El Padron Recipes

PADRON PEPPERS

Steps:

• Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
• Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.

SPANISH PADRON PEPPERS RECIPE

Steps:

• Rinse and dry the peppers.
• Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
• Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don't let them burn, but do leave them enough time to completely soften.
• Remove the peppers and place them on a plate.
• Sprinkle generously with sea salt and enjoy!

EASY PADRóN PEPPERS RECIPE

Steps:

• 1. Wash the Padrón peppers in running water. Afterward, dry them well. Tip: Use a colander to wash the peppers and drain the water out immediately. For drying, line up the peppers on an absorbent paper towel. 2. Heat up extra virgin olive oil in a heavy skillet. Once the oil is very hot, add the Padrón peppers. 3. Do not move the peppers around as they start to cook in the pan. Once the surface starts to blister and brown, turn them on the other side. 4. Flip the Padrón peppers over and shake them up a couple of times until all sides are brown and blistered. 5. Transfer your Spanish Padrón peppers to a plate and sprinkle sea salt on top. Drizzle some extra virgin oil to finish. Let the peppers cool down for a while and then serve.

AUTHENTIC TACOS AL PASTOR

Steps:

• Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
• Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
• Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
• Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
• Marinate pork in the refrigerator, 4 hours to overnight.
• Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
• Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
• Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

EL PADRON

Steps:

• First, make the padron pepper agave syrup. Tip the agave syrup, 50ml water and the peppers into a blender and blitz until well-combined. Strain.
• Put the mezcal, liqueur, 25ml of the padron pepper agave syrup, the lime juice and a pinch of rock salt into a cocktail shaker and top up with ice. Shake until combined. Strain the cocktail into a rocks or tumbler glass filled with ice, then garnish with a padron pepper and slice of lime.

EL PADRINO

Steps:

• Fill a rocks glass with ice. Add mezcal and amaretto. Stir to combine and garnish with lime.

PAN-FRIED PADRóN PEPPERS

Steps:

• Rinse peppers and tap off most of the water.
• Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
• Transfer to a serving plate and drizzle any olive oil from the pan over top.

NOELIA'S ORIGINAL SPANISH RECIPE FOR PADRON PEPPERS

Steps:

• Heat 30 ml olive oil in a pan.
• Fry the peppers gently in the olive oil, turning occasionally.
• As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.