Mexican Roast

6 servings

240 minutes

Mexican roast is a true gastronomic fiesta that embodies the passion and fiery energy of Mexican cuisine. This recipe originates from Latin American grilling traditions where meat is marinated in a rich blend of aromatic spices, citrus juices, and spicy sauces. The main role is played by salsa sauce filled with smoky chipotle notes, the freshness of lime, and the warmth of coriander. The meat soaked in this explosive palette of flavors gains richness and tenderness before being sealed by the grill's heat to achieve perfect texture. The dish is served with avocado and cilantro, creating a balance between spiciness and freshness. Mexican roast is not just food; it's an emotion, a celebration of flavor, and an opportunity to immerse oneself in the atmosphere of a sunny Mexican feast.

Energy value per serving

• Calories: 519.4
• Proteins: 34.5g
• Fats: 35.4g
• Carbohydrates: 15.1g

Ingredients

• Dried chili peppers: 6 pc
• Chipotle pepper: 2 pc
• Orange juice: 0.8 glass
• Lime juice: 2 tbsp
• Olive oil: 2 tbsp
• Soy sauce: 2 tbsp
• Fish sauce: 2 tbsp
• Garlic: 6 clove
• Fresh cilantro (coriander): 1 bunch
• Caraway seeds: 1 tbsp
• Coriander seeds: 1 tsp
• Brown sugar: 2 tbsp
• Salt: to taste
• Pashina: 1 kg

Cooking steps

1. Place the chili peppers in the microwave and cook until a spicy aroma appears, about 10-20 seconds. Put the peppers, orange and lime juice, olive oil, soy sauce, fish sauce, garlic, coriander, cumin seeds and coriander seeds, and sugar into a blender bowl and blend until smooth. Add salt. The salsa sauce is ready. Pour half of the sauce into a large bowl and half into a container with a lid and refrigerate.

   Required ingredients:

   • Dried chili peppers: 6 pieces
   • Chipotle pepper: 2 pieces
   • Orange juice: 0.8 glass
   • Lime juice: 2 tablespoons
   • Olive oil: 2 tablespoons
   • Soy sauce: 2 tablespoons
   • Fish sauce: 2 tablespoons
   • Garlic: 6 cloves
   • Fresh cilantro (coriander): 1 bunch
   • Caraway seeds: 1 tablespoon
   • Coriander seeds: 1 teaspoon
   • Brown sugar: 2 tablespoons
   • Salt:  to taste

2. Add 2 tablespoons of salt to the sauce in the bowl. The sauce should be slightly salty. Dip the steak in the sauce. Then place the meat in a bag with seams. Do the same with the remaining meat. Let the meat marinate for 3 hours (overnight is also fine).

   Required ingredients:

   • Salt:  to taste
   • Pashina: 1 kg

3. Take the sauce out of the fridge in advance to warm it to room temperature. Preheat the grill.

4. Take the steaks out of the package, remove excess sauce, and place them on the grill. Cook, turning regularly. When the meat is cooked to the desired level, remove it from the heat and let it 'rest' for 5 minutes. Slice thinly and serve with sauce. You can garnish with lime, avocado, and a sprig of coriander. Enjoy your meal!

   Required ingredients:

   • Pashina: 1 kg
   • Lime juice: 2 tablespoons
   • Fresh cilantro (coriander): 1 bunch