(Meat Platter Zacatecas Style)
Recipe from el Restaurante archives
Makes 4 servings
12 oz. sirloin, cut no thicker than ¼ inch
Juice of 2 limes
2 T. olive oil (plus additional oil for sautéing the meat)
2 lg. onions, sliced very thin
8 serrano chiles, stems removed
2 cloves garlic, minced
½ t. salt (plus additional salt for the sirloin)
½ recipe for Adobo Estillo Zacatecas (make and refrigerate overnight; see recipe below)
Flour and/or corn tortillas
One-half hour before serving, sprinkle sirloin with lime juice and set aside.
Heat a heavy skillet over medium heat, add 2 tablespoons of olive oil, then add onions and serranos. Cook, stirring frequently, until onions are sot and beginning to brown. Add garlic and salt, cook 2 minutes more, then set pan aside while you prepare the meats.
Heat another heavy skillet or griddle over medium-high heat, add enough oil to grease surface, then pan-broil sirloin to desired degree of doneness. Remove sirloing to a warm dish and sprinkle on salt to taste. Add a little more oil to cooking surface and pan-broil Adobo Estillo Zacatecas (recipe below) until it is browned and cooked through.
Chop the two meats into bite-sized pieces and mix together, then mound onto center of an oval platter. Mound fried onion on top of meat. Place mound of guacamole at one end of platter, refried beans at the other. Cut quesadillas into bite-size pieces and place along the side of the platter. Serve with small flour and/or corn tortillas and salsa.
The Adobo Extillo Zacatecas
(Zacatecas-style Seasoned Pork)
6 T. chile powder made from ancho chiles
½ t. cumin
Heaping ¼ t. ground cinnamon
1 t. oregano
1 bay leaf, crumbled
1 t. salt
½ t. ground pepper
¼ c. cider vinegar
1-1/2 lbs. lean pork, thinly sliced
Place all ingredients except meat and oil in a blender and blend to a paste.
Using the side of a heavy cleaver or a meat pounder, pound meat between pieces of plastic wrap until it is no more than 1/8-inch thick.
Coat both sides of meat with the paste, place in a covered dish and refrigerate overnight. Heat a heavy skillet, comal or griddle over medium-high heat; add just enough oil to grease the surface and pan-broil meat until it is done but not overcooked. Serve as part of the parillada (above).
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