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Aarón Sánchez
Course Thanksgiving Dinner
Cuisine International


Ingredients for Churrasco with Creamy Papas Con Rajas

  • 6 tablespoons olive oil
  • 2 garlic cloves thinly sliced
  • 1 medium onion halved and sliced
  • 2 poblano peppers
  • 2 potatoes
  • ½ cup crema mexicana
  • ¼ cup chihuahua cheese shredded
  • Salt and freshly ground black pepper
  • 4 8- ounce pieces beef tenderloin or
  • skirt steak
  • ¼ cup Aarón’s Adobo*
  • 2 tablespoons thinly sliced fresh
  • cilantro leaves

Ingredients for Aarón’s Adobo

  • ¼ cup cumin seeds
  • ¼ cup coriander seeds
  • ¼ cup fennel seeds
  • ¼ cup yellow mustard seeds
  • 2 pasilla chiles stemmed, seeded, deveined,
  • and torn into small pieces
  • 2 ancho chiles stemmed, seeded, deveined,
  • and torn into small pieces
  • ½ cup dried whole oregano preferably Mexican
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • ¼ cup Spanish paprika pimento, preferably
  • sweet or hot


Churrasco with Creamy Papas Con Rajas

  • Preheat the oven to 350°F. Wash the potatoes and
  • prick them all over with a fork, which will allow the
  • steam to escape while cooking. Place potatoes on a
  • baking sheet and bake for about an hour, until tender.
  • Remove the potatoes from oven and let cool at room temperature. Once cooled, using your hands or a fork, break potatoes into small bite-sized pieces and set aside.
  • Roast peppers on an open flame on the grill or stove top until skin gets black and charred, transfer chiles to a plastic bag and let the peppers steam in it so the skin gets loose for about 10 minutes.
  • Peel the skin off and remove most of the seeds. Slice the peppers and set aside.
  • Combine 3 tablespoons of olive oil, onions and garlic in a small skillet and set the pan over medium low heat. Cook, stirring often, until brown and caramelized, about 15 minutes.
  • Take the pan off the heat and put the garlic and onions in a bowl. Using the same pan, over high heat, heat the rest of the olive oil.
  • Once hot, carefully add the potatoes, cook until brown and crispy, turning only once. When
  • the potatoes are crispy add the garlic, onions, and poblano peppers to the pan and cook for 3 minutes then add the cheese, crema and combine until cheese is fully melted and becomes creamy.
  • Season to taste with salt and pepper and reserve warm.
  • Preheat a grill to high. Season each steak with salt and 1 tablespoon of Aarón’s Adobo. Grill the meat for 4 to 5 minutes per side for medium-rare.
  • Transfer the steaks to a platter to rest. Slice the meat once rested, put the meat on a serving plate and spoon the potatoes on the side.
  • Sprinkle with the fresh cilantro and serve right away

Instructions for Aarón’s Adobo

  • Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard
  • seeds along with the pieces of pasilla and ancho
  • chiles.
  • Toast, stirring constantly, until it’s very aromatic and just begins to smoke, about 3 minutes.
  • Dump the mixture onto a plate and let it cool to room temperature. Grind it to a
  • fine powder in a spice grinder or clean coffee
  • grinder.
  • Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika.
  • Stir them well to combine. Store the adobo in an airtight container or resealable plastic
  • bag in a cool, dark place for up to a month.