Sandwich de Salmón, Tocino y Aguacate
4 tablespoons freshly squeezed lime juice, divided
5 tablespoons olive oil, divided, plus more to grease dish
1/4 teaspoon Dijon mustard
1 teaspoon agave or maple syrup, or honey
1/2 teaspoon kosher or coarse sea salt, or to taste
1/2 teaspoon freshly ground black pepper, divided, or to taste
1/4 red onion, slivered or thinly sliced
3 tablespoons adobo sauce from chipotle chiles in adobo
1/2 teaspoon ground cumin
3 garlic cloves, pressed or finely chopped
3 6-ounce salmon fillets
12 bacon slices
3 cups baby greens
12 slices of whole-wheat sandwich bread
1 large ripe Mexican avocado, halved, pitted, meat scooped out and sliced
Preheat oven to 400 degrees.
In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.
In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.
Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven.
On a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel.
When ready to make the sandwiches, mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Toast the bread. On each bottom slice, place a cooked salmon filet, top with a couple bacon slices broken in half, a serving of a baby greens, 2 to 3 avocado slices, and the top bread layer to finish making the sandwich.
© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar
3 poblano chiles, charred, sweated, peeled, seeded and diced
6 to 8 center cut bacon slices
1/2 cup yellow cornmeal
1 1/4 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or coarse sea salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk
1/2 cup heavy cream
4 eggs, well beaten
2 cups grated cheddar cheese
2 cups corn kernels, preferably fresh, or thawed from frozen
Preheat the oven to 375°F.
In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.
© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED
COWBOY CHARRO BEANS
Frijoles Charros con Tocino y Chorizo
6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeño pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)
Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.