The Chefs: Louis Adan shares Carne Asada recipe

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The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.)

This month’s chef is … Louis Roaddog Adan. Here’s his story and recipe for Carne Asada stuffed Pablano peppers with Mexican fried corn.

With my main occupation being in the food industry for nearly 30 years, I’ve been in out and behind the scenes of hundreds of restaurants. I’ve made friends with cooks and chefs from the mom and pop joints to franchises to country clubs to local celebrities’ restaurants. Along the way I’ve picked up recipes and cooking tips and filed them away in my cerebral card catalog. I love the kitchen and all the spices and fresh ingredients. And I love the freedom to be creative and try different flavors. Having a Cuban and Cajun background doesn’t hurt either.

Carne Asada stuffed Poblano peppers with Mexican fried corn

Ingredients
Approx 2 lbs. flank steak or skirt steak (if you cannot find this cut in your local store you can get by with a thin sliced steak)
4 poblano peppers
2 ears of corn – kernels shaved ( you can substitute canned corn – drained)
1 can of black beans – drained
1 – 24 oz bottle of Mojo Criollo marinade (Cuban marinade made with garlic, olive oil, citrus flavors. This really breaks down the harder tissues of the meat and gets those incredible flavors inside)
2 cups of hot jalapeno and habanero jack cheese (or your favorite Mexican blend of cheese)
1 small onion – chopped
1 lime or lime juice
1 bunch of fresh cilantro (chopped)
1 clove of garlic (chopped) – optional in the marinade
1 jalapeno pepper (chopped) – optional if you like more heat
1 or 2 chipotle peppers with adobo sauce – diced
1 tsp. ground cumin
Olive Oil

Preparation
Place the steak in a large baking dish so the steak can lay flat. Pour in enough marinade to come halfway up the steak. Blend in 2/3 of the chopped cilantro and garlic (optional). Flip the steak a few times to coat it well. Cover and refrigerate for a minimum of 4 hrs – flipping the steak over half way thru the marinade time.

Remove the stem of each poblano pepper and cut out a wedge from the stem to the tip of the pepper. This is where you will add the stuffing ingredients. Do not discard the wedged sections you removed. You can dice these up and add to the corn mixture later.

You can lightly char the peppers on the grill or in a broiler if you wish to add another level of flavor.

Remove the steak from the marinade and rub off any residual cilantro, but do not rub off the marinade. On the grill at a high direct heat, sear the steak for just a few minutes on both sides. You are going for a rare steak at 120 – 125 degrees. Remove steak from heat and let it rest for a few minutes before slicing thinly against the grain. Then cut those strips into small bite size pieces to fit into the poblanos.

Now to stuff the poblanos. Into the wedged opening on each pepper, scoop in a mixture of black beans and steak pieces. Be sure to fill these bad boys up. You can place these in a pan coating sprayed baking dish ( I prefer a cast iron fajita skillet). Then top these with the cheese blend and a couple of sliced jalapeno if you like. Baked these in a preheated oven at 375 degrees for 20 -25 minutes until the cheese melts and the peppers brown a little on top.

While the peppers are in the oven lets knock out the Mexican corn. Pour some olive oil into a skillet – medium high heat. Once the oil gets to shimmying toss in the diced onions, diced poblano pieces, corn, chipotle peppers with a little adobo sauce for the hint of smoky flavoring, optional diced jalapeno for a little more heat, the cumin and leftover cilantro. Stir that around until the flavors blend and corn starts to brown a little bit.

I like to plate this on a cast iron fajita skillet with pepper in the center and corn on either side. Squeeze a bit of lime juice on top and pop open your favorite beer. It’s time to enjoy your meal.

When I’m not in the kitchen you can find me picking thru old barns, refinishing antiques and organizing our next pop up antique market. Be sure to check out our Gypsy Junkers Country Pasture Sale every March and October in a rolling, countryside pasture in Newnan, Ga. 70+ vendors showcasing antiques, rustic finds, farmhouse decor, local artists and locally grown vegetables and plants.

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