Carne Adobo

Directions

1. 1
   Preheat a clean grill to a medium-high temperature (preferably a charcoal or wood grill).
2. 2
   Season the steaks with the Recado Adobo, and place them on the hot grill.
3. 3
   Grill the steaks to your desired degree of doneness, about 4 to 5 minutes on each side for medium-rare.
4. 4
   Position a rack several inches from the broiler, and preheat the broiler.
5. 5
   Place a bed of the beans in the center of each ovenproof plate.
6. 6
   Top the beans with a tortilla, and then place the steak on top.
7. 7
   Add the salsa and a slice of cheese over each steak.
8. 8
   Place the plates under the broiler, just long enough to melt the cheese.
9. 9
   Serve immediately.
10. 10
    If you don't have a broiler or a plate that can withstand the high temperature, or if you prefer to complete the dish outside on the grill, then about 2 minutes before the steaks are done, top them with the salsa and cheese while they are on the grill.
11. 11
    Cover the grill to melt the cheese.
12. 12
    1/2 tablespoon black peppercorns
13. 13
    3 dried chipotle peppers
14. 14
    1/2 tablespoon coriander seeds
15. 15
    1/2 tablespoon cumin seeds
16. 16
    1/8 teaspoon ground cinnamon
17. 17
    2 tablespoons kosher salt
18. 18
    3 tablespoons olive oil
19. 19
    Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes.
20. 20
    Remove from heat and let cool.
21. 21
    Then grind cooled spices in a spice grinder or molcajete.
22. 22
    Stir in the salt and olive oil, and combine thoroughly.
23. 23
    1/2 cup diced applewood smoked bacon
24. 24
    3/4 cup diced white onion
25. 25
    3 tablespoons sliced garlic
26. 26
    3 cups ham stock
27. 27
    1 fresh bay leaf
28. 28
    1 sprig fresh thyme
29. 29
    1 cup rinsed and cooked black beans
30. 30
    1 cup cooked red kidney beans
31. 31
    1 cup cooked flageolet beans
32. 32
    1 cup plus 1 more cup cooked white beans
33. 33
    1 cup diced fresh tomatoes
34. 34
    1/4 cup sliced Spanish chorizo
35. 35
    1/2 cup spinach
36. 36
    8 squash blossoms, cut in 1/2
37. 37
    3 tablespoons sliced jalapeno peppers
38. 38
    1 tablespoon chopped cilantro leaves
39. 39
    1 tablespoon chopped Mexican marigold
40. 40
    Salt and freshly ground pepper
41. 41
    Render the bacon in a large stockpot over medium heat until browned.
42. 42
    Then add the onion and garlic, and cook until tender, about 3 to 5 minutes.
43. 43
    Add the stock, bay leaf, and thyme, plus 1 cup each of all the beans, and bring to a simmer.
44. 44
    In a blender, puree the remaining 1 cup of white beans and the tomato until smooth, and then add them to the pot of beans.
45. 45
    Then add the chorizo, spinach, squash blossoms, jalapenos, cilantro, and marigold, and stir to combine.
46. 46
    Season, to taste, with salt and pepper.
47. 47
    Salsa Molcajete:
48. 48
    4 cloves garlic, in the husk
49. 49
    8 Roma tomatoes
50. 50
    2 red onions, cut in 1/2 to make 2 rounds
51. 51
    2 jalapeno peppers
52. 52
    6 tomatillos
53. 53
    3 tablespoons chopped fresh cilantro
54. 54
    2 to 4 key limes, juiced
55. 55
    Kosher salt
56. 56
    Toast the garlic over medium heat, preferably over a charcoal grill.
57. 57
    Continue toasting until tender all of the way through, and then peel the husks off.
58. 58
    On the grill, char the tomatoes, onions, jalapenos, and tomatillos until their skins are blistered completely.
59. 59
    Remove all of the skins from all of the grilled vegetables, and then cut the stems off the jalapenos.
60. 60
    Puree all of the grilled vegetables in a blender.
61. 61
    Alternatively, use an immersion blender to puree.
62. 62
    Pour salsa into a bowl, and season, to taste, with chopped cilantro, lime juice, and salt.
63. 63
    This salsa can be adjusted depending on the desired flavor.
64. 64
    You can substitute chipotle peppers for the jalapenos, etc.