Throw on your sombreros and join us for this fun and festive event featuring special guest Bryan Voltaggio, Executive Chef and owner of Volt Restaurant and Family Meal. Bryan will be creating a signature Mexican dish to pair with our 2018 Syrah. Dave will guide us through a tasting of our 2019 Sauvignon Blanc which is the perfect accompaniment to this classic guacamole recipe. We will end the tasting with these Dulche de Leche brownies, a decadent pairing with our Black Cap Port. Who needs margaritas when you have wine? Pick up the wines for this tasting in our Tasting Room, or order online. This event will be available via Zoom at 7:30 pm. Check out Bryan’s recipe below.
Carne Asada Tacos with Ajo-Tomatillo Salsa Verde
For the Carne Asada:
2 10 ounce Roseda beef Hanger Steaks
2 medium onions cut in slices
2 tablespoons soy sauce
½ tablespoon Worcestershire sauce
2 tablespoons lime juice, fresh squeezed
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon dried Mexican oregano
½ teaspoon smoked paprika
3 garlic cloves smashed
3 tablespoons neutral oil like grapeseed, rice bran, or vegetable
½ teaspoon spicy brown mustard
In a high-speed blender add the soy sauce, worchestershire sauce, lime juice, spices, garlic, and mustard. Puree the mixture to combine, drizzle in the oil with the blender on slow speed. Once the oil is combined, place the trimmed and cleaned hanger steak with the marinade in a food storage bag. Make sure to have the marinade coating the steaks. Let the steaks marinate for at least 4-5 hours.
(if you need to marinate more meat this recipe should handle an extra steak, but you can always scale up directly if this is going to be for more than 4 people)
Pre-heat gas or charcoal grill
Salt the onion slices to season, place the marinated meat onto the grill after removing excess marinade, this will keep the marinade from flaming up. Add the onions to the grill, continue to cook the steaks and the onions until finished by turning frequently. For the hanger steaks you want to turn every minute or so to evenly cook the beef. Cook until desired doneness, you can use a probe thermometer to check the temperature. I typically cook until the internal temperature reaches 127-128F and let the meat rest and carry over to medium rare. After the steaks have rested cut the onions and slice the beef against the grain with a sharp knife. Combine the onions and the beef with any drippings on a serving platter. Season with flake sea salt.
For the Ajo-Tomatillo Salsa Verde:
8-10 each fresh tomatillo, split in ½
½ onion sliced
6 cloves garlic
½ cup cilantro leaves
¼ cup scallion tops
2 each jalapeno split and deseeded
2 tablespoons red wine vinegar
2 tablespoons blended oil
On a preheated grill, char the tomatillos, onion, and jalapeno. In a high speed blender combine the grilled and charred vegetables with the cilantro leaves, scallion tops, red wine vinegar, garlic, and blended oil, puree smooth and season with salt. Serve alongside the Carne Asada Tacos with appropriate condiments and garnishes.
For the Charred Lime Crema:
¾ cup sour cream
4 ounces cream cheese, room temperature
½ teaspoon red wine vinegar
¼ tsp salt
Cracked pepper from mill
Zest the lime and then split in half. Grill the limes cut side down until charred, squeeze out the juice and reserve for the crema.
Combine the sour cream and cream cheese in a mixer with a paddle attachment, add the salt and zest from the lime, add in the charred lime juice. Add cracked pepper from a mill and serve in a bowl alongside the tacos.
To Assemble Tacos:
¼ cut lime wedges
Charred lime crema (optional)
Picked cilantro leaves
Red radish sliced thin
Flour or Corn Tortillas warmed