El Guajirito Oriental
Yield: 1 sandwich
Ingredients
- 1/3 loaf Cuban bread
- 6 oz. Rib-eye, sliced thin
- 1 tablespoon Guajirito Oriental Sauce (Recipe Follows)
- 2.5 oz. fried peppers and onion salad (Recipe Follows)
- 1 oz. pickled carrots and cilantro (Recipe Follows)
- 2 oz. cabbage slaw
- 2 tablespoons mayonnaise
- 1 oz. fresh cilantro
Sear the thinly sliced rib-eye in a hot pan. Once cooked, add sauce and reduce. Cut Cuban bread in half and spread mayonnaise on one side. Place rib-eye meat onto bread followed by fried peppers and onion salad, pickled carrots and cilantro and cabbage slaw. Finish with cilantro.
Guajirito Oriental Sauce
Yield: ½ cup
Ingredients
- 4 fl oz. rice vinegar
- 0.1 teaspoons cayenne pepper
- 1½ tablespoons molasses
- 1 star anise
- ¼ teaspoon whole black peppercorns
- ½ teaspoon crushed red pepper
- 1/3 teaspoon Kosher salt
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 2/3 tablespoon fresh lime juice
- 1/3 teaspoon sesame oil
- 0.17 teaspoon annatto seed
Combine all ingredients in a pot and bring to a simmer. Reduce by half and strain.
Fried Peppers and Onion Salad
Yield: ¾ lb
Ingredients
- 4½ oz. red bell peppers, cut into strips
- 4½ oz. green bell peppers, cut into strips
- 4½ oz. onions, cut into strips
- 1 fl. oz. soy sauce
- ¼ tablespoon Kosher salt
- 1½ tablespoons blended oil
In a large sautee pan, heat 2 tablespoons of oil and caramelize the onions. Deglaze with 3 tablespoons of soy sauce. Place in a bowl. Repeat with both kinds of peppers. Once all are cooked separately, combine and let cool.
Pickled Carrots
Yields: ½ lb
Ingredients
- 12 oz. carrots, julienned
- 1 cup rice vinegar
- 2 tablespoons honey
- ½ tablespoon Kosher salt
- ½ tablespoon sweet chili sauce
- ½ tablespoon crushed red pepper
Cut the carrots into sections approximately 3½ inches long. Julienne using a mandolin to matchstick thickness. Combine all of the other ingredients (except cilantro) in a saucepan and bring to a boil. Once at a boil, pour over julienned carrots.
Allow to cool and pickle overnight.
Cabbage Slaw
Yields: 1/3 lb
Ingredients
- 6 oz. green cabbage, cut into short pieces
- 6 fl. oz. rice vinegar
- 3 tablespoons sweet chili sauce
- 2 teaspoons honey
- ½ tablespoon granulated sugar
- 1½ Kosher salt
Remove the core from the green cabbage and cut into short pieces on a mandolin. The pieces should be about 1 inch long and ¼ inch thick. Combine with other ingredients and allow to marinate for at least 24 hours.
¡¡Buen Provecho!!
