- 10 oz filet mignon, cut into roughly 1 inch pieces
- 1 ½ tsp kosher salt
- 4 garlic cloves
- ¼ cup Jugo Maggi* (find it at your local Mexican Market)
- 1 tsp Fresh cracked Black Pepper
- ½ cup olive oil
- 8 oz canned or jarred Jalapeños en escabeche
- 6 oz diced roma tomatoes
- 6 oz diced white onion
- 1 tablespoon chopped cilantro
- 1 bunch cilantro
- 1 tablespoon fresh squeezed lime juice
- 1 quart Mexican Crema
- 2-3 Chipotles en Adobo
- 1 tablespoon canning liquid from the Chipotles en Adobo
- Queso Oaxaca, grated.
- ½ cup fried onions (store bought French’s is okay)
- 8 oz steamed lobster claws
- 2 tablespoons melted butter
- 2-3 tablespoons of olive oil
- 1 ½ ripe avocados
- 5 Blue Corn tortillas
Equipment: Nonstick skillets or griddles, 2 Stainless Steel Grill Griddle Scraper, 2 squeeze bottles, blender, 2 medium mixing bowls
Marinate the Filet
Using the flat side of your knife, crush the garlic cloves. Discard the skins and give the garlic a rough chop.
In a ziplock bag combine the 4 of the garlic garlic cloves, 1 tsp kosher salt, jugo maggi, pepper and olive oil. Add the steak and seal the bag. Marinade for 2 hours at room temp or a minimum of 4 hours in the frig.
Make the Pico
Dice the jalapenos into roughly ¼ inch cubes. Dice onion and tomato into the same size. Rinse the onions under cold running water. Combine all in a bowl along with cilantro. Taste and add salt if necessary.
Make the Cremas
In a blender combine 2 cups of crema with 1 bunch of cilantro and lime juice. Blend until completely smooth. Taste and add salt if necessary. Transfer cilantro crema to a squeeze bottle. Rinse out your blender jar. Add the remaining 2 cups of Mexican crema to your blender along with the chipotles and canning liquid. Blend until completely smooth. Transfer to a second squeeze bottle.
Cook Filet and Lobster
Heat griddle or a large nonstick skillet to medium high. Add olive oil. Cook filet for a few moments on each side to achieve a nice medium rare. Set aside and allow to rest on a small plate while you warm your lobster and assemble to donut taco.
Add melted butter to plancha and add lobster. Flip a few times to coat lobster in butter, slightly sear the claws, and warm them through. Transfer to another plate.
Season your griddle well. The cheese will not come off the griddle if the griddle is not well seasoned with oil.
Working quickly, add shredded cheese to your griddle in a pile, approximately ¼ grill griddle scraper to pick up the cheese pile and place inside 1 of the mixing bowls. Melt 4 more piles of cheese and transfer to the mixing bowl as you finish, working in a ring (leaving a hole in the center), and slightly overlapping on each other. Place the filet, pico de gallo , and crispy onions into the center of the cheese piles. Use your hands to fold the edge of the cheese piles in on the selves, covering the meat. Work quickly while the cheese is still warm to seal the cheese. Place 5 tortillas in a circle over the donut.
Grab a buddy! And have your plate ready. Gently nestle the second mixing bowl on top of the donut and quickly invert it. Carefully remove the top bowl. Be ready to grab anything that falls! Working quickly, both you and your buddy use both hands to grab the tortillas from opposite ends and transfer the entire donut to the plate.
Thinly slice the avocado and layer them over the top of the entire donut taco. Top with lpobster claws. Garnish with zigzags of the two cremas. Serve with forks and knives!!!