Chili Colorado Crepe
- Level: Advanced
- Total: 15 hr 10 min (includes resting time)
- Active: 2 hr 15 min
- Yield: 6 to 8 servings
- Level: Advanced
- Total: 15 hr 10 min (includes resting time)
- Active: 2 hr 15 min
- Yield: 6 to 8 servings
Ingredients
Ancho Braised Beef Shoulder:
Corn and Jalapeño Cakes:
Grilled Pasilla Crema:
Crepe Batter:
For Serving:
Directions
Special equipment:
a crepe plate or crepe pan with a laser thermometer- For the ancho braised beef shoulder: Sear the beef shoulder in a hot pan on the stove. Add the onions, garlic cloves, bay leaf, whole peppercorns, ancho peppers, celery stalk, serrano peppers, beef stock, vegetable oil, ground cumin, Mexican oregano, salt and black pepper. Cover and stew for 2 hours on medium heat. Remove the beef and hold the stock for the ancho sauce. Shred the beef and keep warm.
- Blend the cooled reserved stock and vegetables from the braised beef shoulder. Strain and keep warm.
- For the corn and jalapeño cakes: In a mixer, combine the flour, yellow cornmeal, baking powder, granulated sugar, salt, black pepper, whole milk, heavy cream, egg, butter, grilled corn kernels, jalapeños and Gouda. Mix thoroughly; let rest for a few hours. On a large skillet on the stove, heat the butter; add 1-ounce scoops of the corn and jalapeño cake mixture and cook, 3 to 4 minutes on each side.
- For the grilled pasilla crema: In a blender, combine the pasilla pepper, Mexican crema, fresh squeezed lime juice, salt and black pepper; mix until smooth.
- For the crepe batter: In a stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour and mix until thoroughly incorporated with no lumps. Scrape the sides of the bowl and add the melted butter. Mix for 30 seconds. Refrigerate, covered, 12 hours or overnight to allow the gluten to relax.
- Preheat a crepe plate or crepe pan to 200 degrees F.
- Spin 1/2 cup batter on the crepe plate (or crepe pan). Cook 1 minute, then add 5 to 6 ounces ancho braised beef shoulder, 1/4 cup pico de gallo, 1/4 cup ancho chile sauce and 2 to 3 ounces smoked Gouda. Cook 2 minutes, then fold the crepe over, creating a half-moon. Cook another 2 minutes, then fold into thirds and plate. Over the top, drizzle the grilled pasilla cream and serve with 2 corn and jalapeño cakes.
