ORLANDO, Fla. — This week’s Chef’s Kitchen takes us to the most recent location of a family-run Mexican idea — Agave Azul. This one is positioned close to the Orlando Worldwide Airport, 5475 Gateway Village Cir #101, Orlando. The team is sharing with us considered one of their most cherished recipes: Carne asada.
“We like to leave (the ribeye) very traditional and season it with just a little salt,” mentioned Chris Castrejon, Agave Azul’s culinary director. “Let the meat do the talking.”
He says, historically, the Latin tradition likes their meat well-done.
“It’s just something about us that we like that nice, crispy char on it,” he explains.
This dish is ideal, he says, for particular events.
“This is what you would have on a birthday, (or) on a Sunday cookout. This is the way to go,” he says.
Elements:
- 10 oz Ribeye Steak
- Sprint of salt, pepper and garlic
- 2 oz queso Fresco
- 1 oz jalapeños
- 1 oz pico de gallo
- 2 oz avocado salsa
- 4 oz Mexican rice
- 4 oz Refried beans
- 3 Corn tortillas
Directions:
Begin with a young and juicy 10 oz Angus Ribeye steak, guaranteeing you get a great sear. Char-grill it to perfection, bringing out its pure flavors.
Season the ribeye with salt, pepper, and garlic. The simplicity of the seasoning permits the standard of the meat to shine.
Accompanying the dish is queso fresco, jalapeños, pico de gallo, and knob onion.
Spicy avocado salsa enhances the general profile of the dish, elevating each chew.
Heat corn tortillas complement the flavors of the ribeye and its accompaniments. They function a vessel to wrap all of the scrumptious elements collectively, permitting you to savor every chew to the fullest.
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