Celebrity chef Chris Valdes brings delicious dishes perfect for National Hispanic Heritage Month!
Mojo skirt steak on fried plantain with garlic aioli by Chris Valdes
Serves 2 to 4
1/2 cup fresh sour orange juice
1/3 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons worcestershire sauce
2 pounds skirt steak
Salt and pepper to taste
- Whisk all of the ingredients together and pour into a large Ziploc bag, except for the steak, salt and pepper.
- Add skirt steak to the ziploc bag with marinade and allow to marinate overnight or at least an hour.
- When ready to grill, liberally season with salt and pepper. Grill until crisp and golden brown. Allow to rest for 10 minutes and serve.
Signature Garlic Aioli Sauce by Chris Valdes
2 cups Mayo (you may use vegan mayo)
½ cup red wine vinegar
10 garlic cloves, peeled
¼ cup fresh cilantro, chopped
3 tablespoons chili powder
- Combine all ingredients in a food processor, pulse until fully combined and you have a puree-like consistency.
For the Fried plantains
2 green plantains, skin removed
1 cup vegetable oil
1 tablespoon kosher salt, plus more to top
- Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of vegetable oil until hot enough that the oil sizzles when plantain is added. Line a plate with paper towels and set it aside.
- Cut plantains diagonally into 1-inch slices, about 8 slices each. Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain.
- Place a plantain slice between two sheets of parchment paper and using the bottom of a can, press the plantain.
- Add the plantains to the oil once again and fry until golden and crisp, about 3 minutes. Transfer to a plate to drain, then season with salt.
- To serve, add a slices of beef on top of each fried plantain, and top with my signature garlic aioli sauce.
3 Cheese Chorizo Dip
Serves 6 to 8
Olive oil for cooking, as needed
1 pound ground Mexican chorizo
1 medium onion, small dice
1 medium green bell pepper, small dice
2 tablespoons chili powder
1 canned (16 oz) tomatoes
2 slices muenster cheese
2 slices of manchego cheese
2 slices gruyere cheese
1 baguette, cut into 1/2-inch slices, toasted or grilled
- Heat a skillet over medium-high heat. Add some olive oil and the chorizo, cook breaking the meat up with a wooden spoon, until browned, about 5 minutes. Add the onion bell pepper, chili powder, and tomatoes, cook until slightly thickened, about 5 minutes.
- Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the muenster, manchego, and Gruyere cheese.
- Broil until the cheese is melted and golden brown. Serve with the baguette slices.
Passion Fruit Mojito
1 lime, cut in slices
2 ounce simple syrup
3 ounces white rum
1 ounce fresh lime juice
2 ouncesSplash passion Fruit Juice
2 ounce club soda
- Drop lime slices, and mint leaves into the base of the glass and drizzle with simple syrup. Muddle.
- Add ice to a glass, pour rum, lime juice, and passion fruit juice. Stir gently.
- Top with soda water and garnish with mint leaves.