Chili Colorado Crepe
- Level: Advanced
- Yield: 6 to 8 servings
- Total: 15 hr 10 min (includes resting time)
- Active: 2 hr 15 min
Ingredients
Ancho Braised Beef Shoulder:
2 pounds beef shoulder, cut into large cubes
1 medium red onion
4 cloves garlic
1 bay leaf
6 whole peppercorns
4 ancho peppers, stems and seeds removed
1 stalk celery
2 serrano peppers
2 cups beef stock
3 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Corn and Jalapeño Cakes:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup whole milk
1/4 cup heavy cream
1 egg
1 tablespoon salted butter, plus more for cooking
1 1/2 cups grilled corn kernels
1 jalapeño pepper, seeded and diced
1/2 cup shredded Gouda
Grilled Pasilla Crema:
1 pasilla pepper, grilled and peeled
1 cup Mexican crema
1/2 ounce freshly squeezed lime juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Crepe Batter:
4 eggs
1 cup whole milk
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/4 cup (4 tablespoons) salted butter, melted
For Serving:
1 1/2 to 2 cups your favorite store-bought fresh pico de gallo
1 1/2 to 2 cups your favorite store-bought shredded smoked Gouda
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.