The continuing exploration of Thunder Heart Bison has led me to Carne Asada. After meeting with Chef Martinez at Fonda San Miguel, I feel like I have a reasonably sound foundation of techniques that should get me in the ballpark: top quality cut of meat that is spiral cut, seasoned appropriately and don’t skimp on your sides.
My focus was on the seasoning. After reading more about Recado (a regional spice blend of roasted and dried chilies), I decided on my mix: Chipotle and Ancho chili peppers, Annatto, Clove and Cumin. I pulverized the peppers in a coffee grinder (the next pot I brew should be interesting).
Spiral cutting the bison tenderloin was tricky. Starting with the tenderloin on a cutting board, I sliced down one side, stopping before I went all the way to the board. Then, laying that section down and angling my knife parallel with the cutting board, continued cutting, unrolling as I went along (see thumbnail below).
The plating started with some homemade mashed black beans with plenty of Cumin and Chili Powder. In lieu of an Enchilada, I opted for a chunky Tomato, Avocado and Red Onion salad, dressed with a simple Red Wine Vinaigrette. I thought it would be a nice counter balance to the smoky heat of the meat.
A second salad of roasted Anaheim and Poblano peppers with Caramelized Onions was piled on top. I like a little crunch somewhere on the plate, so as a coup de grace I fried up some fresh corn tortillas and stabbed one in the top.
MMM, still thinking about it. I liked the smokey heat and spice of the tenderloin rub, tempered with the avocado and tomato, so much. Another perfect dinner and I was happy to be in on it! Can’t wait to see what’s next in the bison dinner series.