From: Chef Jeff Tunks, Ceiba, Washington, DC. Yield: 4 servings. 4 oz. dried guajillo peppers 2 Tbsp. Spanish onions, diced 1 tsp. garlic, minced 1 oz. fresh-squeezed lime juice 1 oz. mirin rice wine ½ oz. chipotle pepper in adobo 1 Tbsp. kosher salt Queso Fundido: 4 oz. grilled skirt steak 5 oz. Oaxacan cheese, grated 1 oz. julienne pickled jalapeno 1 oz. julienne roasted poblano as needed for garnish, cilantro For guajillo sauce: Clip the peppers open with scissors and ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.