Anejo Recipe

Marinade and prep (all proteins)

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, half the minced garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve a second identical portion for another protein if preparing two different styles. Divide marinade as appropriate and coat proteins. Marinate skirt steak and chicken for 30–60 minutes; shrimp 10–15 minutes; shredded pork can be warmed with a little of the marinade and finished on a griddle.

Cook skirt steak

Heat a heavy skillet or grill over high heat until very hot. Add 1 tbs olive oil, sear skirt steak 2–3 minutes per side for medium-rare (internal 125–130°F), let rest 5 minutes, then slice thinly across the grain. Finish with a squeeze of lime and a sprinkle of chopped cilantro.

Cook chicken thighs

Preheat skillet to medium-high with 1 tbs olive oil. Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F. Rest 5 minutes, then slice into strips and finish with lime juice and cilantro.

Cook shrimp

Heat a skillet with 1 tbs olive oil over medium-high. Pat shrimp dry, season with a pinch of cayenne and remaining garlic. Cook 1–2 minutes per side until pink and opaque. Finish with remaining lime juice and cilantro.

Finish pork carnitas

If using pre-shredded carnitas, warm in a skillet with 1 tbs olive oil until edges crisp, 4–6 minutes. Add a splash of lime juice and chopped cilantro before serving.

Mexican rice

Rinse 1 cup long-grain rice until water runs clear. Heat 1 tbs oil in a saucepan, add rice and toast 2 minutes. Stir in 2 cups chicken stock or water, 1/2 tsp salt, 1/2 tsp cumin, and 1/4 cup tomato sauce. Bring to a simmer, cover, reduce to low and cook 18 minutes. Remove from heat, let stand 5 minutes, fluff with fork and stir in chopped cilantro if desired.

Refried beans

Warm 1.5 cups cooked pinto or black beans in a skillet with 1 tbs oil. Mash to desired consistency, add 1/4 cup water or stock to loosen, season with salt and 1/4 tsp cumin; simmer 3–4 minutes.

Roasted street corn (elote-style)

Heat a skillet or grill pan to high. Sear 2 cups corn kernels 4–6 minutes until charred in spots. Toss with 2 tbs crema or sour cream, 2 tbs crumbled queso fresco, a squeeze of lime, and a pinch of chili powder.

Charred broccolini

Toss 1 lb broccolini with 1 tbs olive oil and salt. Sear in a hot skillet 3–4 minutes per side until charred and tender. Finish with a squeeze of lime and sprinkle of chili flakes if desired.

Mixed greens salad

Toss 4 cups mixed greens with 1 tbs olive oil, 1 tbs lime juice, salt and pepper. Top with a small sprinkle of queso fresco.

Make dough

In a small saucepan combine 1 cup water, 2 tbs unsalted butter, 2 tsp sugar and 1 tsp salt. Bring to a boil. Remove from heat, add 1 cup flour all at once and stir vigorously until a smooth ball forms. Let the dough cool 3–5 minutes, then beat in 2 large eggs one at a time until fully incorporated and glossy.

Fry churros

Heat vegetable oil in a heavy pot to 350°F (175°C). Fit a piping bag with a large star tip, fill with dough and pipe 4–5 inch lengths into the oil, cutting dough with scissors. Fry in batches 2–3 minutes per side until golden and crisp. Drain on paper towels.

Coat churros

Mix 1 cup granulated sugar with 1 tsp cinnamon in a bowl. Toss warm churros in cinnamon sugar to coat. Serve immediately.

Assemble custard

Preheat oven to 350°F (175°C). Whisk together 2 cups whole milk, 1 cup heavy cream, 3 large eggs, 3 tbs granulated sugar, 2 tbs brown sugar, 2 tsp vanilla and 1 tsp cinnamon until combined.

Combine and bake

Place 8 cups cubed brioche in a buttered 9x13 baking dish. Scatter 1/2 cup raisins if using. Pour custard evenly over bread, press gently to submerge, dot with 2 tbs unsalted butter. Let soak 10–15 minutes, then bake 40–45 minutes until puffed and golden and a knife inserted comes out mostly clean. Let rest 10 minutes before serving.

Select two cooked proteins and two sides. On each plate arrange proteins sliced or plated in portions, add chosen sides. Garnish with chopped cilantro, crumbled queso fresco and lime wedges. Offer crema and hot sauce on the side. Serve churros warm with optional chocolate sauce or the bread pudding with a scoop of vanilla ice cream or a drizzle of warm caramel.