Ingredients

  • 2 1/2 cups Shamrock Farms Sour Cream
  • 1/2 cup Shamrock Farms Heavy Cream
  • 2 pounds carne asada (recipe to follow)
  • 10 potato pancakes (recipe to follow)
  • 1 pound guacamole (recipe to follow)
  • 10 ounces pico de gallo (recipe to follow)
  • 4 cups roasted red pepper sauce (recipe to follow)
  • 10 ounces queso cotija, crumbled
  • 10 sprigs cilantro

Yield

Serves 10

Directions

* Please note that the carne asada, guacamole and pico de gallo can be substituted with ready-made products available in most supermarkets.

Mix the Shamrock Farms Sour Cream and Heavy Cream together in a bowl until smooth.

Grill carne asada until browned nicely, turn over and repeat. Place carne asada into 400-degree F oven until cooked to desired temperature (for rare, about 7 minutes; well done will take about 20 minutes). Let carne asada rest for a few minutes before cutting into thin slices.

Cook potato pancake in pan or on a griddle until golden brown on each side. Spoon red pepper sauce onto plate and top with a hot potato pancake.

Arrange carne asada slices in a layered circle pattern around the top of the potato pancake. Spoon a dollop of guacamole in the center of the carne asada. Sprinkle pico de gallo on top of the carne asada and around the plate. Sprinkle queso cotija on top of the carne asada and around the plate.

Drizzle the Shamrock Farms Sour Cream/Heavy Cream mixture (crema) in a zig-zag pattern over the dish.

CARNE ASADA

Ingredients:
3 pounds flank steak (trimmed of all fat)
1 ounce garlic cloves (peeled)
1 jalapeño (stem removed) each
1/2 bunch cilantro
3 teaspoons salt
2 oranges (juice of) each
4 limes (juice of) each
1/4 cup sherry vinegar
4 chipotle chilies (canned in adobo sauce) each
1 tablespoon ground cumin
1 tablespoon oregano
1/4 cup Worcestershire sauce
3/4 cup olive oil

Directions:
Place all ingredients except the flank steak into a food processor and puree. Place flank steak in a shallow pan and cover with marinade. Let marinate for at least 3 hours but not more than 6 hours, as the meat will become too stringy.

POTATO PANCAKES

Ingredients:
6 each baking potatoes (washed)
1 small yellow onion (peeled)
3 large eggs (beaten slightly)
1/2 cup flour
1/2 teaspoon baking powder
Salt to taste
Ground black pepper to taste

Directions:
Grate potatoes into a colander placed in the sink and let sit for 15 minutes (they will turn a reddish-brown). Grate the onion into a bowl.

Rinse the potatoes under cold water until all color is gone; squeeze out excess liquid with hands. Place potatoes in bowl with grated onion and stir in remaining ingredients until incorporated. Spoon potato mixture onto a greased griddle or sauté pan and flatten to desired diameter and thickness.

Cook until golden brown on one side, turn over and repeat.

GUACAMOLE

Ingredients:
6 avocadoes (peeled and de-seeded)
1/2 red onion (peeled, minced fine)
2 jalapeños (stem and seeds removed, minced fine)
1 cilantro (chopped)
2 limes (juice of)
1 lemon (juice of)
2 tomatoes (seeds and pulp removed, diced small)
1 chili powder
Salt to taste
Ground black pepper to taste

Directions:
Mash avocado with potato masher or a fork. Mix in remaining ingredients.

PICO DE GALLO

Ingredients:
4 medium tomatoes (seeds and pulp removed, diced small)
1/2 red onion (peeled, minced fine)
1 jalapeño (stem and seeds removed, minced fine)
1 tablespoon garlic (peeled, minced fine)
2 limes (juice of)
1/2 bunch cilantro (chopped)
Salt to taste
Ground black pepper to taste

Directions:
Mix all ingredients together in a bowl.

ROASTED RED PEPPER SAUCE

Ingredients:
3 red bell peppers (stem and seeds removed, chopped medium)
1/4 small onion (peeled, chopped medium)
1/4 small carrot (peeled, chopped medium)
1/4 stalk celery (chopped medium)
2 cloves garlic (peeled, chopped medium)
2 tablespoons olive oil
1/4 cup apple juice
1/2 cup Shamrock Farms Heavy Cream
2 tablespoons unsalted butter
Salt to taste
Ground black pepper to taste

Directions:
Heat oil in a large sauce pot and add all vegetables. Cook until soft and slightly caramelized. Add apple juice and reduce slightly. Add Shamrock Farms Heavy Cream and reduce slightly.

Add contents of sauce pot, butter, salt and pepper to a blender and puree until smooth. Strain through a fine strainer.