Carne Asada Sandwiches With Chipotle Mayonnaise Recipes

Steps:

• Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
• Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
• Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
• Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

Steps:

• Rinse the onion slices in a strainer under cold running water.
• Pat dry; place in a bowl.
• Cover with the red wine vinegar.
• Set aside for 30 minutes or up to 2 hours.
• Pound the garlic with salt, using a mortar and pestle, to make a paste.
• Add 1 tablespoon of the lime juice and incorporate it into the garlic.
• Slowly add the olive oil, stirring with the pestle to incorporate it.
• (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
• Season with salt.
• Turn the meat over and do the same with the other side.
• Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
• Grill or fry the beef over high heat, 3 minutes.
• Turn; cook to medium rare, 1-2 minutes.
• Set aside.
• Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
• Arrange the avocado slices on the top half of the roll; top with a few onion rings.
• Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
• Add the bottom half of the roll; press gently to compact everything together.

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place sliced steak in the bottom.
• Pour salsa, diced tomatoes, cumin, and chili powder on top.
• Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.
• While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.
• When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.

Steps:

• Stir all ingredients together and refrigerate. The flavors will develop after several hours.