Adobo Steak Relleno from Z'Tejas

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By Catherine Holland By Catherine Holland

 2 Hatch or Anaheim Chiles stuffed marinated steak filling
 Green Chile Rice
 Spicy Red Beans
 Red Chile Sauce
 Chipotle Corn Relish

Roast two Hatch or Anaheim Chiles per portion needed.  If you have an electric stove- roast them in the oven at a high heat, on a sheet tray.  If you have a gas stove, you can place the pepper directly on the highest flame of the burner.  Either way, keep turning the pepper until the skin is blackened.  Place the blackened peppers into a plastic container and cover tightly with plastic wrap- this will allow the peppers to steam and make them MUCH easier to peal. 

First things first, start caramelized onions because they take quite awhile:
 Onion, white, cleaned 2 lbs 

Slice the onions ½ inch in width.  The uniformity and thickness of the onion slices is important as you want caramelized onions that are consistent and without pieces that are over cooked and pieces that are under cooked.  Place the onions and the butter in a large sauté pan over a very low flame.  Every 5-10 minutes stir to ensure even cooking.  Once the onions start to brown brush with water and allow to continue cooking.  This will take 1 ½ to 2 hours and cannot be rushed.  Once they care cooked, allow to cool. Butter 2 oz, water as needed. While the onions are cooking start the marinated steak for the filling:
 trimmed tenderloin pieces  8 oz pieces
 Olive Oil 1 ½ teaspoons 
 Salt, Kosher  ½ a teaspoon 
 Onion Salt  1 teaspoon 
 Cayenne pepper, ground  ½ a teaspoon 
 Black Pepper ½ a teaspoon 
 Red Chile Powder  1 teaspoon 

Clean the tenderloin and mix with meat with all of the other ingredients in a large mixing bowl.
Cook on a grill or grill pan until the tenderloin in medium.  Allow the steak to cool so that it can be handled and dice into ½ inch cubes. 
Salsa Fresca directions:
 Tomatoes, halved with the core removed 5 lbs 
 Dice tomatoes
 Yellow onions  6 oz 
 Red onions  14 oz 
 Jalapeño, chopper  3tbsp  
 Garlic, chopped  3tbsp 
 Cilantro, chopped  ¼ cup 
 Vegetable Oil  1 oz 
 Black Pepper  3 tbsp 
 Salt, Kosher  1 Tbsp
 Lime juice, fresh  3 tbsp

Add jalapeño, garlic, cilantro, vegetable oil, black pepper, salt and lime juice.  Mix well and keep stored in the refrigerator until needed. 

Spicy Red Beans:
First you'll need red pepper paste and ancho paste:
 Red Bell Peppers, medium dice 4 oz
 Yellow onion, medium diced  2.5 oz 
 Whole garlic cloves  1 Tablespoon + 1 teaspoon 
 Olive oil  3 Tablespoons 

Heat the olive oil in a large sauté pan over a medium flame.  Add the peppers, onions and garlic.  Sauté until the onions are translucent but not brown- maybe 4 minutes.  Set the mixture aside to allow it to cool for 15 minutes.  Once cooled, place all ingredients in a blender a blend until a past has formed.  
 Anch peppers, de-stemmed and seeded  ¼ lb
 Hot tap water  32 oz  

Crush de-stemmed and seeded peppers and submerge them in the hot tap water.  Allow them to stand to 15 minutes or so until semi-reconstituted.  Reserve 24 oz of the liquid, drain the peppers.  Add the peppers and the reserved liquid to a blender.  Blend to create a paste. 

Next you can start the beans cooking:
 Red Pepper Paste  1 cup 
 Ancho Paste ¼ cup 
 Chipotle Powder  1 ½ T 
 Cumin 1 ½ T 
 Dried oregano 1 T 
 Dried basil  1 T 
 Bay leaves  1 leaf 
 Salt, Kosher  1 T 
 Red beans  ½ lb 
 Water 4 cups 

Place all the ingredients in a large pot and bring to a boil; reduce to a low simmer.  Allow beans to cook for up to 2 hours stirring every 15 minutes or until they become tender.  Add additional water if needed.  Once cooked, cool the beans to room temperature and reserve for plating.

Hatch Chile Rice can be cooking while the beans are cooking, but first you will need Hatch Chile Paste:
 Hatch Chiles (Anaheim) 6 oz cut in a medium dice
 Yellow onion  4 oz cut in a medium dice 
 Garlic cloves, whole  1 oz 
 Olive oil  ¼ cup  

Heat the olive oil in a medium sauce pot over a medium flame.  Cook the peppers, onions and garlic until the onions are translucent but not browned. (4-5 minutes)  Remove from the heat and allow to cool.  Once cooled, place in a blender until a paste forms.  Store in the refrigerator.  

 Margarine  ¼ lb 
 Red Peppers  ½ lb prepped 
 Corn Kernels, frozen  12 oz 
 Water 3 cups 
 Hatch Chile Paste  1 cup 
 Salt, Kosher  1 ½ t 
 White pepper 1 ½ t 
 Green chile powder  1T 
 Rice  3 1/3 cup 

In a large stock pot, heat the margarine and add the corn and the peppers.  Sauté until the corn is heated through.
Next add the water, the hatch chile paste, salt, pepper and green chile powder.  Bring to a boil.
Once the mixture is at a boil, add the rice and stir until it is thoroughly combined.  Next, turn off the flame and cover.  Let rice stand for up to 35 minutes or until the stock is absorbed and the rice is cooked. 

Now for the Red Chile New Mexico Sauce:

 Chicken Base 3 T 
 Chile Powder 9 T 
 Vegetable oil 9 T 
 Yellow Onions 2 oz julienned 
 Flour 3 oz 
 Salsa Fresca 9 T 
 Roasted Garlic 4 ½ t
 Water, hot tap 52 oz 

Add water, chicken base and chile powder to a stock pot on a medium high heat and bring to a boil. 
Meanwhile in a large sauté pan, add vegetable oil and onions to a medium heat and stir until the onions begin to become translucent.  Reduce the flame to low and add the flour, stirring continuously making a roux.  Cook the roux for 10 minutes, be sure not to let it brown.
Add the roux to the stock base and whisk.  Add the salsa fresco and the roasted garlic.  Allow the sauce to thicken. 
Once cooked, blend the sauce in batches until smooth.
Chipotle Corn Relish:
 Corn, grilled  and taken off the cob 3 oz of kernels
 Chipotle Peppers  1 /12 t minced 
 Red onions  1 oz ¼" dice 
 Tomatoes, Roma  3 T 1/4 " dice 
 Cilantro, chopped  1 ½ t 
 Olive Oil  1 1/2 t 
 Salt, Kosher  ¾ t 
 Black Pepper  ½ t  

Place all the ingredients in a large mixing bowl and combine using a rubber spatula.  Reserve for plating. 

We need to mix the filling for the peppers:
 Marinated tenderloin ½ lb 
 Caramelized onions 2 oz 
 Jack Cheese, shredded 6 oz 
 Salsa Fresca, drained of all liquid  4 oz 

Place all ingredients in a large mixing bowl and mix until all the ingredients are thoroughly dispersed. 

Plating the dish: 
 Hatch or Anaheim Peppers, roasted 2 per order 

Slice peppers along one side.  Be sure to remove the seeds before stuffing.4 oz of this mixture goes into each one of the roasted and peeled peppers. 
Once stuffed, sear the peppers on a large sauté pan until the filling is heated through and there is a nice sear on the side of the pepper that has the opening. 
Hatch Green Chile Rice 3 oz. While the peppers are searing you can start plating the dish.  Think of the plate as a clock.  Place the Hatch Chile rice at 11 o'clock and the spicy red beans at 7 o'clock.  Top the beans with the Jack Cheese and heat under the broiler to melt the cheese. 
Once the cheese is melted, ladle the red chile sauce over the right side of the plate.
 Spicy Red Beans 3 oz 
 Jack Cheese 1 oz 
 Red Chile Sauce 2 oz 
 Sour Cream 1 oz drizzled
 Chipotle Corn Relish 1 oz 

Again, ensuring that the peppers are heated through, place one with the stem over the rice and the end of the pepper on the red chile sauce and the other with the stem over the beans and the end of the pepper also over the sauce.  Drizzle the peppers with sour cream and finish with the Chipotle Corn Garnish.