Matador Norteño Recipes

MATADOR NORTEñO

Steps:

• Muddle cilantro in a cocktail shaker. Add remaining ingredients.
• Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve.

MATADOR TRIANGLES

Steps:

• Spray an 8 by 8-inch baking pan with nonstick cooking spray.
• In a heavy saucepan over medium heat combine the milk with the orange zest. Bring to a simmer and allow to sit for a few minutes to incorporate the flavors.
• In a large bowl mix together 2/3 cup sugar, 1/3 cup flour, cornstarch, pumpkin pie spice, vanilla, 2 whole eggs and 1 yolk, (reserve the egg white for breading). Temper the egg mixture by slowly whisking in about 1 cup of the hot milk. While whisking slowly pour the egg mixture into the pan with the remaining milk. Put the saucepan over medium-low heat and bring to a boil, stirring constantly. When the custard is very thick, about 10 minutes, pour it into the prepared baking pan. Cool in refrigerator for about 3 hours until firm.
• Remove custard from pan by inverting the baking pan onto a cutting board. Cut the custard into 4 equal squares. Cut each square diagonally to make 4 triangles per square.
• Heat the canola oil in a high sided skillet over medium heat to 350 degrees F.
• Beat the egg white with 2 tablespoons water in a shallow pie plate. In another pie plate mix together the remaining 1/2 cup of flour, 1/4 cup cornmeal and remaining 2 tablespoons sugar. Dip each triangle into the egg white then into the flour mixture and fry in hot oil until golden brown all over, about 1 minute. Drain on a paper lined sheet pan. Transfer to a serving dish and serve with the strawberry sauce.
• Strawberry Sauce:
• In a blender puree the strawberries with the sugar until smooth. Pour into a small serving bowl.

NORTEñO MARGARITA

Steps:

• Put some salt on a flat dish. Moisten the rim of the margarita glass with the lime wedge and dip it in to the salt.
• Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup and green chile juice to the shaker and shake vigorously for 3 seconds. Pour into the salted glass and garnish with the lime wedge.

MATADOR

Steps:

• Add all the ingredients to an ice-filled shaker.
• Shake vigorously.
• Strain into a highball filled with ice.
• Garnish with a lime wedge.

PICO DE GALLO NORTEñO

Steps:

• With a large sharp knife, chop chiles very fine and reserve. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place all fresh ingredients except chiles in a large bowl. If tomatoes are very dry and juiceless, gradually add up to ½ cup cold water to give a light salsa consistency. Stir to mix ingredients. Add chiles a little at a time, tasting, until it is as hot as you like. Add 1 teaspoon (or to taste) crumbled oregano. Squeeze lime juice into the salsa; gradually add salt to taste. Use at once.

MATADOR TACO SALAD

Steps:

• For the dressing; combine all ingredients in a blender or processor until smooth; set aside.
• For the ground beef mixture, brown the gound beef, then add in the taco seasoning mix, then add in the cumin and chili powder to taste, season with salt and pepper, cook and stir for about 5 minutes, or until the flavors blend together, adjusting spices to taste; cool to room temperature.
• To make the salad; toss the lettuce with the cooled ground beef, grated cheddar cheese, tomatoes, tortilla chips and olives; toss to combine, then add in the dressing (add in as much dressing as you like) toss again.
• Garnish with more taco chips.
• Serve immediately.