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Add steak and cook until no longer pink. Add onion, potatoes, and the rest of the oil. Add sauce to steak and potatoes and cover pan or dutch oven with lid. To make the stew: Place casserole over medium heat.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have mexican rubbed steak w/ chorizo potatoes & mango habanero salsa using 59 ingredients and 31 steps. Here is how you cook that.

The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

1. Make ready 1 tablespoon chili powder
2. Get 1 tablespoon garlic powder
3. Get 1 tablespoon onion powder
4. Take 1 tablespoon ground cumin
5. Get 1 tablespoon paprika
6. Prepare 1 teaspoon dried oregano
7. Prepare 1 tablespoon black pepper (whole peppercorns)
8. Get 1-2 tsp salt
9. Take 3/4 cup fresh orange juice
10. Take 1/2 cup fresh lemon juice
11. Make ready 1/3 cup fresh lime juice
12. Take 2 tablespoon fresh cilantro, chopped
13. Take 4 cloves garlic, minced
14. Make ready 1 teaspoon finely chopped canned chipotle pepper (optional)
15. Make ready 2 Serrano chiles
16. Get 2 tablespoons butter
17. Take 3 sprigs cilantro
18. Prepare 1 garlic clove
19. Get 2 sprigs fresh oregano
20. Prepare 1 guajillo chili pepper
21. Get 2 Rib eyes (at least 1 in thick, can be slimmer but its best thicker)
22. Prepare 1 Roasted Tomato
23. Prepare 1 Roasted Red Bell pepper
24. Get 3 Guajillos rehydrated
25. Take 4 Purya Chlies rehydrated
26. Get 1 Ancho Rehydrated
27. Get dash cinnamon
28. Get dash cumin
29. Take dash paprika
30. Take Salt and pepper
31. Make ready 1 mango
32. Get 2 habanero chili's with seeds no stems
33. Prepare 4 garlic cloves minced
34. Get 1/4 tsp minced ginger
35. Prepare salt and pepper
36. Take 1/2 tbls cider vinegar
37. Take 2 tbls brow sugar
38. Take 1/4 cup butter
39. Get 1/2 pack chorizo
40. Take 3 potatoes
41. Make ready 1/4 white onion
42. Make ready salt and pepper
43. Get 1/2 tsp paprika
44. Prepare 1/4 tsp chili powder
45. Make ready 3 Whole corns cut to kernels
46. Make ready 2 tbls diced onions
47. Get dash chili powder
48. Prepare lime juice
49. Take salt and pepper
50. Prepare 1/4 Julienned Jicama
51. Prepare 1/4 Julienned Cabbage
52. Make ready 1/2 Julienned fennel
53. Make ready 1/2 tsp lime zest
54. Take 1/2 tsp orange zest
55. Make ready 1/2 lime juiced
56. Make ready 1/2 orange juiced
57. Prepare salt
58. Prepare 1 tsp Dijon mustard
59. Prepare to taste honey

Here is how you cook it. The ingredients needed to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa: Make ready Spice Rub; Make ready chili powder Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Preheat an outdoor grill for high heat and lightly oil grate.

Steps to make Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa:

1. Step 1 [Spice Rub]
2. Step 2 Take all the ingredients for the spice rub except for the salt and place them in a spice grinder (if you don't have one you can mix the spices together in a bowl, just make sure you use ground pepper not whole) and grind for a few seconds so the spices are all mixed together well.
3. Step 3 Take the steaks out and place on a tray, and season with salt on both sides and edges of the meat. Then apply a good amount of spice rub to all sides of the steak.
4. Step 4 [Marinade-Optional]
5. Step 5 The marinade is not fully needed since we already have a spice rub on the steak, but it does help to add another depth of flavor to the meat. All you need to do is squeeze all the citrus juices together in a separate bowl and apply it to both sides of the steak. Add the minced garlic, cilantro, chipotle and serrano to each steak.
6. Step 6 Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.
7. Step 7 With the steak marinating we can start making the 2 sauces that are for this dish.
8. Step 8 [Mango Habanero Sauce]
9. Step 9 Blend mango and habaneros in blender until smooth add water if needed.
10. Step 10 Melt butter in saucepan on med heat, add garlic and cook for a minute or less. Add mango habanero mixture, ginger, vinegar, sugar, and salt and pepper to sauce pan. cook for a few minutes.
11. Step 11 Add to blender and blend until smooth again. Add to sauce pan on low heat and cook for 4-5 minutes until thickened. Set sauce aside covered for use in plating.
12. Step 12 [Chili Sauce]
13. Step 13 I know the ingredients say roasted but just in case please roast the tomato and bellpepper.
14. Step 14 Add the dried chilies, Guajillos, Ancho, and Purya, to a sauce pan cover chilis with water and set to bowl on high heat until the chilis are soft and pliable.
15. Step 15 Add all the ingredients for the chili sauce into a blender and blend until nice and smooth. Taste the sauce and add additional salt if necessary.
16. Step 16 [Jicama Fennel Slaw]
17. Step 17 For this please julienne the cabbage, fennel, and jicama. Put them in a bowl and add the lime and orange zest on top.
18. Step 18 Squeeze the lime and orange juice in a separate bowl, add the mustard and you can also drizzle a little olive oil if you want to thicken up the dressing through emulsification. add the salt and honey at the end to taste. You don't want it to sweet or salty. Set the dressing aside until we plate
19. Step 19 [Roasted chili Corn]
20. Step 20 Take the whole corns and cut out all the kernels.
21. Step 21 Take a saute pan on med high heat and add a little oil to the pan and start caramelizing the onions. when the onions start to get translucent add the corn and turn heat to high. Keep the flame until you see the corn start turning a little char on it, then reduce to medium and add the lime juice, chili powder, and salt and pepper. Pull off the flame and set aside covered so it stays warm.
22. Step 22 [Chorizo Potatoes]
23. Step 23 Peel and Dice up the potatoes, and set aside. (you can place the potatoes in some salt water so they don't oxidize).
24. Step 24 Fully cook the chorizo on a saute pan on med heat, then add the potatoes and increase heat to med high, when they are browned, add the onions. Cook for about 3 minutes. Add the paprika, chili powder, salt and pepper. Cook for another 2 minutes more. Make sure the onions and potatoes don't burn, so turn the heat down if needed.
25. Step 25 [Cooking the Steak]
26. Step 26 Take the steak out of the fridge, 30 mins prior to cooking if possible. Set a cast iron on med high heat and some oil to the pan. When the oil starts to glisten add the steak on, you should hear the sizzle as soon as you lay down the meat.
27. Step 27 While 1 side is starting to cook add the butter until it melts down, then add the whole garlic, oregano (stems and all), cilantro, and guajillo chili pepper to the pan. This will flavor the butter.
28. Step 28 Check the meat and make sure the steak is browning with some nice char, if it is then flip it over. Put all of the items (garlic, oregano, guajillo, cilantro) on top of the steak, tilt the pan towards you and start butter basting the top of the steak. The pan should still be on the flame. This butter basting will get a lot of flavor and butter goodness on the steak.
29. Step 29 Flip when side is browned and charred and repeat above process. Keep in mind the doneness of the steak, if you want it at med rare, rare, you may have to pull out after 2nd side is cooked. When cooked pull out steak and let rest for at least 7 minutes.
30. Step 30 [Plating]
31. Step 31 I add a some of the chili sauce on the middle of plate first. then lay the corn on top of the chili sauce. I add the potatoes to the middle of the corn. Take the rested steak and slice against the grain into strips and lay them on top of the potatoes. Take your slaw mixture add the dressing on top of the slaw and place to the side of the steak. Put the mango habanero sauce in a squeeze bottle and squeeze around the plate.
32. Ready to serve and ENJOY!

Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Preheat an outdoor grill for high heat and lightly oil grate. Remove the meat from the marinade and discard the remaining. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa. Hey everyone, I hope you are having an amazing day today.

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