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Camarena Camangonada with Ribeye Tacos
DJ Chorizo Funk, 2023 Austin Music Awards Winner, stops by to add a little rhythm to the party as Mando cooks up sumptuous ribeye tacos with the always eye-catching Camarena Camangonada.
Plus, learn how to create the Camarena Camangonada at your next party!
Camarena Camangonada Recipe:
Ingredients:
1.5 oz. Camarena Reposado
1 oz. Mango syrup
.5 oz. Lime juice
.5 cup Frozen mango chunks
Chamoy
Garnish:
Tamarind candy straw, mango, Tajín
Instructions:
Add all ingredients except Chamoy into a blender with 1 cup of ice and process until smooth and creamy. Pour half of the cocktail into the glass, then alternate layers with Chamoy and garnish.
Carne Asada Ribeye Recipe
Ingredients:
Ribeye steaks (1 to 1.5 inches thick)
Olive oil
Salt (preferably kosher or sea salt)
Freshly ground black pepper
Instructions:
Bring steaks to room temperature. Remove the ribeye steaks from the refrigerator about 30-45 minutes before grilling to let them come to room temperature.
1. Season the Steak:
Drizzle a little olive oil on both sides of the steak. Season generously with salt and freshly ground black pepper. You can also press fresh herbs onto the steaks for added sabor.
2. Preheat the Grill:
Grill: Light the wood or charcoal and wait until the coals are covered with a thin layer of ash, for about 20-30 minutes. Spread the coals evenly for direct grilling. Bring the grill up to medium heat.
3. Grill the Steak:
Sear the Steak: Place the ribeye steaks on the hot grill.
For medium-rare, grill the steaks for about 4-5 minutes on each side.
For medium, grill for about 5-6 minutes on each side.
Adjust the time based on your desired level of doneness and the thickness of the steaks.
Check for Doneness: Use a meat thermometer to check the internal temperature. Medium: 140°F (60°C)
Salsa Quemada Recipe
Ingredients:
4 Vine tomatoes
2 Jalapeños or serranos
1 Medium onion
2 Garlic cloves, chopped
1⁄3 Cup of water
Salt, to taste
1⁄4 Bunch cilantro, just the leaves
Instructions:
Roast the tomatoes, jalapeños and onion on the grill for about 10 minutes until the entire skin of each is charred and the vegetables are soft.
Remove them from the fire and allow them to cool for about 3 minutes.
Cut each tomato in half.
Cut the ends off the jalapeños and cut each in half.
Cut onions into 4 pieces.
Place tomatoes, jalapeños, onion and garlic in the blender (or molcajete if you have one). Add 1⁄3 cup of water. Press the chop button for about 10 seconds (or longer, depending on your preference). Add salt, to taste, and chopped cilantro. Serve with carne asada.
Backyard Cocinero Episode 3
This isn’t your average Paloma, and this certainly isn’t your average fajita. Watch as Mando Rayo and community activist Celso Baez III chat about the unique role food plays in Hispanic communities in Texas and beyond.
Backyard Cocinero Episode 1
Join Mando Rayo and James Beard Award Nominee Mariela Camacho as they apply a modern twist to a few classics — while discussing comadres, cookouts and the best kind of tortillas!