Best El Fenixs Crepe Faustina Recipes

El Jefe image

Provided by Food Network

Time 12h

Yield 12 to 15 servings

Number Of Ingredients 17

1/4 cup sea salt
1/4 cup freshly ground black pepper
One 5- to 7-pound brisket flat (use Choice or a higher grade)
One 2-pound block fast-melting white American cheese, such as Land O Lakes Extra Melt, cut into 1/2-inch cubes
Three 10-ounce cans diced tomatoes and green chiles
2 cups whole milk
2 white onions, julienne-cut
2 green peppers, julienne-cut
2 red peppers, julienne-cut
1/4 cup canola oil
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
1/2 tablespoon granulated garlic
12 to 15 buns, such as challah or jalapeno-Cheddar buns
Your favorite BBQ sauce, warmed, for serving
Pickled jalapenos, for serving
Corn chips, such as Fritos, for serving, optional

Steps:

For the brisket: Preheat a smoker for smoking at 275 degrees F. (Don't beat yourself up trying to maintain the exact temperature. Stay within 25 degrees of your target, and you should be good.)
Mix together the salt and pepper in a bowl, then rub it all over the brisket. Smoke brisket until it reaches 165 degrees F, about 8 hours. Wrap with foil and continue to smoke until internal temperature reaches 203 degrees F and the thermometer slides in and out of the brisket like it was butter, about 2 hours more.
Let rest for at least 1 hour.
Chop the brisket.
For the queso: Set up a double boiler. Add the cheese, diced tomatoes and chiles and milk to the upper pan of the double boiler. Cook over medium-high heat, stirring continuously, until cheese is fully melted.
For the veggies: Mix the onions and peppers in a bowl. Toss with oil, pepper, salt and granulated garlic. Cook veggies in a saute pan, stirring continuously, over medium-high heat until veggies are translucent.
For the sandwiches: Toast buns. Add BBQ sauce to each half. Add nice handfuls of the chopped brisket to bottom buns. Add a little more of the BBQ sauce on top of the meat. Add queso, veggies and jalapenos to your desired heat. Add corn chips for a crunchy treat, if desired. Top with top buns.

The El Scorcho image

Provided by Food Network

Categories main-dish

Time P1DT50m

Yield 10 slices; 3 to 4 servings

Number Of Ingredients 14

6 ounces grilled chicken strips
5 ounces hot sauce (recommended: Cholula)
2 ounces spicy pork chorizo
2 ounces mild beef chorizo
4 ounces baby red potatoes
Olive oil, for sauteing
Sea salt and black pepper
2 ounces poblano chiles
2 ounces Anaheim chiles
2 ounces Serrano chiles
1 (17-ounce) pizza dough ball
3 ounces caramelized shallots
8 ounces shredded provolone
10 dried arbol chiles

Steps:

Preparation for Toppings:
Marinate the grilled chicken in the hot sauce for at least 24 hours refrigerated. Saute both types of chorizo until fully cooked through, then be sure to blot all excess oil from the chorizo. Cut the red potatoes into small pieces, and saute in olive oil. Season with sea salt and black pepper.
Slice all the fresh chiles into small rings or slivers. Remove the seeds and veins from the chiles if you want to keep the heat down.
Preparation for Dough:
Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
Hand toss or stretch the dough and place on a 14-inch pizza screen or pan. Place the marinated chicken on the crust, followed by the caramelized shallots, cheese, chorizo, potatoes, and fresh chiles. Transfer the pizza to the hot stone and bake for 10 minutes or until crust is golden brown and cheese is slightly browned.
To Finish:
Drizzle hot sauce over the baked pizza. Place dried arbol chiles on the pizza, 1 for each slice. Cut into 10 slices and serve.