Just realized how long ago I had been went to this restaurant. I don't remember when was my last time I ever eaten some very good meals at Tejas in Minneapolis, MN. It was pretty expensive meal but best date with a woman who became my wife before this recipe was printed at local news website. Very nice place to eat in Tex-Mex settings. I got this from Recipelink.com where there are many copycat recipes but this recipe is not that copycat.
Chipotle Barbecued Buffalo Tostada w/Red Onion Marmalade & Cilantro Cream
For the Barbecue:
4 oz. Chipotle chile
1/3 c. Brown sugar
2 T Molasses
2 Garlic cloves
1 Small onion
3 Roma tomatoes
2 lbs. Buffalo chuck roast, ½ inch diced
1 T Corn oil
3 c. Barbecue sauce
3 oz. Chipotle reduction
Red Onion Marmalade:
1 lb. Red onion, sliced thin
zest of 1 orange
1/3 c. Red wine vinegar
1/3 c. Raspberry vinegar
2/3 c. White sugar
1 Jalapeño, diced
Cilantro Sour Cream:
½ c. Fresh cilantro, chopped
1 c. Sour cream
6 Spinach leaves
Juice of ½ lime
Salt to taste
Puree first six ingredients in the bowl of a food processor fitted with a
steel blade. Place in a saucepan with the corn oil and cook over medium
heat to a thick paste 30-45 minutes.
Sear the buffalo in a large pan on medium high heat until all moisture is
gone. Add barbecue sauce and chipotle reduction and simmer until tender.
If sauce gets too thick before meat is tender, add a little water and
continue cooking until tender. Baste so the meat is thoroughly coated with
While buffalo is cooking, place vinegar and sugar in a saucepan and bring to
a boil. Add onion and zest. Cook until almost dry (1/2 hour) stirring
occasionally. Fold in jalapenos and let cool.
Chef: James Foley, Tejas
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