
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Skirt steak is way, way underrated. It’s cheap, tasty and built for the grill. It makes excellent fajitas and lends itself to a host of Tex Mex flavors. Perhaps it’s all those wonderful nooks and crannies or the pronounced grain that gives ingredients something to really cling to?
Most famous in the Mexican states of Puebla and Oaxaca, Mole is a curious dish indeed. Much like the the origin of Nachos (which also involved leftovers and clergy), it’s said to have first been created out of whatever was left in the pantry at the Convent of Santa Rosa to feed a visiting Archbishop. But the biggest claim to fame of this thick, rich sauce is having chocolate as a primary ingredient.
These days there’s a huge range of moles (which has kind of become a generic name for any complex sauce) like red, green, yellow, black (Negro), pipian and others. While all moles will have a combination of dried chilis as the base, there’s a diverse range of ingredients that comprise the rest. Anything goes: nuts, sesame seeds, cloves, tomatillos, cilantro, plantains, raisins, cinnamon; and with this variety no two moles will ever be alike.
While a wet sauce wasn’t the best idea to throw on the grill, a dry rub was. In it’s unsweetened form, cocoa has complex earthy tones, so if Ancho & Coffee can work in a rub, this should too! Pairing it with the right aromatics (and with just a little bit of sugar to make sure it’s not too bitter) will give you thickly crusted steak that brings the flavor punch.
Recipe after the pics:
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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