Labor Day Weekend

At Yoli, we believe that you can be transported with a bite of food. We aim for you to share food with friends and family. We hope you relieve memories and create new ones.

Carne Asada en mi casa…

Over the weekend, friends and family gather to talk about their week and gossip over a carne asada. When you get to one of these, there is always music, such as banda and it is a very casual event. Typically, people are gathered sitting around in beach chairs in the backyard. Traditionally, the men do the grilling, calling themselves parrilleros, and women sit in a circle drinking micheladas, sipping chilled tequila, or bacanora…children? Oh yeah - they’ll be running wild if they are not in bed. The whole thing is low key and relaxed. Grilling is typically done over mesquite wood charcoal (but don’t fret - gas works just as well). Salsas and guacamole are always readily available.

For the chicharron:

Bring ribeye to room temperature and cut into 1” squares. Season with salt and pepper. In a deep skillet or cast-iron pan, heat the pork fat to 360*F and carefully add the ribeye squares. Cook 12-14 minutes - turning them halfway through until they look crispy. Remove and let cool for 2 minutes.

For the guacamole:

Finely chop garlic or grate using a zester. Place garlic in a glass bowl and add juice from half a lime. Let this sit while you prepare the rest. Quarter the tomatoes, remove the core and seeds, then chop. Remove tops from the serrano pepper and discard, cut in half, remove seeds for less spice, then dice the pepper. Next, chop onion and cilantro. Mix tomatoes, serrano, onion and cilantro in a bowl with reserved garlic and lime juice. Add 1/2 teaspoon of Tabasco®. In a separate bowl, add avocados and smash with the back of a fork. Finally, add vegetable mix to the smashed avocados and gently stir to combine.

Place prepared guacamole in a serving bowl and top with ribeye chicharrón. Serve with chips or warmed tortillas.

Note on steaks: We recommend a combination of cuts. You want something fatty and something leaner, when they are chopped together it is pure magic. We like the combination of Delmonico, ribeye, and skirt steak.

30 minutes before grilling, bring the steaks to room temperature. 10 minutes before grilling, generously season with salt and pepper.

Bring the grill to high heat and grill steaks for 5 minutes per side or until cooked medium to medium well. Remove from grill and let rest for 5-10 minutes.

Chop steaks into bite-size pieces and mix well. Heat the flour tortillas on a comal, grill, or in a hot pan until browned in some spots.

For the salsa:

Place tomatoes in a pot of boiling water for one minute. Remove and let cool. Remove tomato peels, quarter, remove cores and seeds. Place in a blender with chiltepin peppers and garlic. Blend on low until smooth. Pour blended tomatoes and oregano into a saucepan. Bring to a gentle simmer for 10 minutes or until deep red in color. Add sea salt to taste and white vinegar. Let cool completely before using.

Serve with Taco Stand, chiltepin salsa, cabbage, and grilled onions. As a side, serve chopped cucumbers and radishes with a squeeze of lime juice and salt.

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Limonada Club Campestre