Steak Tampiquena

1. Preparing the Jasmine Rice

In a pot, combine 1.538 oz jasmine rice, 0.019 oz dried guajillo chile, 0.019 oz achiote paste, and 0.019 oz chipotle pepper in adobo. Add 2.306 oz water, 0.023 oz chicken base, 0.019 oz yellow onion, 0.004 oz peeled garlic, and 0.615 oz crushed tomatoes. Season with 0.004 oz all-purpose seasoning and bring to a boil. Reduce heat, cover, and simmer until the rice is fully cooked and the liquid is absorbed.

2. Make the Sauce

In a pan, heat 0.023 oz blended oil. Sauté 0.015 oz garlic and 0.244 oz yellow onion until softened. Add 0.610 oz tomatillo, 0.038 oz jalapeño, 0.122 oz water, and 0.008 oz chicken base. Cook until the tomatillos are softened. Blend until smooth, then stir in 0.061 oz chopped cilantro and season with 0.008 oz kosher salt.

3. Preparing the Avocado Cream

Blend the Ingredients: In a blender, combine 0.872 oz avocado, 0.054 oz avocado oil, 0.054 oz lime juice, 0.218 oz cilantro, 0.027 oz garlic, 0.054 oz yellow onion, 0.054 oz jalapeño, and 0.436 oz tomatillo. Blend until smooth and creamy. Season with 0.005 oz kosher salt.

4. Assemble the Enchilada

Fill a 0.823 oz flour tortilla with 1.333 oz shredded mozzarella cheese. Roll the tortilla and place it in an oven-safe dish. Bake until the cheese is melted.

5. Marinate the Steak

In a bowl, mix 0.055 oz dried guajillo chile, 0.005 oz achiote paste, 0.002 oz apple cider vinegar, 0.073 oz water, 0.018 oz fresh orange juice, 0.007 oz lime juice, 0.009 oz yellow onion, 0.002 oz garlic, 0.164 oz canola oil, and 0.001 oz kosher salt. Marinate 5.263 oz flank steak in this mixture for at least 30 minutes. Grill the steak until desired doneness is reached. Let it rest before slicing.

6. Cook the Rajas

In a pan, heat 0.063 oz blended oil. Sauté 0.500 oz poblano pepper, 0.500 oz sweet corn, 0.467 oz yellow onion, and 0.031 oz garlic until the vegetables are tender. Stir in 0.469 oz heavy cream and 0.038 oz chopped epazote. Cook until the cream is heated through.