Mezcal Flatiron Steak with Roasted Mushrooms,
Pozole and Southwest Baked Potatoes
Ingredients
Roasted Mushrooms
- 1 pound crimini or white mushrooms, sliced
- 1 portabella mushrooms, stemmed and sliced
- 1/2 cup Mexican green onions, trimmed and sliced
- Olive oil
- Roasted garlic
- Salt and freshly ground black pepper to taste
Pozole
- 1 pound nixtamal
- 1 teaspoon salt
- 1 teaspoon Mexican oregano
- 1 onion, halved
- 1 cup roasted garlic puree
- 4 quarts stock or water
- 2 ancho chiles, seeded and stemmed
Southwest Stuffed Baked Potatoes
- 4 large Idaho potatoes
- 4 tablespoons butter, softened
- 1 cup sour cream
- 1/2 pound jack cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 pound chorizo
- 1 bunch green onions, roots trimmed and sliced thinly
- 1 poblano chile, peeled, seeded, stemmed and diced medium
Instructions
Roasted Mushrooms
- Combine all mushrooms in a large roasting pan with all ingredients. Stir well.
- Roast at 375 degrees F for about 45 minutes, stirring frequently to assure even cooking. Mushrooms should be well caramelized. If they are overcooked, cover with foil briefly.
Pozole
- Bring everything except chiles to a simmer. Remove some of the hot liquid and pour over the chiles; puree and pour back into the pozole. Simmer slowly for about 4 hours. When finished cooking, the stew should be a nice brown color and slightly thickened. You may need to add a little water. Adjust seasonings to taste.
Southwest Stuffed Baked Potatoes
- Rub potatoes with oil, season with salt and bake for 60 minutes at 400 degrees F.
- Boil chorizo in water for 10 minutes. Drain well and break up.
- Trim tops and bottom of the potatoes. Scoop insides into a mixing bowl. Using a paddle, mix in with the sour cream, butter, salt and cheese. Remove from the mixing machine and fold in by hand the chorizo, green onions and chiles. Do not over-mix.
- Stuff the potatoes.
Attribution
azfamily.com - Chef Forest Hamrick, Mezcal, Phoenix, Arizona
