Chef Larry Delgado's Carne Asada

Mole Verde

• 3 lbs Tomatillos
• 3 ea Fresh Jalapenos
• 4 ea Dried Avocado Leaves
• 1 ea Medium onion (Rough Chop)
• 4 ea Dried Bay Leaves
• 3 oz Roasted Garlic
• 1 oz Epazote
• 1 c vegetable greens
• 1 c Lettuce
• 2 T Kosher Salt
• 1 T Black Pepper
• 1 T ground cumin
• 2 cup Toasted Pepitas
• 2 ea Tortillas
• 4oz Pork Fat

Boil tomatillos, jalapeno, avo leaves, bay leaves, and onion for 15 minutes. Remove from liquid and transfer to a blender. Add remaining ingredients (minus pork fat) to the blender and blend until smooth. 

In a medium stock pot, heat rendered pork fat, add blended mixture to pork fat and simmer for 10 minutes. Cool.

Carne Asada Marinade

• 1/2 cup extra virgin olive oil
• 2 T soy sauce
• 1 T fish sauce
• 2 T brown sugar
• 2 T lime
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp  Mexican Oregano
• 3 cloves minced garlic
• 1 tsp cumin
• 1 tsp ground porcini
• Pinch crushed red pepper
• Zest of one lime
• 1 bunch cilantro (chopped)
• Flat iron steak

Combine all ingredients and coat meat thoroughly

Cook meat in cast iron skillet or grill pan

Corn Relish

• 2lbs fresh tomatoes (1/4" dice)
• 4 serrano peppers (1/8" dice)
• 1 Medium Red Onion (1/4" dice)
• ¼ cup cilantro (fcoarse chop)
• ½ cup lemon juice
• 2 ears of corn (fire roasted)
• Kosher salt

Remove husk and hairs from corn. Roast corn over an open flame.

Allow corn to cool, remove roasted kernels from the cob 

Combine all ingredients in a mixing bowl, season to taste.

Huitlacoche Tamal

• 1/2lb huitlacoche
• 2oz olive oil
• ½ yellow onion (1/4" dice)
• 4 cloves garlic (rough chop)
• 4 bay leaves
• 2lbs masa nixtamal
• Kosher salt
• 8 fresh corn husks

In a 12" skillet heat olive oil. Sautee huitlacoche, onion, garlic and bay leaves.

Pulse Blend huitlacoche mixture

Mix blended huitlacoche mixture with masa

Spread thinly in corn husks

Steam for 20 minutes