CINCO DIABLO

Cinco Diablo image

Provided by Food Network

Time P1DT2h5m

Yield 6 servings

Number Of Ingredients 33

Ingredients

1 cup thinly sliced serrano chiles
1/3 cup tequila
1/4 cup sugar
2 teaspoons salt
1 lime, juiced
Vegetable oil, for frying and greasing
8 Fresno chiles, halved lengthwise, stems and seeds removed
1 red bell pepper, halved lengthwise, stems and seeds removed
1/2 cup extra-virgin olive oil
Salt and pepper
1/4 cup chopped fresh basil (roughly 6 leaves)
2 tablespoons grated Parmesan
6 jalapenos, halved lengthwise, stems and seeds removed
1 tablespoon olive oil
Salt and pepper
2 cups heavy cream
1 cup mayonnaise
1 tablespoon granulated garlic
1 tablespoon granulated onion
6 thick slices bacon, cooked to not yet crispy
1/2 cup chipotle in adobo sauce
3 large poblano chiles, halved lengthwise, stems and seeds removed
1 tablespoon olive oil
Salt and pepper
12 ounces light beer
2 cups all-purpose flour
1 1/2 pounds 80/20 ground beef
Salt and pepper
6 brioche buns, cut into squares
1/2 cup (1 stick) butter, melted
1/2 head iceberg lettuce, thinly sliced
1 1/2 avocados, thinly sliced
1 bunch fresh cilantro

Steps:

For the pickled serranos: Combine the serranos, tequila, sugar, salt and lime juice in a bowl until the dry ingredients dissolve. Chill for 24 hours.
Preheat the oven to 450 degrees F.
Heat a grill to medium-high heat. Heat a griddle to medium.
Add oil to a large cast-iron skillet and heat to 350 degrees F.
For the Fresno chile pesto: In a large bowl toss the Fresno chiles and bell peppers with olive oil, salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on medium speed, blend with the basil and Parmesan until fully blended. Season to taste.
For the jalapeno ranch: In a large bowl toss the jalapenos in olive oil with salt and pepper, then roast on a sheet pan until skins are blistered, approximately 15 minutes. In a blender or a food processor on low setting blend with the heavy cream, mayonnaise, granulated garlic and granulated onion. Raise speed to high and blend for additional 3 seconds. Be very careful not to overblend.
For the chipotle bacon: In a bowl, toss the bacon with the chipotle puree until the bacon is fully coated. On a greased sheet tray roast until bacon begins to blacken, approximately 10 minutes.
For the beer battered poblanos: Toss the poblano halves in olive oil with salt and pepper and roast on a sheet tray until skins are blistered, approximately 15 minutes. Let cool completely. Meanwhile whisk the beer together with all the flour minus 2 tablespoons in a bowl until a smooth batter is formed. Lightly coat each poblano half in the remaining flour, then dip in the batter, fully coating. Fry in the hot oil until golden brown.
For the burgers: Make twelve 2-ounce patties, and press out until flat and squarish (roughly 4 inches across). Place patties on the grill, then salt and pepper the tops and cook to medium-well, roughly 2 minutes per side. Meanwhile, brush the buns with butter and toast on the griddle on one side until dark brown. Top toasted buns with the lettuce, followed by two patties, 1 tablespoon each jalapeno ranch, 1 strip each chipotle bacon (cut in half), 1 each battered poblano, 1 tablespoon each Fresno chile pesto, a quarter of an avocado each, 1 teaspoon each serrano chiles and 4 to 5 cilantro leaves.