What’s on your ‘Cinco de Mayo’ Fiesta Menu?
Cinco de Mayo is around the corner and that means there’s an enthusiastic and aggressive enjoyment of tequila shots, margaritas, and tacos. However, this Miami Chef is unleashing her Maximum Flavor on this Must- Try Mexican classic, chilaquiles.
Agave Glazed Short Rib Chilaquiles + Green Chile Queso Fundido + Pickled Red Onion
- 1 1/2 lbs beef short ribs
- 2 teaspoons freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup agave syrup
- 1 tablespoon garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cayenne pepper
Preheat oven to 325F. In a small bowl combine salt, black pepper and red pepper flakes. Set aside.
In another small bowl whisk agave, garlic, soy sauce, lemon juice and cayenne pepper . Sprinkle ribs on both sides with salt mixture, then place on lightly oiled baking sheet. Cover tightly with aluminum foil.
Bake ribs for 1 to 1 1/2 hours. Pull out and brush both sides with some of the agave glaze. Bake for an additional hour. Remove foil, brush with remaining agave glaze, and bake another 20 minutes .
Green Chili Queso Fundidio
- 1/2 jalapeno, seeded and roasted
- 1 tablespoon yellow onion, chopped and roasted
- 1 teaspoon garlic, minced
- 1 teaspoon vinegar
- 1 tablespoon lime juice
- 1 teaspoon cilantro
- 1/4 teaspoon kosher salt
- 1 tablespoon honey
- 1/4 cup canola oil
- 1/4 cup oaxaca or mozzarella cheese
Preheat the oven to 450 degrees F. In a blender, make the green chili by combining jalapeno, onion, garlic, vinegar, lime juice, cilantro, salt, honey, and oil. Set aside. In small oven proof dish, bake mozzarella for 15 minutes or until bubbling.
Pickled Red Onion
- 1 tablespoon red onion, thinly sliced
- 1 tablespoon white vinegar
- 1 tablespoon sugar
In a small pot bring onion, vinegar, and sugar to a simmer. Cook for 5-7 minutes.
1 cup Corn Tortilla’s , quartered and freshly fried
To plate, place the corn tortilla on a clean work surface. Layer with agave glazed short rib, then add the queso fundido and green chile. Top with pickled onion and fresh cilantro.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.