Picaditas Las Palmas Style
- Cook Time: 1 Hour, 35 Minutes
- Yield: 8
- A flavor-packed traditional dish that promises a happy tummy. Recipe created by Chef Eduardo Ruiz.
- 2 lb eye of round, thinly sliced, top round
- 4 tbsp kosher salt
- 2 tomatoes, heirloom or Roma
- 1 small red onion, quartered
- 6 garlic cloves
- 4 Fresno chiles
- 6 guajillo chiles, deseeded
- 3 ancho chiles, deseeded
- 5 arbol chiles
- 1/4 cup olive oil
- 1/4 cup almonds
- 1/4 cup red wine vinegar
- 28 oz Medium Red Chile Sauce
- 8 huaraches or sopes
- 1-2 cup canola oil
- 6 oz cotija cheese, grated
One day before serving have your butcher slice the eye of round ?-¼-inch thick.
- At home, place the sliced beef into a bowl and season with salt. Toss gently, ensuring all surface area is evenly coated. Cover bowl and refrigerate for up to two days.
- When time to cook, rinse meat thoroughly with cold water and pat dry with paper towel.
- Set cast iron skillet over medium to high heat. Use a teaspoon of olive oil to coat pan for each piece of meat. Cook on both sides for about 3-4 minutes.
- Let meat rest on a clean plate.
Place tomatoes, red onion, garlic, Fresno chiles, guajillos chiles, ancho chilies, arbol chiles and 24 ounces of Las Palmas® Red Chile Sauce in a heavy-bottomed sauce pan and cover with water. Bring to a simmer for 15 minutes or until dried chilies are soft.
- Place cooked ingredients, olive oil, almonds and red wine vinegar in a blender and puree until smooth. Return to sauce pan and keep on low heat until ready to prepare final dish.
- Place canola oil in a sauté pan and heat on medium. Shallow-fry huarache for 4-6 minutes, making sure oil does not smoke. Set huaraches on a paper towel to remove excess oil.
Place hot huarache on a plate; lay a piece of beef on top of huarache. Using a large spoon, cover huarache and beef with sauce.
- Garnish with plenty of grated cotija cheese.