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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican rubbed steak w/ chorizo potatoes & mango habanero salsa. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

In this video, we fire up the Weber grill and whip up some crazy good rib-eye steak, chorizo, and potato sandwich also know as a Pombazo Mexicano. To make this dish make sure you buy good quality Mexican Chorizo, one that you can smell its aroma when you buy it, and if you would like to venture to make your own, there is a recipe to make it here on the blog. These potatoes with Mexican chorizo, or chorizo con papas, are easy, authentic, traditional, and awesome with eggs.

Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mexican Rubbed Steak w/ Chorizo Potatoes & Mango Habanero Salsa is something which I have loved my entire 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 67 ingredients and 31 steps. Here is how you can achieve that.

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

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

Chorizo mixed with crispy potatoes topped with cheese & fried egg. Fresh tortilla chips,chesee, jalapeños and your choice of steak, chorizo or chicken. Fresh Corn Chowder w/ Roasted Peppers. Grilled Skirt Steak Tacos with Roasted Poblano Rajas.

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

1. [Spice Rub]
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. 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. [Marinade-Optional]
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. Keep the steak on the tray uncovered and place in fridge for at least 2 hours or overnight.
7. With the steak marinating we can start making the 2 sauces that are for this dish.
8. [Mango Habanero Sauce]
9. Blend mango and habaneros in blender until smooth add water if needed.
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. 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. [Chili Sauce]
13. I know the ingredients say roasted but just in case please roast the tomato and bellpepper.
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. 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. [Jicama Fennel Slaw]
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. 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. [Roasted chili Corn]
20. Take the whole corns and cut out all the kernels.
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. [Chorizo Potatoes]
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. 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. [Cooking the Steak]
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. 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. 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. 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. [Plating]
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.

Photo: Jason Wallis; Styling: Cindy Barr. This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan. Top with the chorizo, potatoes, cheese, cilantro, and salsa. Fold the short sides in and the bottom flaps up, then roll into.

So that’s going to wrap this up with this exceptional food mexican rubbed steak w/ chorizo potatoes & mango habanero salsa recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!