INGREDIENTS:Maya Vinaigrette:
4 dried chiles de arbol, toasted, rehydrated, stemmed and seeded
1 tomato core (reserve remaining tomato for guacamole)
1 ½ tsp. sherry vinegar
½ tsp. honey
1 pint canola oil
1 oz. chopped cilantro
as needed, salt and black pepper
Black Bean Purée:
1 lb., 4 oz. sliced onion
as needed, olive oil
2 lbs., 8 oz. cooked black beans
1 pint crema fresca or sour cream
as needed, salt
Guacamole:
6 avocados, halved, pitted and peeled
9 oz. diced tomatoes
5 oz. diced white onion
1/3 cup lemon juice
2 oz. chopped cilantro
3 serrano chiles, finely chopped
as needed, salt and black pepper
Piramide:
24 portions beef plate, outside skirt (121C), about 8 oz. each
as needed, salt and black pepper
24 grilled white onion slices
24 grilled tomato slices
6 cups fried tortilla strips (recipe follows)
2 cups cilantro oil (recipe follows) DIRECTIONS:For Maya Vinaigrette: In blender combine chiles, tomato, vinegar and honey. With motor running, slowly add oil; process until blended. Blend in cilantro. Season to taste with salt and pepper. Cover and refrigerate. Yields about 2 cups.
For Black Bean Purée: In sauté pan, sauté onion in oil over medium heat until soft. In food processor, combine cooked onion, beans and crema fresca; process 30 seconds or until smooth. Season to taste with salt. Yields about 6 cups.
For Guacamole: In bowl, combine all ingredients except salt and pepper; mash together to desired texture. Season with salt and pepper. Yields about 6 cups.
For each serving to order: Season 1 steak with salt and pepper. Grill to medium rare-medium; carve into thin slices. Spoon ¼ cup black bean purée in center of large plate; top with 1 onion slice and 1 tomato slice. Arrange sliced steak in crisscross pattern over tomato. Top with ¼ cup guacamole; garnish with ¼ cup fried tortilla strips. Using about 4 tsp. each of Maya vinaigrette and cilantro oil, drizzle alternating spoonfuls around perimeter of plate.
For Fried Tortilla Strips: Cut 3 corn tortillas into 1/8 inch strips. Deep-fry in hot (375°F) oil until golden brown. Remove and drain. Season to taste with salt and pepper. Yields about 6 cups.
For Cilantro Oil: In blender, combine 1 pint olive oil and 2/3 bunch cilantro; purée. Cover and refrigerate. Yields about 2 cups. SERVINGS:24 servings From:Chef Richard Sandoval, Maya (San Francisco, New York City and Denver) PHOTO CREDIT:Photo Credit: AMERICA’S BEEF PRODUCERS