close

Mezcal Flatiron Steak with Roasted Mushrooms, Pozole and Southwest Baked Potatoes

Roasted mushrooms Ingredients:

  • 1 lbs crimini or white mushrooms, sliced
  • 1 portabella mushrooms, stemmed and sliced
  • 1/2 cup Mexican green onions, trimmed and sliced
  • Olive oil
  • Roasted garlic
  • Salt and freshly ground black pepper to taste

Pozole Ingredients:

  • 1 lbs nixtamal
  • 1 tsp salt
  • 1 tsp Mexican oregano
  • 1 onion, halved
  • 1 cup roasted garlic purée
  • 4 quarts stock or water
  • 2 ancho chiles, seeded and stemmed

Southwest Stuffed Baked Potatoes Ingredients:

  • 4 large Idaho potatoes
  • 4 Tbsp butter, softened
  • 1 cup sour cream
  • 1/2 lbs jack cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 tsp kosher salt
  • 1/2 lbs chorizo
  • 1 bunch green onions, roots trimmed and sliced thinly
  • 1 poblano chile, peeled, seeded, stemmed and diced medium

Preparation:

Roasted mushrooms: Combine all mushrooms in a large roasting pan with all ingredients. Stir well. Roast at 375° F for about 45 minutes, stirring frequently to assure even cooking. Mushrooms should be well caramelized. If they are overcooked, cover with foil briefly.

Pozole: Bring everything except chiles to a simmer. Remove some of the hot liquid and pour over the chiles; purée and pour through the chinos back into the pozole. Simmer slowly for about 4 hours. When finished cooking, the stew should be a nice brown color and slightly thickened. You may need to add a little water. Adjust seasonings to taste.

Southwest Stuffed Baked Potatoes: Rub potatoes with oil, season with salt and bake for 60 minutes at 400° F.

Boil chorizo in water for 10 minutes. Drain well and break up.

Trim tops and bottom of the potatoes. Scoop insides into a mixing bowl. Using a paddle, mix in with the sour cream, butter, salt and cheese. Remove from the mixing machine and fold in by hand the chorizo, green onions and chiles. Do not over-mix.

Stuff the potatoes.

Makes 4

Print This Page
spacer
spacer
spacer