Reposado Recipe

Make marinades

In a medium bowl whisk together 4 tbs olive oil, 3 tbs lime juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Divide marinade for proteins as desired. For chipotle proteins add 2 tsp minced chipotle in adobo and 1 tbs honey; for soy-lime proteins add 2 tbs soy sauce.

Marinate proteins

Place chosen proteins (totaling about 2 lbs for 4 servings — e.g., 1 lb skirt steak + 1 lb chicken) in shallow containers. Pour appropriate marinades over each protein so they are coated. Marinate at least 30 minutes, up to 4 hours in refrigerator.

Cook proteins

Heat a large skillet or grill pan over medium-high heat with 1–2 tbs olive oil. For carne asada: sear 4–5 minutes per side until internal temperature reaches 130–135°F for medium-rare; rest 5 minutes then slice thinly against the grain. For chicken thighs: cook 6–8 minutes per side until internal temperature 165°F; rest 5 minutes and slice. For prawns: cook 2–3 minutes per side until opaque. For salmon: cook skin-side down 4–5 minutes, flip and cook 2–3 more minutes until desired doneness. Keep warm while assembling salad and sides.

Prep vegetables

Chop romaine finely and place in a large mixing bowl. Add red cabbage, cherry tomatoes, cucumber, red onion, jalapeño, chopped cilantro and half of the diced avocado.

Make dressing

Whisk together mayonnaise, Greek yogurt, 3 tbs lime juice, 2 tbs olive oil, 1 tsp honey, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper until smooth. Taste and adjust seasoning as needed (add more lime for brightness or a pinch of sugar if too tart).

Toss salad

Pour dressing over the chopped vegetables and toss thoroughly so everything is evenly coated. Add crumbled cotija and tortilla strips and toss lightly. Gently fold in remaining avocado pieces just before plating to avoid mashing.

Cilantro-lime rice

Heat 1 tbs olive oil in a saucepan over medium heat, add 2 cups cooked rice (or cook fresh 1.5 cups long-grain rice with 3 cups water), fluff and stir in 1/4 cup chopped cilantro, 2 tbs lime juice and salt to taste. Keep warm.

Seasoned black beans

Heat 1 tbs olive oil in a pot, add 1/2 cup diced onion and 1 clove minced garlic and sauté until translucent. Add 2 cups cooked black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tbs lime juice and simmer 5–7 minutes. Mash a few beans for a creamier texture. Adjust salt and pepper.

Roasted street corn (elote)

Grill or roast 4 ears of corn until charred in spots (8–10 minutes), brush with a mixture of 2 tbs mayo and 1 tbs sour cream, sprinkle with 1/4 cup crumbled cotija, 1 tsp chili powder and chopped cilantro. Serve warm.

Truffle fries

Bake or fry 4 cups of frozen fries until crisp. Toss with 1–2 tbs truffle oil, 2 tbs grated Parmesan, salt and pepper to taste. Keep hot and crisp.

Divide the BABALU® Chop Salad among four plates or bowls (about 1.5 cups salad per person). Arrange two proteins per plate (approximately 4–6 oz combined per serving) beside or atop the salad: e.g., sliced carne asada and sliced chicken, or prawns and salmon. Add one chosen side to each plate (about 3/4 cup).

Garnish with avocado, lime wedges, pickled red onions and extra cilantro sprigs. Serve immediately while proteins and sides are hot and the salad is cool and crisp.