Carne Asada Grilled Cheese
Carne Asada Grilled Cheese
Directions
- Evenly spread 1/2 tsp butter on each side of the bread slices. Place the bread on the flat top and cook until golden brown. Flip over and cook the other side until golden brown.
- At the same time, warm the oil on the flat top (medium-high heat). Add the onions and cook until they start to brown lightly.
- Add the steak and jalapeño in a thin layer over the onions, stir occasionally, and cook until it reaches 165°F.
- Place the pepper jack on the steak mixture to melt.
Place the American cheese on one of the slices of bread. Add the steak mixture over the top of the cheese and cover with the other slice of bread.
- Cut the sandwich in half and place it on a plate. Place the Birria Hollandaise into a soup cup and top with the onion and cilantro. Place soup cup on the plate along with a lime wedge and grilled jalapeño.
Ingredients
- 2 slices brioche, thick-cut
- 2 tsp butter, softened
- 1 1/2 tsp oil, canola
- 2 oz. yellow onion, julienned
- 1/2 oz. jalapeño(s), julienned without seeds
- 4 oz. steak, cold cooked, thinly sliced (such as skirt steak seasoned with salt and pepper)
- 1 slice cheese, pepper jack
- 1 slice cheese, American
- 4 oz. Birria Hollandaise, hot (see recipe below)
- 1 tbsp onion, chopped
- 1 tbsp cilantro, fresh, chopped
- 1 lime, wedge(s)
- 1 jalapeño(s), grilled
Birria Hollandaise
Directions
- Add oil to a large sauté pan over medium-high heat. Add the onion and sauté until it starts to brown on the edges. Add the garlic and continue to sauté for 1 minute but do not brown the garlic.
- Add the tomatoes to the pan and cook until they have lost most of their water. Add the Gold Label Beef Base to the pan, boil, then lower to a simmer.
- Add the Ancho Chili Paste, cinnamon, oregano, cumin, coriander, salt, and pepper; stir well to combine. Cook until reduced to a thick paste similar to a loose pesto.
- Add the Hollandaise and reduce to medium heat. Heat to 165°F, often stirring so it doesn’t burn on the bottom of the pot. Hold hot at 145°F.
Ingredients
- 2 oz. oil, canola
- 8 oz. yellow onion, minced
- 1 1/2 oz. garlic, minced
- 10 oz. tomato(es), Roma, minced
- 2 cups Custom Culinary® Gold Label Beef Base
- 4 oz. Custom Culinary® Ancho Chili Paste
- 1/2 tsp cinnamon, ground
- 2 tsp oregano
- 1 tsp cumin
- 1/2 tsp coriander
- salt and pepper, as needed
- 2 lb. bag Custom Culinary® hollandaise sauce, defrosted
