa you can buy it or make it and you probably want a little bit additional lime on this so I'm gonna sprinkle on a little bit of lime now at the top of it now if that doesn't make your mouth water all you carnivores out there nothing will yeah it's spicy but man is it good [Music]

Channel: Rick Bayless

Views: 81,845

Rating: 4.9462605 out of 5

Keywords: Rick Bayless, Taco Tuesday, tacos, skirt steak, chiles torreados, steak tacos, serrano chiles, cooking, weeknight cooking, recipes, kitchen, dinner, dinner ideas, tortillas, corn tortillas

Id: HclIUAdX0uw

Length: 10min 4sec (604 seconds)

Published: Tue Feb 06 2018

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Rick Bayless is chingon