Chef Aarón's Menu for the Big Game

INGREDIENTS

• ½ cup (120 ml) pineapple juice

• ¼ cup (60 ml) orange juice

• ¼ cup (60 ml) lime juice

• ¼ cup (60 ml) soy sauce

• ¼ cup (50 ml) grapeseed or vegetable oil

• 1 teaspoon kosher salt

• 1 teaspoon ground coriander

• ½ cup (20 g) chopped fresh cilantro, plus more for serving

• 4 cloves garlic

• 1 serrano pepper

• 2-inch (5 cm) piece peeled fresh ginger

• Ground black pepper

• 4 pounds (1.8 kg) chicken wings (24 wings), tips discarded

• 3 green onions, thinly sliced on a bias

• 2 tablespoons (20 g) white sesame seeds, toasted

1. Preheat the oven to 225°F (110°C). Set an oven-safe wire rack on top of a baking sheet, or line the sheet with cooking parchment.

2. In a large bowl, whisk together the juices, soy sauce, oil, salt, and coriander until thoroughly incorporated. Fold in the ½ cup (20 g) of cilantro and, with a Microplane, grate in the garlic, serrano, and ginger. Season with pepper.

3. In a small saucepan, reserve half the sauce. Toss the wings in the remaining sauce to coat and marinate for 15 to 20 minutes (any longer and the pineapple will start to “cook” the meat).

4. Arrange the wings in a single layer on the rack or parchment, cover with foil, and bake for 30 minutes. Meanwhile, set the saucepan with the reserved sauce over medium-low heat and cook, stirring occasion- ally, until it’s reduced by about half.

5. Remove the foil and adjust the heat to 425°F (220°C). With a brush or spoon, glaze the wings with the reduced sauce, then bake for another 20 to 25 minutes, until an instant thermometer registers 155 to 160°F (69 to 71°C). Glaze the wings once more as soon as they’re out of the oven.

6. Sprinkle the green onions, sesame seeds, and remaining cilantro over the chicken. Serve warm.

INGREDIENTS

• 6¾ cups (1.6 L) chicken stock

• 4 dried guajillo chiles, stemmed

• 4 dried árbol chiles, stemmed and seeded

• 3 dried ancho or pasilla chiles, stemmed and seeded

• 3 pounds (1.4 kg) beef chuck or brisket

• Kosher salt

• Ground black pepper

• ¼ cup (60 ml) grapeseed or vegetable oil

• 1 large white onion, chopped

• 1 red bell pepper, chopped

• 1 carrot, peeled and chopped

• 6 cloves garlic, finely chopped

• 2 teaspoons ground cumin

• 1 teaspoon dried Mexican oregano

• 1 teaspoon ground cinnamon

• 3 bay leaves

• 1 medium ripe tomato (4 to 6 ounces/110 to 170 g), finely chopped

• ¾ cup (140 g) long-grain white rice

• 6 large (12-inch/30 cm) flour tortillas

• 1 cup (115 g) shredded sharp Cheddar or Monterey Jack cheese

• ½ cup (60 g) crumbled cotija cheese

• 4 radishes, thinly sliced

DIRECTIONS

1. In a small saucepan, bring 2 cups (480 ml) of the stock to a simmer. Meanwhile, set a skillet over medium-high heat and toast the peppers (in batches, if need be) until they’re fragrant, slightly charred, and a little more pliable. Transfer them to a heatproof bowl, pour the simmering stock over them (weight them down with a small bowl if they won’t stay submerged), and set aside to steep for 30 minutes. When they’re soft, cut them open and scrape out some or all of the seeds (leave them in for spicier chili), then, in a blender, puree them with the steeping liquid until smooth.

2. Trim the fat from the beef and cut it into approximately 1-inch (2.5 cm) cubes; season with salt and black pepper.

3. In a large heavy-bottomed pot, warm 2 tablespoons of the oil over medium-high heat until it starts to shimmer. Line a baking sheet with paper towels or a metal rack.

4. Working in batches, sear pieces of beef on one side, leaving space between them so you don’t crowd the pan; cook undisturbed for 2 to 3 minutes, until nicely browned. Transfer immediately to the lined sheet, leaving the other sides raw (this helps it stay tender when it braises).

5. Adjust the heat to medium. Reserve 2 tablespoons of the onion for the rice; add the rest to the pot along with the bell pepper, carrot, and 1½ teaspoons salt. Sauté until the onion is soft, with a little color, 5 to 10 minutes. Stir in two-thirds of the garlic and the cumin, oregano, and cinnamon, and toast for a minute or two, until fragrant.

6. Return the beef to the pot along with the bay leaves, chili sauce, and 3 cups (720 ml) of the stock. Adjust the heat to high just until the sauce comes to a simmer, then adjust the heat to medium-low, partially cover, and cook, stirring occasionally, until the meat is falling-apart tender, 2½ to 3 hours.

7. Meanwhile, make the rice: In a bowl, combine the tomato and the reserved 2 tablespoons of onion and the remaining garlic with 1 teaspoon salt. Set aside.

8. Rinse the rice until the water runs clear, shaking the sieve to get rid of excess water. In a large saucepan over medium-high heat, warm 2 tablespoons of the oil until it shimmers. Stir in the rice to coat it evenly in the oil, then adjust the heat to medium and keep cooking, stirring regularly, for 5 to 8 minutes, or until the rice is fragrant and lightly golden.

9. Stir in the chopped tomato mixture and cook for a couple of minutes, until the tomatoes have melted into the rice. Pour in the remaining 1¾ cups (420 ml) stock and adjust the heat to medium-high until the liquid is simmering. Cover, adjust the heat to medium-low, and cook until the liquid has been absorbed and the rice is tender, 15 to 20 minutes. If the rice finishes cooking but there is still more liquid, uncover the pot and keep cooking until the steam evaporates.

10. Remove the saucepan from the heat and sandwich a clean dishtowel between the lid and the pot; this helps absorb extra steam. After 15 minutes or so, fluff with a fork.

11. To make the burritos, preheat the oven to 400°F (205°C). Over the bottom of a 9 by 13-inch (23 x 33 cm) baking dish, spread a ladleful of the sauce from the cooked chili. Using a slotted spoon, scoop some beef into the center of each tortilla; add some rice. Wrap burrito-style and arrange the burritos snugly, seam side down, in the dish. Ladle more sauce over all the burritos to cover, then sprinkle with the shredded Cheddar and bake for 10 to 15 minutes, until the sauce is bubbling and the cheese lightly browned. Garnish with cotija and radishes; serve with a knife and fork (and napkin).

Can't wait for you to try these flavors. Don't forget to send me pictures of how they turned out!