Hello everyone! Welcome to kahunasfoodandwine.com, the galaxies most popular food and wine chill, I’m your host Patrick. And we are doing a Mexican sort of—oh I’m under the spotlight, look at that light dark Mexican, I think its called the Torta thing, I don’t know what Rick Bayless made them. His shows in Mexico doing some stuff so I made something similar to what he did and of course he didn’t have it until now—

So anyway, what we are going to do is we’re going to cook up a little Skirt Steak, season it and then make an avocado mayonnaise spread and that’s about it, I think so. See, I’m going to use my smoked salt and then I’m going to add the ancho chili powder—let’s rub that in. And our chipotle and now I’m going to sprinkle it with some adobo and rub that in. And I’m also going to sprinkle this with a little Worcester sauce, not much because I don’t want to dominate it with that flavor.

Now, I’m going to make the avocado mayonnaise dressing, so I’m going to put in our mayonnaise—and so I’m going to add a little of the adobo and I’m going to scoop out some avocado bit in there. Next, we’re going to add in cilantro, a half of jalapeño and lemon and salt and some pepper. A little scrape down and there’s our mayonnaise. So, I’m going to sauté some onion up. So we could put some onion on. And I’m going to soak this, okay add a salt. If you want some lime, chase it with some tequila.

All right, so we’re going to make the bean slurry or paster, refried—it's not a refried bean I guess but it’s like a bean dressing almost. So, I’m going to add a half of can of chicken stock and then I’m going to add in the black beans and apparently the lid. And I’m going to add in some of the onion that I cooked earlier and I’m going to throw in three cloves of garlic and a little chili pepper and I’m going to get this up to a really high heat fast with a lid on top of it. And I’m going to sprinkle in some of the adobo powder and a little oregano.

All right so I put the bean and garlic mixture with the onion and I brought the salt in from the top and to here I know there’s some, you know, rule thing or something with hot liquid in a blender or something it explodes. You may see fireworks here and you see I gave this a nice little piece and what I’m going to do is I’m going to cook this down just a little bit longer. And I took the olive oil nice and hot in pan and I’m going to lay our meat in and this is a really thin piece of meat. So, it’s not going to take long at all to cook out, just a couple of minutes on each side and we’re going to slice it and I put it and the smokiness from the ancho and the chipotle just really coming out now. It smells great and again this is going to be about another minute.

So, I took the meat out, let it rest for a few minutes and I’m just going to slice it in a real 10 pieces and definitely cook it a little more than I normally would but, you know, I got—order, I have to got to do this nice.

Hello everyone, we interrupt this program to bring you breaking news. The breaking news would be that the dumb animals staying in front of you actually shut the camera off while he was assembling these sandwiches. So, what you see is the beans spread on the bottom. Then the meat would have gone on. Then the avocado mayonnaise would have went on the top one close it off and then done it the frying pan, you know, nothing like wasting 10 minutes doing a whole food episode and then chatting the camera at the most critical time but that’s what the sky does. So yeah, I got a kid snort and sought on the thing, it worked, so it happens. Anyway, that is the story of the missing footage.

Okay, I finished this up. You kind of do a little chard stuff. I chard a little grilled up in the pan. A little butter in the bottom and just put that on the weight on it. All right so that’s a little done, let’s give it a try.