Carne Asada Grilled Cheese with Birria Hollandaise
Recipe courtesy of David Bolosan
Sponsor: Custom Culinary
Birria Hollandaise (Yield about 1 ½ qt):
- 2 oz canola oil
- 8 oz yellow onion, minced
- 1 ½ oz garlic, minced
- 10 oz Roma tomato, minced
- 2 c Custom Culinary® Gold Label Beef Base
- 4 oz Custom Culinary® Ancho Chili Paste
- ½ tsp ground cinnamon
- 2 tsp oregano
- 1 tsp cumin
- ½ tsp coriander
- Salt and pepper, as needed
- 2lb bag Custom Culinary® Hollandaise, defrosted
Carne Asada Grilled Cheese:
- 2 slices thick-cut brioche bread
- 2 tsp butter, softened
- 1 ½ tsp canola oil
- 2 oz yellow onion, julienned
- ½ oz fresh jalapeño, julienned without seeds
- 4 oz cold cooked steak, thinly sliced (such as skirt steak seasoned with salt and pepper)
- 1 slice pepper Jack cheese
- 1 slice American cheese
- 4 oz Birria Hollandaise, hot
- 1 Tbsp chopped onion
- 1 Tbsp chopped cilantro
- 1 lime wedge
- 1 grilled jalapeño
For the Birria Hollandaise:
- Add oil to a large sauté pan over medium-high heat. Add the onion and sauté until it starts to brown on the edges. Add the garlic and continue to sauté for 1 minute but do not brown the garlic.
- Add the tomatoes to the pan and cook until they have lost most of their water. Add the Gold Label Beef Base to the pan, bring to a boil, then lower to a simmer.
- Add the Ancho Chili Paste, cinnamon, oregano, cumin, coriander, salt and pepper; stir well to combine. Cook until reduced to a thick paste similar to a loose pesto.
- Add the Hollandaise and reduce to medium heat. Heat to 165°F, stirring often so it doesn’t burn on the bottom of the pot. Hold hot at 145°F.
For the Carne Asada Grilled Cheese (per serving):
- Evenly spread 1/2 tsp butter on each side of the bread slices
- Place the bread on the flat top and cook until golden brown. Flip over and cook the other side until golden brown.
- At the same time, warm the oil on the flat top (medium-high heat). Add the onions and cook until they start to lightly brown.
- Add the steak and jalapeño in a thin layer over the onions and cook, stirring occasionally, until it reaches 165°F. Place the pepper Jack on the steak mixture to melt.
- Place the American cheese on one of the slices of bread. Add the steak mixture over the top of the cheese and cover with the other slice of bread.
- Cut sandwich in half and place on a plate. Place the Birria Hollandaise into a soup cup and top with the onion and cilantro. Place soup cup on the plate along with a lime wedge and grilled jalapeño.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
From the 2023 Top 10 Trends issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.