arrachera, chorizo, flank steak, steak, taco, tacos, Corazones Contentos, Royal Prestige, Sponsored – Royal Prestige
3 pounds flank steak, cut into strips
8 ounces Spanish sausage (chorizo español), cut into strips
3⁄4 cup red onion, julienned
1 tablespoon garlic, minced
1 pound cooked cactus paddles (nopales,) cut into strips (canned or tender)
1 1⁄2 cups green pepper, julienned
1 1⁄2 cups yellow pepper, julienned
1 1⁄2 cups red pepper, julienned
1⁄4 cup cilantro, chopped
For the Meat Sauce:
3⁄4 cup soy sauce
1⁄2 cup dark beer
2 tablespoons liquid smoke
Preheat the 14‐inch Paella Pan at medium‐high heat for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.
Add chorizo and cook for 2 minutes; stir constantly.
Add onion and garlic; sauté for 1 minute.
Stir in meat and cactus paddles, and cook for 1 more minute.
Incorporate peppers, cilantro and the 3 sauce ingredients. Cover with the Redi‐Temp® valve open and cook until it whistles (in about 2 minutes.) Reduce heat to low, close the valve and cook for 8 more minutes.
Serve meat with beans, guacamole and corn tortillas.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.