
AboutRecipe by Chef Danielle Duran Zecca
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientClassic Hickory Smoked Ham Steak 8oz.
Recipe by
Ingredients
3 Tablespoons Extra virgin olive oil 1 Small onion, diced 4 cloves Garlic, minced 2 Poblano peppers, chopped 2 cups Potato, chopped 1 cup Peas 8 ounces Tomato sauce 1/2 cup Beef broth 2 teaspoons Salt 1 teaspoon Pepper 1 teaspoon Cumin 1 teaspoon Coriander 8 Corn tortillas, crispy 2 quarts Cabbage (use mandoline to slice to an 1/8 inch) 1 cup Sour cream 1 cup Cotija cheese 1 cup Cilantro (cut into 6 pieces) 2 cups White wine 1 cup Extra virgin olive oil 1/2 cup Sugar 2 cups Carrots (use mandoline to slice to an 1/8 inch) 1 cup Olives 2 cups Celery (use mandoline to slice to an 1/8 inch) 1/2 cup Jalapeño, chopped 2 teaspoons Marjoram
Picadillo
Key Ingredient
Classic Hickory Smoked Ham Steak 8oz.

Cabbage Slaw
Escabeche

Directions
1
Heat a medium skillet over medium heat with 3 tablespoons of extra virgin olive oil. Once heated, add the chopped pork sausage and ham steak
2Add in the diced onion, garlic, poblano peppers and cook until softened and translucent, then add chopped potatoes and peas
3Pour in the tomato sauce and beef broth, add salt, pepper, cumin, and coriander
4Cover and cook for 10 minutes. Let sit on low heat for an additional 20 minutes to let all flavors combine
5Using a mandoline, thinly slice the cabbage to an 1/8 inch
6Next, chop the cilantro making sure to remove all of the stems
7 In a bowl, mix cabbage, sour cream, cotija cheese, and cilantro
8Season with salt and pepper, as needed
9Using a mandoline, thinly slice the carrots and celery and place into a large bowl
10Add the olives, jalapeño and marjoram to the bowl with the vegetables
11Next, combine white vinegar, olive oil, and sugar in a medium pot and heat until boiling
12Once boiling, pour the hot vinegar mixture over vegetables and let it sit out for 2 hours, lightly covered with plastic wrap
13Then, refrigerate the escabeche for at least 12 hours and serve cold
(the escabeche can be refrigerated for 1-2 months)
14To assemble, top tostada with a large spoon of picadillo, enough to cover with an even layer
15Add toppings – a thin layer of cabbage slaw on top of the picadillo and as many spicy escabeche as you would like!
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