| Prep: 30 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 28g | 10g | 23g |
| sugars | fibre | protein | salt |
| 3g | 2g | 35g | 1.5g |
Why I Love Mexican Arrachera Profiteroles
Arrachera Profiteroles is a dish that perfectly fuses flavors from different parts of the world, creating a unique culinary experience. My love for this recipe started during a dinner party with friends where diverse palates brought diverse dishes to the table.
Complexity Wrapped in Simplicity
Despite its sophisticated appearance, Arrachera Profiteroles combine the robust, bold flavors of marinated arrachera (flank steak) with the delicate, airy texture of French profiteroles. The marriage of these elements delivers a complex dish that feels accessible yet indulgent. It’s the kind of recipe that seems like it requires a professional chef, but is surprisingly straightforward once you understand the steps.
A Scrumptious Fusion
In my kitchen, recipes are often inspired by the mosaic of flavors I grew up with and have come to love. Though I haven’t had the chance to visit Mexico as much as I’d like, this recipe bridges the gap for me. Pairing the piquancy of the spice-laden flank steak with the buttery, flaky profiteroles feels like a culinary journey that pays homage to both Southern and African flavors. Chef Enrique Olvera’s work with traditional Mexican ingredients has been particularly influential, helping me to experiment with how rich, hearty components can elevate lighter, more delicate ones.
Similar to dishes like Yucatán-Style Grilled Flank Steak or even the classic French choux pastry, Arrachera Profiteroles is a dish that stands out on its own but harmonizes well with other Latin-inspired side dishes. Consider pairing it with a vibrant Mexican street corn or a fresh, zesty citrus salad to add citrusy brightness to the meal.
Incorporating this recipe into my repertoire has been a delightful adventure, showcasing a perfect balance of intricate layers of texture and flavor. The marinated arrachera provides a substantial, savory punch, while the profiteroles melt in your mouth, their airy shells encasing the robust filling.
Whether you’re cooking to impress guests or simply want to treat yourself to a gourmet experience at home, Arrachera Profiteroles guarantees a sensory delight, steeped in rich tradition yet refreshingly inventive. Give this recipe a try and let it become a staple in your own culinary journey.
What You’ll Need
- 2 lbs flank steak (arrachera), sliced thinly
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup chopped cilantro
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt (for profiteroles)
- 4 large eggs
- 1/2 cup heavy cream (optional, for garnish)
- 1/2 cup crumbled queso fresco (optional, for garnish)
- 2 tbsp chopped green onions (optional, for garnish)
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Method
Step One
In a large bowl, combine the soy sauce, lime juice, olive oil, minced garlic, ground cumin, chili powder, paprika, black pepper, and salt. Add the sliced flank steak to the marinade and mix well to ensure the steak is coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Step Two
Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and grill each side for about 3-4 minutes, or until the steak is cooked to your desired level of doneness. Remove from the grill and let rest for 5 minutes before slicing into bite-sized pieces.
Step Three
In a medium saucepan, bring the water and unsalted butter to a boil over medium heat. Once the butter is melted, add the all-purpose flour and 1/4 tsp salt (for profiteroles) all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Step Four
Remove the pan from heat and let the dough cool for about 5 minutes. Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
Step Five
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, drop small mounds of the dough onto the baking sheet, spacing them evenly. Bake for about 20-25 minutes, or until the profiteroles are puffed and golden brown. Remove from the oven and let cool completely.
Step Six
Once the profiteroles are cool, cut them in half horizontally. Fill each profiterole with a few pieces of the grilled arrachera steak.
Step Seven
(optional) Garnish with a dollop of heavy cream, crumbled queso fresco, and a sprinkle of chopped green onions before serving. Enjoy your Arrachera Profiteroles!
