Salsa Roja; Toast 1/4 each Cascabel chile and 1/4 each Guajillo chile, until they change color. Remove stems and de-seed and soak chiles in boiling water, set aside and reserve water for use later. Saute 1/4 onion, chopped and 1 tablespoon garlic cloves in oil until translucent, set aside. Roast 3 roma tomatoes until they are soft set aside. Toast 1 tablespoon cumin and 1 tablespoon coriander in a saute pan. Combine chiles, onions, garlic,tomatoes and 1/16 quart of water from the soaked chiles in a blender container. Cover; blend until smooth. Add 1 tablespoon chicken base, 1 tablespoon salt, toasted cumin and coriander. Strain so it becomes smooth and seedless. Saute sauce in 1 oz. oil with bay leaf, hold and serve.
Recipe featured at Tortilla Jo's Restaurant at Downtown Disney, California.
2 pounds DOLE Chef-Ready Cuts Pineapple Cubes, partially thawed
Combine pineapple, tomatoes, lime juice, olive oil, red onion, cilantro, and serrano peppers in a mixing bowl. Salt and pepper to taste. Chill pineapple pico de gallo until ready to serve.
6 oz. flat iron steak(s)
Season flat iron steak with salt and pepper. Cook on the grill to desired temperature.
To plate: Spoon Salsa Rojo over steak. Top with Pineapple Pico de Gallo. Serve with chorizo green beans and cilantro basil couscous.
Explore the wide variety of career opportunities that we offer!