Qdoba Steak Marinade Recipes

QDOBA STEAK MARINADE RECIPE

Steps:

• Add all of the ingredients except for the steak in a food processor or blender. Blend well. If you do not have a blender, mince all of the ingredients and combine them in a bowl.
• Place the steak into a sealable plastic bag and pour the marinade over the steak. Seal the bag and refrigerate for several hours to allow the steak to marinate.
• Remove the steak from the marinade. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place the steak onto the grill and cook until it has reached your desired doneness (medium-rare preferred).
• Remove the steak from the grill and let it rest for a few minutes. Slice the steak against the grain into thin strips.

COPYCAT QDOBA SHREDDED BEEF

Steps:

• Part 1:.
• Place all ingredients from part 1 into a stockpot that has a lid and bring to a boil.
• Reduce heat to medium-low and simmer with the lid on for 1 1/2 to 2 hours, or until the meat is nice and tender.
• When tender, remove the meat to a cutting board and shred the meat with either your fingers or 2 forks. DO NOT THROW AWAY COOKING WATER.
• Part 2:.
• Heat the oil in a large pan and saute the garlic.
• Add the shredded beef and 1 cup of strained cooking broth (can stretch with water if needed).
• Heat to a simmer and add the cumin, brown sugar, tomato sauce and heat through.
• Add pepper sauce and salt and pepper to taste.
• Serve as filling for burritos or tacos, with your favorite additions.

THE BEST QDOBA QUESO RECIPE

Steps:

• Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
• Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
• If using the stove, cook on low for about an hour, stirring occasionally.
• After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

CARNE ADOBADA (CHILE-MARINATED STEAK)

Steps:

• Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
• Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
• In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
• In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
• Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.