Cinco Diablo
- Level: Advanced
- Yield: 6 servings
- Total: 1 day 2 hr 5 min (includes chilling and cooling time)
- Active: 1 hr 15 min
Ingredients
Pickled Serranos:
1 cup thinly sliced serrano chiles
1/3 cup tequila
1/4 cup sugar
2 teaspoons salt
1 lime, juiced
Vegetable oil, for frying and greasing
Fresno Chile Pesto:
8 Fresno chiles, halved lengthwise, stems and seeds removed
1 red bell pepper, halved lengthwise, stems and seeds removed
1/2 cup extra-virgin olive oil
Salt and pepper
1/4 cup chopped fresh basil (roughly 6 leaves)
2 tablespoons grated Parmesan
Jalapeno Ranch:
6 jalapenos, halved lengthwise, stems and seeds removed
1 tablespoon olive oil
Salt and pepper
2 cups heavy cream
1 cup mayonnaise
1 tablespoon granulated garlic
1 tablespoon granulated onion
Chipotle Bacon:
6 thick slices bacon, cooked to not yet crispy
1/2 cup chipotle in adobo sauce
Beer Battered Poblanos:
3 large poblano chiles, halved lengthwise, stems and seeds removed
1 tablespoon olive oil
Salt and pepper
12 ounces light beer
2 cups all-purpose flour
Burgers:
1 1/2 pounds 80/20 ground beef
Salt and pepper
6 brioche buns, cut into squares
1/2 cup (1 stick) butter, melted
1/2 head iceberg lettuce, thinly sliced
1 1/2 avocados, thinly sliced
1 bunch fresh cilantro
Directions
Special equipment:
a deep-fry thermometer- For the pickled serranos: Combine the serranos, tequila, sugar, salt and lime juice in a bowl until the dry ingredients dissolve. Chill for 24 hours.
- Preheat the oven to 450 degrees F.
- Heat a grill to medium-high heat. Heat a griddle to medium.
- Add oil to a large cast-iron skillet and heat to 350 degrees F.
- For the Fresno chile pesto: In a large bowl toss the Fresno chiles and bell peppers with olive oil, salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on medium speed, blend with the basil and Parmesan until fully blended. Season to taste.
- For the jalapeno ranch: In a large bowl toss the jalapenos in olive oil with salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on low setting blend with the heavy cream, mayonnaise, granulated garlic and granulated onion. Raise speed to high and blend for additional 3 seconds. Be very careful not to overblend.
- For the chipotle bacon: In a bowl, toss the bacon with the chipotle puree until the bacon is fully coated. On a greased sheet tray roast until bacon begins to blacken, approximately 10 minutes.
- For the beer battered poblanos: Toss the poblano halves in olive oil with salt and pepper and roast on a sheet tray until skins are blistered, approximately 15 minutes. Let cool completely. Meanwhile whisk the beer together with all the flour minus 2 tablespoons in a bowl until a smooth batter is formed. Lightly coat each poblano half in the remaining flour, then dip in the batter, fully coating. Fry in the hot oil until golden brown.
- For the burgers: Make twelve 2-ounce patties, and press out until flat and squarish (roughly 4 inches across). Place patties on the grill, then salt and pepper the tops and cook to medium-well, roughly 2 minutes per side. Meanwhile, brush the buns with butter and toast on the griddle on one side until dark brown. Top toasted buns with the lettuce, followed by two patties, 1 tablespoon each jalapeno ranch, 1 strip each chipotle bacon (cut in half), 1 each battered poblano, 1 tablespoon each Fresno chile pesto, a quarter of an avocado each, 1 teaspoon each serrano chiles and 4 to 5 cilantro leaves.