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red chili sauce white Cheddar egg vegetable oil flour Red Chili Puree salt chicken broth red chiles clove garlic salt oregano water
Viewed: 3 - Published at: 6 years agoIngredients
- 1 (10 to 12-ounce) New York steak, prepared medium-rare
- Dixon red chili sauce, recipe follows
- White cheddar, fine quality, grated, to taste
- 1 egg, fried, sunny side up
- 3 ounces canola or other vegetable oil
- 4 tablespoons flour
- 1 cup red chili puree, recipe follows
- 1/2 teaspoon salt
- 1 cup chicken broth
- 12 dried New Mexican red chiles, lightly oven roasted, stems broken off, and seeds shaken out or 1/2 cup pure New Mexican red chile powder (medium to mild; Medium Dixon is best)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dry Mexican leaf oregano
- 1/2 cup hot water
Method
- Top steak with a ladle of Dixon red chili sauce.
- Sprinkle with shredded cheddar cheese and top with fried egg.
- The heat from the sizzling steak, warm chili sauce and egg will melt the cheese.
- Heat oil in saute pan.
- Stir in the flour and cook to a golden brown.
- Add the red chili puree and salt, and cook another 30 seconds, stirring constantly.
- Add the broth little by little, whisking it smooth.
- Add enough broth to make a medium-thin red sauce.
- Place all ingredients in a blender and zap into a smooth puree.
- Be sure to blend long enough to completely puree the garlic.
- The mixture should be loose enough to pour.
- If necessary, add a bit more water.
