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These Individual Bourbon Tiramisu feature coffee from Northbound Coffee Roasters located in Mt. Shasta, Ca. Their craft coffees are amazing, you don’t know what you are missing. Check out their craft roasted coffee at NorthboundCoffee.com and order some coffee to make this delicious dessert!

Check out the Exploring the Source interview with owners Keith and Jen to see what it takes to get craft coffee to your cup.

Bourbon Tiramisu – So Good

Making this, I knew it was going to be a hit. The combination of coffee and the sweetness of the zabaione/mascarpone filling pair nicely with the addition of bourbon. I have made Tiramisu recipes with rum, marsala or even brandy. But never made one with bourbon.

Flavors of coffee and bourbon are a pairing that go well together. The roasted notes of coffee along with bold flavors of bourbon bring notes of sweet vanilla and caramel.

A ‘Pick Me Up’

Literally translated, Tiramisu means ‘pick me up’. It’s no wonder, coffee soaked ladyfingers at the end of a meal are bound to give you some energy. The question is, where does this modern classic dessert originate? I bet if you were to guess, you would think that it is an old recipe that has been around Italy for centuries, dating back to nobility. Well not exactly.

Tiramisu’s Debated History

The first documented recipe of Tiramisu was not seen until the 20th century. Yet, depending on who you ask, the origin may reach back centuries. It wasn’t until the 1980’s that Tiramisu made a splash across the U.S. restaurant scene.

The self-proclaimed experts on the history of Tiramisu are the Accademia del Tiramisù, an organization entrenched in ‘transmitting the culture of tiramisù’. The organization claims to have an original recipe from the 19th century. As the legend goes, the origin of this recipe was made to be an aphrodisiac.

As with many debated recipes, Tiramisu has origins in similar variations of ingredients: eggs, sugar and cocoa. Depending on the region each recipe variation would be dependent on the families’ tastes of that area.

These traditional recipes were never written down and were held close to each family’s traditions. The claim as to why a written recipe had not been seen until the mid 20th century was due to conformism falling after WWII, when people began to be more independent. It is thought that this was the time when these closely guarded recipes came to light.

Le Beccherie – Treviso, Italy

Today, what we identify as Tiramisu was created in the early 1970s at Le Beccherie, a restaurant in Treviso, Italy. Yet, there is a northeastern region of Italy, Friuli Venezia Giulia, that claims to have a written recipe from 1959.

Many claim the origin and the rights to Tiramisu. The truth may be as simple as everyone had their version and thought theirs was the original recipe. As it stands, Le Beccherie in Trevio, Italy, is the oldest restaurant that can say it was on their menu the longest.

Make these Individual Bourbon Tiramisu, you will enjoy it.

If you like bourbon, you will love it!

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Servings: 6 serrvings

Author: Chef Tony Zentgraf

A twist on a classic tiramisu using bourbon but you will love the sweetness the bourbon brings to the dessert.

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Preparation before Proceeding

• Remove the Mascarpone from the refrigerator a couple of hours before you plan on making the Zabaione. This will make it easier to fold into the Zabaione.
• Freeze the chocolate chips for at least two hours.Then pulse in a small food processor to break down into tiny pieces.
• Brew a strong pot of coffee or espresso. You will need a minimum of 8 oz.Chill until cooled before use.

Making the Zabaione

• Add 1″ of water to the pot and place over a medium heat.
• Separate the egg yolks from the whites. Place the yolks in a bowl. Egg whites can be saved and frozen for later use, if desired.
• Add the sugar and whisk together with the yolks.
• Mix in the bourbon to the yolk and sugar mix.Once combined, place bowl over the pot with simmering water.
• Continually stir with the whisk over a medium heat. Cooking over the water bath will allow the Zabaione to slowly cook the egg mixture while stirring to avoid scrambling the egg.Be sure to scrape the sides of the bowl to avoid scrambling the egg on the side.
• Continue whisking the Zabaione until you see “ribbons” pulling behind the whisk as you stir. Pulling Ribbons will look like a trail of where the whisk has been about 2-3 inches behind the whisk.
• Once you see the ribbon effect behind the whisk as you stir, remove the bowl from the pot of water.If you leave the bowl on the pot it will continue to cook the Zabaione.
• Refrigerate the Zabaione until to cool to the touch.
• Remove from the refrigerator and fold in the mascarpone into the Zabaione.You will probably need to use the whisk to fully combine.Reserve until ready to combine with whipped cream.

Making Whipped Cream

• In a mixer, or you can do by hand, whip the cream until you get to stiff peaks.

Combining the Whipped Cream and Zabaione

• Once the Zabaione is cooled to the touch (it doesn’t need to be refrigerator temperature) fold in the whipped cream in 3 portions.Try not to knock out the air from the whipped cream. As you fold the whipped cream into the Zabaione, the combined volume of both should increase.
• Once the whipped cream and Zabaione are combined. Refrigerate until ready to use or use immediately.

Assembling the Tiramisu

• Place the chilled coffee in a bowl.
• Determine if you will need to cut the lady fingers to a size that will fit the glasses you are using. Cut the ladyfingers as you go or ahead of assembling.If you are assembling in a pan instead, use a 9×9″ pan, you will most likely need more ladyfingers and coffee than if making into 6 individual portions.
• Place some mascarpone mix on the bottom of the glass to form a base for the ladyfingers. (if using a pan, you do not need to add mascarpone mix to the bottom. Place the coffee dipped cookie on the bottom of the pan)
• Dip the ladyfingers into the coffee one at a time. Dipping them for 5-10 seconds max. The cookie will absorb the coffee quickly if left too long causing the ladyfinger to become too mushy.
• Place the layer of 2 cookies in the rocks glass on top of the mascarpone mix.
• Pipe or spoon another layer of mascarpone mux on top of the ladyfingers.
• Continue dipping the ladyfingers as you go, placing over the mascarpone and top with additional mascarpone.
• Top the Individual Tiramisu with the processed chocolate chips.Refrigerate for at least 2 hours but overnight would be best to allow the tiramisu flavors to come together.Enjoy!

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It only takes a handful of ingredients to make Restaurant Style Mexican Rice at home. The technique of making this rice is what makes the dish flavorful and fluffy. Take a look at how easy it is to put together!

Is it Mexican Rice or Spanish Rice?

Google Search Spanish Rice and you will get mixed results. Many recipes will call themselves Spanish Rice but when comparing ingredients to Mexican Rice there are many similarities. Some of the reasons for this crossover of terms traces back to where you are from and what you have experienced culturally.

The term Spanish Rice can be traced back to Tex-Mex cuisine in the Southwest U.S. and Northern Mexico. Most likely adaptations of the Spanish vs Mexican name was as simple as Mexicans speaking Spanish and the name stuck in Tex-Mex cuisine.

In the U.S. both names seem to be used almost interchangeably. But go to a Mexican restaurant and you will not hear the terms Mexican or Spanish Rice. On the menu you will most likely see rice, arroz or even Arroz Rojo (red rice).

It is safe to say that the American culture adapted the traditional Arroz Rojo recipes brought by numerous family recipes that came along with the abuelitas from Mexico.

Mexican Rice also called Arroz Rojo

Even though the terms can be used interchangeably there can be differences. Looking at regional recipes, the two rices, Arroz Rojo (Mexican Red Rice) and Spanish Rice (Tex-Mex Style) will have many similarities. Red comes from a tomato product being added or even achiote paste (annatto seeds), onion, garlic, a chile such as a jalapeno and even cumin.

Mexican Rice rice can have carrots and peas added but depending on the Tex Mex recipe there could also be other ingredients such as bell pepper or additional spices.

Texture of the rices can vary as well. Tex-Mex style Spanish Rice can tend to be on the sticker side and Mexican rice grains are looser and tend not to stick as easily. Each style depending on where you are from or what you grew up with will vary from ingredients to how it is made.

So How Did Rice Get to Mexico?

Rice is not native to Mexico, Central or South Americas. During the time of Columbian Exchange, Conquistadors brought rice along with them as a shelf stable ingredient. Introducing rice to residents when they arrived in Mexico, Veracruz to be exact. Over the centuries from the 1500s to today, the evolution of rice in Mexican cooking has made Arroz Rojo a staple.

When rice was introduced by the Spanish explorers the type of rice they brought is not what is used today. At the time, because of what Spain had as ingredients, their rice dishes were not red. Saffron was and still is a vital ingredient in their yellow rice recipes.

Spain’s Rice Dishes

Tracing rice usage backward from Mexico to Spain, it turns out rice is not native to Spain either. Rice was introduced to Spain by the Moors when they occupied the Andulian peninsula from 700 – 1500 AD. Moorish occupation brought ingredients that had not been seen in that part of Europe previously. Apricots, artichokes, carob, sugar, aubergines, grapefruits, carrots, coriander, saffron and rice were adopted into the cuisine of the region.

Popular Rice Recipes from Spain

• Paella Valenciana
• Paella de Marisco

• Paella Valenciana – hailing from the region of Valencia, Spain. Traditional recipes for paella is a saffron flavored rice dish that can include meats such as chicken or rabbit and some vegetables.
• Paella de Marisco – a variation of the original that uses seafood ingredients. Popular along the coastal regions of Spain.
• Arroz al Caldero – a dish that is not as dry as paella, arroz al caldero gets its flavor from a deeply seasoned broth that it is cooked in. The dish includes numerous types of fish and a smoky chile.
• Arroz Caldoso – this rice dish translates to brothy rice. The rice dish has proportionally more liquid than other methods of cooking. The end result is a cooked rice that is in a flavorful broth, this is one recipe that includes tomato as an ingredient along with saffron giving it a redder color when finished.
• Arroz con Pollo – let’s not forget arroz con pollo. Ingredients include chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is a dish that also made its way to Latin America from Spain.

Why Toast the Rice

Making deliciously flavorful Restaurant Style Mexican Rice or Arroz Rojo at home starts with building flavors with toasting the rice. Toasting the rice has a few effects. First, toasting helps develop a nutty flavor. Second, it allows the rice to absorb the liquid quicker than non toasted rice. Lastly, toasting the rice helps the rice not clump together as much.

Toasted Rice with Browned Onions

Depending on the type of cultural cuisine and recipe, rice can be toasted or not toasted. For example, arborio or carnaroli rices used in risotto are toasted in the pot with some oil to increase the flavor by bringing out a nutty aroma and flavor.

Where as rice varieties used in Asia, such as Jasmine also known as Thai Fragrant Rice and even Japanese Short Grain Rices are more often than not rinsed prior to cooking and not toasted.

Yet, Basmati rice used in India and the lower Asian continent cuisines are soaked and drained then toasted to bring a nuttiness to the dishes.

Easy to Make

This recipe for Restaurant Style Mexican Rice is easy to make! It’s a recipe that has been consistent for me and the flavors are well balanced.

Give this recipe a try as a side dish or even add it to a burrito!

It was delicious in the Carne Asada Wet Burrito! Enjoy!

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In the Exploring the Source interview with Midori, owner of Mido’s Miso demonstrated the process of making Miso. Watching her detailed process and talking about koji and miso started the wheels spinning on how to use these as ingredients in recipes. Miso Caramel Almond Apple Tart came to mind. Giving the caramel some miso gives a nice saltiness and umami to the caramel, kind of like a salted caramel.

Watch the Exploring the Source Interview with Mido’s Miso

In the interview Midori explains the process of making miso but it all starts with making koji. You may or may not have heard of koji and its uses, but the process of making koji is fascinating.

Koji is a vital part of Japanese cuisine as we know it. It is used in the process of making miso, mirin, soy sauce, sake, rice vinegar, rice wine, and so many other ingredients. Head over and watch the Mido’s Miso Exploring the Source interview, the process of making koji is amazing!

Miso in Caramel

Adding miso in caramel may seem like an odd ingredient but it brings in the salt element that caramel needs. In a standard recipe for caramel, salt is added to balance the sweetness. Since caramel is largely sugar adding cream and salt help to balance out the flavors.

Miso brings in an additional element to the caramel…Umami! The fermenting of koji is where umami starts. Cooked rice is inoculated with koji spores and over the process of three days the rice starches to sugars creating glutamate thus creating the umami flavor.

Umami taste is almost indescribable. It’s balance of savory flavor was first discovered and given a classification in 1908 by Kikunae Ikeda, a Japanese scientist. Because koji is used in so many food condiments and ingredients it is no wonder that umami has become synonyms with Japanese food.

Lamination Magic

Working its magic in so many French creations, laminated doughs give a flaky texture we all love, whether it be in a dish with puff pastry, a croissant or danish. While the three doughs are similar, each as their differences that make them unique. Let’s take a quick look at the differences.

Puff Pastry Dough

Puff pastry is made from butter, flour, water and salt. The Detrempe, the mixture of flour, water and salt, is mixed together to make a dough. It is then rolled out and a block of butter is placed in the center. The dough is folded over the butter and through the process of rolling, folding and refrigeration it creates a dough that has hundreds of layers in the dough.

The magic of making puff pastry rise is the butter. Since there are no other ingredients that would assist in rising the butter steams as it bakes making the dough rise as it bakes. This is why it is important that the dough be cold going into the oven.

Croissant Dough

Croissant dough is similar in the process of folding to create the incredibly layered dough. The difference lies with the addition of yeast, sugar and milk to the Detrempe dough. The addition of yeast aids in the process of making the dough. The butter block is still a major player giving the dough the many layers to give the croissant its classic flavor.

Danish Dough

Danish dough takes it one step further, the addition of eggs to the ingredients of the croissant dough create a danish detrempe. Once again the rolling and folding take place to encase the butter and become the multi-layered dough. Then cut, formed into shapes and filled with fruit or cheese fillings that make up those amazing danishes we enjoy.

No Time to Make the Dough? No Worries.

In this recipe you can use a premade frozen puff pastry that will work just fine. The size of the sheets will be smaller than a 1/4 sheet pan size. You can press them together to make a bigger sheet but it will be better to make two smaller tarts as the dough will not combine to stay together. Plus, doing as two tarts each cut piece will have a nice crust on at least one side.

If you can find 1/2 sheet pan size premade dough that doesn’t have to be unfolded, it makes it easier to work with. Ask your local bakery or restaurant if they would sell you a sheet or two for you to stash in the freezer.

Learn About the Origin of Frangipane and Make this Fresh Peach & Bourbon Frangipane Tart

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Servings: 8 servings

Author: Chef Tony Zentgraf

Apple and Almond Frangipane layered in a Puff Pastry crust topped with Sliced Almonds and Caramel flavored with Miso to give an umami boost.

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Remove the Puff Pastry from the Freezer

• If using Pepperidge Farm puff pastry, it will be folded in the packaging frozen.Remove from the freezer and follow instructions on the package on thawing for use. Once thawed enough to manipulate the puff pastry place onto a sheet pan with some parchment paper underneath.If want you can make it into two smaller puff pastry tarts. The two sheets san be placed side by side or overlapped to make one larger puff pastry if desired.If using a half sheet of puff pastry, place on a sheet pan with parchment or baking mat underneath.
• Once the puff pastry has softened a little bit, score a border around the edge of the dough about ½ to 1″ form edge. Do Not cut all the way through.Scoring into the dough slightly will allow for the edge of the dough to puff up to form the crust.
• Within the rectangle you created by scoring dock the dough with a fork. Do not dock the crust area you created.Docking the dough along with placing a filling on top will deter the middle from rising excessively. The crust will rise around the filling.
• Reserve the dough in the refrigerator until ready to use.

Make the Frangipane~

• Soften the butter to room temperature.
• In a mixer (or a bowl if doing by hand) add the softened butter and sugar.Whip to cream the butter and sugar together.
• Separate the yolks from the other two eggs and add to a separate bowl and reserve.While the mixer is running add the two whole eggs and yolks one at a time to allow each to incorporate into the creamed butter and sugar. Scrape down the bowl as needed to ensure all ingredients are incorporated.
• Add the vanilla extract and mix to incorporate.
• In a separate bowl, combine the flour, almond flour and cinnamon to ensure the cinnamon is mixed throughout.
• Add 1/3 of the flour mixture to the mixing bowl and mix to combine. Best if added while not running to avoid a mess. Scrape down the bowl to incorporate as needed.
• Repeat the process with the rest of the flour mixture in one or two more additions.
• Once all ingredients are combined, reserve aside refrigerated until ready to use.

Apple Preparation

• Peel and core the apples.Slice the peeled apples in half and then again into quarters. With the knife at a 45° angle, slice out the core from stem to bottom end of the quartered slice. (See Video for Demonstration)
• Slice the apples into ¼ to ½” slices. Try to keep consistent on the size throughout slicing the apples, this will allow for an even bake.
• Reserve the apples aside in some water with 1 tbsp of Lemon Juice to keep from browning.

Make the Miso Caramel

• In a sauce pot, add the sugar and water.
• Over a medium high heat, bring the sugar and water to a medium simmer.Reduce the heat if necessary to maintain a medium simmer.
• Let the caramel cook undisturbed. If caramel is mixed while cooking, the water mixture can splash onto the sides of the pot and crystalizing the sugar as the water evaporates faster.
• As the caramel cooks, the sugars will begin to change color from clear, to a spot of two of yellowing. The the sugars will begin to caramelize more quickly.Stay by the pot to observe the change of color to avoid burning.
• The caramel color will change from amber toward a caramel color. As the color becomes closer to caramel color it can change fast from caramel to burning quickly.
• Remember there will be carryover cooking as sugar retains heat for an extended time period.It is best to pull the caramel earlier because if you remove from the heat when it is a the color you want it will be over cooked in the finished caramel.Remove from the heat when it is lighter than caramel color.
• Off the heat, whisk in the cream, be cautious when drizzling in the cream. Cream will cause the caramel to boil quickly and can overflow the pot.
• Once the cream is whisked in and combined, mix the miso with 2 tbsp of water to break apart. If you do not want larger pieces of miso in the caramel, strain before mixing the miso into the caramel.Keep warm without cooking the caramel until ready to use.

Assemble the Tart

• Preheat the oven to 425° with the rack in the center of the oven.
• Remove the puff pastry from the refrigerator.
• Spread the frangipane filling within the scored border leaving room for the crust to rise during baking.
• Drain the apples. Layer the apples as you desire over the top of the frangipane.
• Drizzle on the Miso Caramel over the top of the apples and frangipane.
• Mix the egg with 1 tbsp of water for the egg wash.Brush the egg wash over the crust edges, this will give a nice finish to the crust.
• Bake the tart cold, refrigerate if needed before baking. This allows the butter to reharded somewhat, the cold butter is what will allow the puff pastry to rise.
• Bake the tart at 425° for 40-45 minutes or until the puff pastry has risen and become golden in color. Test the apples with a knife to ensure they are softened.
• Remove from the oven and let sit at room temperature to cool. The tart can be served warm or at room temperature, serve with vanilla ice cream and additional miso caramel sauace.Enjoy!

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Welcome to Culinary Seasons – Exploring the Source!

Chef Tony Z’s lifelong desire to learn where food comes from and their origins behind them.

With Exploring the Source Interview Series – Discover Food Sources, the People Who Harvest Them, and Create Recipes using Products from these Unique Food Businesses with me!

Cooking Techniques, Grilling, Wok Cooking, Knife Skills, Smoking and more…

Discover food sources, the people who harvest them, and create recipes with Chef Tony Zentgraf

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Exploring the Source is where I take cooking one step further.

Interviewing food industry related businesses such as farmers, ranchers, fisheries & unique food businesses.

Telling their story of how their products get to our tables.

Whether it be in a restaurant or in your home.

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Santa Maria style Tri Tip originated in the mid-19th century where ranchers would host Spanish style open fire feasts over coastal live oak in the Santa Maria valley near Santa Barbara, California.

The rancher’s cowboys or vaqueros ,as they are known in the Southwest and Mexico, would have this feast in the spring to celebrate their vaqueros.

Great with Chimichurri

This recipe blends the Santa Maria style of the vaqueros with the Argentinian Gaucho style steak with Chimichurri sauce.

The spice rub is a kicked up twist on the traditional spice blends internet searches might find many of those use chili powder and cayenne or red chili flakes.

I chose to use Ancho Chili Powder in place of the chili powder which gives a subtle spice but a bold roasted flavor and I use Chipotle Powder in place of the cayenne powder or chili flakes to give an additional roasted chipotle spice.

The addition of the Lime Zest keeps this on the dry side of a rub instead of using lime juice. I want to keep this a dry rub.

Grilling Over Charcoal

Grilling this over the fire of charcoal gives this a nice char and smoke in the cooking process Similar to a Santa Maria Style grill which is an open fire that is traditionally fired by oak instead of charcoal.

Sometimes Sampling Is All It Takes

Up until the 1950’s Tri Tip was a cut of beef that did not get any attention. Butchers would use the cut of beef mostly in a mix with other cuts for ground for burger or cubed up for stew meat.

The triangular cut of beef didn’t have a calling for until a butcher in the Santa Maria area of California had grilled up a Tri Tip and sampled it out as a steak.

A West Coast Secret

After the Tri Tip started to gain popularity in California and the west coast, it was hardly seen on the east coast. Many beef processing houses decide what cuts of meat to send where depending on the popularity and requests from different regions.

Depending on where you are at, the butcher may not be familiar with Tri Tip or may think you are talking about Steak Tips if you are on the east coast.

The meat that is cut for a Steak Tip is not Tri Tip, it is most likely cut from a sirloin or another cut.

High Heat Is Where It Is At

Tri Tip is a great steak for marinating either with a wet marinade or a dry rub. Grilling the meat is best flavor on a Tri Tip but roasting in the oven is a good alternative.

I have used Tri Tip in other cooking methods as well, slice against the grain for an asian dish is a flavorful steak to use versus other cuts.

Cutting Across the Grain

Be sure to cut across the grain no matter what cooking method you are going to use. Tri Tip has grain in the meat that runs two directions.

The best way to describe how to cut is to look at the direction of the grain and you will see that the middle point of the Tri Tip is roughly a dividing point where the steak can be divided into two pieces. Then you can cut smaller more manageable pieces to easily slice.

Serve this with Chimichurri sauce and some Chipotle Spice Roasted Butternut Squash.

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Building flavors in dishes is a key element in making a great dish. It doesn’t matter if it is a steak on the grill or building flavors in a wok when making an Asian dish.

Building Flavors

There are many ways to build flavors, with meats you can go as basic as salt and pepper before grilling or as far as marinating. Either way the flavors increase in the final meat coming off the grill.

This Mexican Citrus Marinade is not different. The ingredients in this recipe play off each other, the two citrus flavors, garlic and shallot and the mix of Mexican spices with the chipotle pepper and cilantro.

Patiently Marinating

When allowed to marinate overnight will penetrate the chicken and provide a citrus, spiced flavor in the grilled chicken.

Enjoy!

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Pulled Pork is very versatile and one of my favorite uses in a taco or burrito. This recipe has links to other recipes, fresh Tomatillo Salsa, Pico de Gallo, Chipotle Aioli and Pellet Smoker Pulled Pork. All the items you need to put this together.

Who Doesn’t Love TACOS?

Using leftover smoked pulled pork is easy and a great quick meal. Have some tomatillo salsa and chipotle aioli in the fridge for those on a whim meals.

It might seem odd to add the aioli instead of a crema sauce or sour cream to a taco but the flavor is great and adds some creaminess to the taco.

Make the chipotle aioli as spicy as you like!

Try the Chipotle Aioli on a panini or sandwich!

Enjoy!

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Craving a burrito? How about making it a Carne Asada Wet Burrito? This recipe will point you in the right direction! If you haven’t ever had a wet burrito you are going to want to try one, covering the burrito with Salsa Chile Rojas takes elevates the flavors in the burrito.

Drenched in Sauce

Before we jump into devouring a Carne Asada Wet Burrito, I wanted to find out where the wet burrito originated. Growing up in Southern California I would enjoy and even say I was spoiled with Mexican food. At some point in my youth I discovered a wet burrito at small corner Mexican restaurant.

Filled with well seasoned carne asada, flavorful rice, served with chips and the enchilada style sauce was ladled over it all. Saturating the tortilla and softening the chips, the flavors in the sauce enhancing the experience.

Tracing the Roots of the Wet Burrito

I had always figured it was a Southern California creation or a Tex-Mex take on an enchilada. Come to find out, I was half right.

The Beltline Bar in Grand Rapids, Michigan holds the distinction of being the original in creating the wet burrito. This Tex-Mex restaurant first served the original in 1966.

The Famous, as it is called on their menu, is filled with ground beef, beans, lettuce and tomatoes wrapped in a warm flour tortilla and topped with burrito sauce and Colby cheese.

Now their menu has a selection of eleven burritos mojados (wet burritos). Ranging from the Famous to a Fajita, Pollo Asado, Pork Carnita and more.

Merging Recipes to Layer Flavors

Building recipes can be simple but to take flavors another level it takes more than just throwing the ingredients together. This recipe is the latter, but that doesn’t mean it is difficult or not worth the time to make.

The Char Grilled Carne Asada is layered with flavors. The orange & lime, onion, cilantro, some spice from chipotle peppers and cilantro blend together to create a delicious carne asada. These ingredients work as a tenderizer as well during the marination time.

Restaurant Style Mexican Rice recipe is made with fire roasted tomatoes and a serrano chili to give you a nice rounded flavor that pairs great with the steak.

Pico de Gallo brings in the acidity and sweetness from the tomatoes. A fresh hit of cilantro and crisp onions.

Rounding out the burrito is the Salsa Chile Rojas. Deep earthy chiles blended with tomatoes and onions and slowly reduced to intensify flavors.

Add some beans, sour cream and guacamole. Don’t forget the chips!

Enjoy!

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Servings: 4 people

Author: Chef Tony Zentgraf

Bringing together a span of flavors of citrus in the carne asada marinade, Mexican rice made with fire roasted tomatoes and smothered in salsa chile rojas.

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Plan ahead to make Salsa Chile Rojas

• This recipe is worth making ahead and having it ready to reheat to use on the burrito. It even freezes well. Make a batch, freeze and thaw when you need it.
• Toast the dry chiles in a pot.Soak the chiles in hot water to soften.
• Blister the tomatoes, saute the onion and garlic.Combine all of the ingredients and spices into a blender.Add the chili water into the blender to get the consistency you like. It should be pourable. If you added too much water, no worries, it is going to reduce down as it cooks.Reduce the sauce in a pot until the sauce reaches a thicker pourable consistency.

Marinate the Carne Asada the Day Before

• Marinating the carne asada the day before allows the ingredients to work some magic!
• Hand chop or puree all of the ingredients together and pour over the steak. Marinate in a baking dish or in a resealable bag.I prefer the bag method to squeeze out as much air. This allows all of the marinade to remain in contact with the meat.
• The next day, preheat the grill to high.Remove the steak from the marinade and grill the steak to develop some char. That char will enhance the flavors of the carne asada.Dice and serve.

Assembling the Mexican Rice

• Toasting the rice is a vital part of making the rice. You could throw all of the ingredients into a pot and cook for 20 minutes but you will be missing out on key steps to develop flavor.Toasting the rice also helps the rice from clumping together when it is cooked. Giving the rice looser cooked grains.
• Saute the onions and garlic clove until browned, toast the rice for about a minute or so over medium low heat. Add the pureed fire roasted tomatoes to develop the sugars in the tomatoes.Add the broth and seasoning. Cook for 20 minutes and let rest another 10 minutes. This will help release the rice from the pan.

Layering Flavors into the Burrito

• When you have all of the ingredients ready to go, warm a tortilla.The key to rolling a burrito is a warm tortilla, this allows it to stretch and adds to the flavor.
• Assemble the ingredients onto the tortilla in whatever order you like.
• Roll the burrito. To begin fold the ends in to close off the ends of the burrito.Fold the tortilla over the top of the ingredients. Continue rolling the burrito. Fold in the ends as you get closer to the end of the roll. This will help to keep the ingredients inside when rolled.
• Plate the burrito, drench the burrito with the Salsa Chile Rojas.Add sour cream, guacamole, pico de gallo and chips as desired. Enjoy!

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