Mexican Beef Nuggets with Jalapeño Jam and Corn Purée

Gabe Garcia Recipe By
5
(1)
  • Cooking and Prep: 10 h
  • Serves: 10
  • Contains:

Serves 10 – 15

Ingredients (24)

Mexican Beef Nuggets

Fresh Corn Puree

Jalapeno Jam

Sommelier Suggests

Start Cooking

Prepare the Beef Nuggets

  1. Salt and pepper the meat and brown in a large pot or Dutch oven over medium-high heat. Once brown, remove and sauté the onions and garlic for a few minutes, making sure to add oil if needed.

  2. Add the ancho and guajillo pastes along with the ground cumin and coriander to the pot and cook for one minute, stirring constantly.  Deglaze with the beer, add the meat, orange zest, oregano, salt, and pepper to the pot.  Add water until the liquid level covers the meat. 

  3. Bring the pot to a boil then cover and place in an oven heated to 350 degrees Fahrenheit for around three hours.  Check that the meat shreds easily. 

  4. While still warm, remove the meat pieces from the braise and shred into a nine- by 13-inch baking pan.  Strain the liquid and add agar: use approximately three-fourths teaspoon per cup of liquid for agar powder or three-fourths tablespoon per cup of liquid for agar flakes.  Bring to a boil. Add enough liquid to the shredded meat to almost cover the meat. 

  5. Place the pan in the fridge overnight to set.  The next day, remove the set shredded meat from the pan and cut into two-inch cubes. 

  6. Coat the cubes in flour, egg, and panko.  Freeze and save for later or fry in 350-degree oil until browned and crispy.  If using frozen nuggets, defrost before frying.

Prepare the Corn Puree

Makes about 2 cups

  1. Break the corn in two and cook in a medium-sized pot with the almond milk and salt until the corn kernels are soft, about 15 minutes.

  2. Remove the corn from the pot, reserving the cooking liquid, and remove the kernels.

  3. Using a blender or stick blender, puree the kernels with most of the cooking liquid until a nice puree has formed. Add more of the cooking liquid to the puree if it is too thick. Season with salt and serve.

Prepare the Jalapeno Jam

Makes about 1 cup

  1. Small dice the jalapenos; you should have about two cups, discarding the seeds and white parts. Mix with the kosher salt and sugar, place in a container and refrigerate overnight.

  2. The next day, place in a small pot and cook along with the simple syrup over medium heat until it thickens and the liquid reduces. Cool and enjoy.

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  • Nechama

    amazing appetizer for Yom Tov

    I saw this video two nights before Shavuos and just had to try it. It's really very simple to prepare-- I made the pulled beef before Yom Tov and let it set in the fridge. I breaded and fried it fresh before the meal on the first day, which was as easy as frying shnitzel! It basically uses staple ingredients, and since I was making it at the last minute I just used whatever I had. For the meat: I used a small kolichel and added some chicken bones to the braise to help it gel up instead of using agar. It worked very well. (I think it would probably work with any pulled beef recipe as long as it gels up.) For the braising liquid: I didn't have the fancy chili pastes, so instead I diced up a jalapeno to add while sauteing the onions and garlic, and added a couple of squirts of ketchup. I also don't love to use citrus zest because of scales, so I added a large splash of orange juice instead. It came out so flavorful and delicious that I would use this recipe on a roast! For serving, I warmed a can of cream corn instead of the corn puree :) The jalapeno jam was extremely simple to prepare. I highly recommend serving it with both the corn and jalapeno, as they really rounded off the flavor and the plating nicely. This one is a definite keeper!! Love how he took an expensive dish (usually made with beef cheeks) and brought us an affordable version!!
    Posted by gingy |May 30, 2020
    1
  • Tiferet Greenberg

    ancho question

    where can I find ancho and guajillo I couldnt find it any subs?
    Posted by Tiferetasd |May 21, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi! For the show, they actually made the two pastes from scratch. It’s made by rehydrating the dry chilies in warm water. Remove the seeds and stems, then purée with some of the water used to rehydrate the chills. You can usually get the fried chilies at most local supermarkets or order online.
    Posted by raquel_kosher|June 1, 2020
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Nechama

    amazing appetizer for Yom Tov

    I saw this video two nights before Shavuos and just had to try it. It's really very simple to prepare-- I made the pulled beef before Yom Tov and let it set in the fridge. I breaded and fried it fresh before the meal on the first day, which was as easy as frying shnitzel! It basically uses staple ingredients, and since I was making it at the last minute I just used whatever I had. For the meat: I used a small kolichel and added some chicken bones to the braise to help it gel up instead of using agar. It worked very well. (I think it would probably work with any pulled beef recipe as long as it gels up.) For the braising liquid: I didn't have the fancy chili pastes, so instead I diced up a jalapeno to add while sauteing the onions and garlic, and added a couple of squirts of ketchup. I also don't love to use citrus zest because of scales, so I added a large splash of orange juice instead. It came out so flavorful and delicious that I would use this recipe on a roast! For serving, I warmed a can of cream corn instead of the corn puree :) The jalapeno jam was extremely simple to prepare. I highly recommend serving it with both the corn and jalapeno, as they really rounded off the flavor and the plating nicely. This one is a definite keeper!! Love how he took an expensive dish (usually made with beef cheeks) and brought us an affordable version!!
    Posted by gingy |May 30, 2020
    1
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Tiferet Greenberg

    ancho question

    where can I find ancho and guajillo I couldnt find it any subs?
    Posted by Tiferetasd |May 21, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi! For the show, they actually made the two pastes from scratch. It’s made by rehydrating the dry chilies in warm water. Remove the seeds and stems, then purée with some of the water used to rehydrate the chills. You can usually get the fried chilies at most local supermarkets or order online.
    Posted by raquel_kosher|June 1, 2020
    0

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