Chipotle Skirt Steak Mollete

Chipotle Skirt Steak Mollete Recipe

1. Preheat the oven to 350°F. Toast the slices of Euro-Bake Rustic Ciabatta Loaf for 2-3 minutes.
2. Spread on the pinto beans, followed by the grilled chipotle skirt steak. Place into the oven for 2-3 minutes.
3. Top with the pico de gallo, cotija cheese, cilantro, and cumin lime crema. Serve hot.

Chipotle Sauce Recipe

1. Place all the ingredients into the blender and puree until smooth.

Chipotle Skirt Steak Recipe

1. Season the skirt steak with salt, pepper, and chipotle sauce. Allow to marinate for 2 - 3 hours before grilling.
2. After grilling to about medium-rare, allow the steak to rest for 5-10 minutes. Cut the steak into thin slices or dice. Toss with more chipotle sauce.

Mexican Style Pinto Beans Recipe

1. In a stockpot, sweat the onions and peppers until translucent. Add the garlic, spices, and tomato paste and continue to cook for 2 - 3 minutes.
2. Deglaze with white wine. Reduce and cook out the alcohol. Add the remaining ingredients and the pinto beans.
   
3. Cover with the chicken stock and water, the liquid should surpass the beans by 2 inch.
4. Bring to a gentle simmer, cover with a lid and cook until the beans are soft and tender.
5. Once the beans are tender remove about one cup and mash them, return to the pot. Bring up to a boil to allow the beans to thicken further and adjust the seasoning.
   Chef’s Tip: The beans will thicken further once fully cooled and the flavor will intensify on day two.

Cumin Lime Crema Recipe

1. In a small mixing bowl, combine all ingredients together. Mix thoroughly and refrigerate until ready to use.