(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

“You can serve this as chili in a bowl,” says Chef Kent Rathburn. “But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale.”

Ingredients

• 2 pounds top sirloin steak, trimmed

• 2 tablespoons canola oil

• Juice of 4 limes

• 2 cloves garlic, minced

• 2 shallots, minced

• 2 tablespoons chopped cilantro

• 1 tablespoon black pepper

• 1 jalapeno pepper, minced

• 1 tablespoon salt

• 2 tablespoons canola oil

• 1 large onion, peeled and sliced

• 4 cloves garlic, minced

• 2 tablespoons ancho chile powder

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander seeds

• 2 bottles (12 ounces each) Mexican beer

• 2 poblano chiles, roasted, peeled, seeds and stems removed, diced

• 1 teaspoon salt

• Juice of 2 limes

• 1 /2 cup chopped green onions

• 1 tablespoon chopped cilantro

Instructions

Cut the sirloin steak into four pieces, each about 8 ounces. In a large bowl or shallow dish, combine the canola oil, lime juice, garlic, shallots, cilantro, pepper, jalapeño, and salt and stir well. Place the beef in the dish and marinate in the refrigerator for at least three hours, or overnight.

Prepare the grill. Cook the meat to medium doneness, about 6 to 8 minutes per side. Let the meat cool; dice to one half inch cubes. Set aside.

In a large sauce pot over medium heat, add the oil. Sauté the onions and garlic until translucent. Add the meat pieces; cook until most of moisture is gone. Stir in ancho chile powder, cumin, and coriander. Add the beer to deglaze the pot. Continue cooking on medium heat until the sauce starts to thicken and the beef is very tender. Add poblano chiles, salt, and lime juice.

To serve, top with green onions and cilantro.

These fried, puffed-up tortillas are common throughout the Yucatan peninsula. Although usually served as an appetizer, we enjoyed ours as a lunch entree sprinkled with liberal doses of habanero hot sauce.

Ingredients

For the Salbutes:

• 2 cups masa harina

• 2 tablespoons flour

• 1/2 teaspoon baking powder

• 3/4 cup water, or more if necessary

• Oil for frying

For the Garnish:

• 2 chicken breasts, poached, skin removed, shredded

• 1 small onion, chopped fine

• 2 tablespoons chopped cilantro

Instructions

Combine the masa, flour, baking powder and salt. Add enough water to make a soft dough. Let the dough rest for 15 minutes.

Pinch off small amounts of the dough and roll into balls. With a rolling pin, roll the balls into small tortillas about 3 inches in diameter. Fry the tortillas on a hot griddle on both sides until the dough is dry but not brown.

Then fry the tortillas in hot oil for a minute or until both sides are brown and crisp. The tortillas should immediately puff-up in the oil. Carefully remove and drain. Top with garnish.

Here’s a simple dessert that’s full of raisiny ancho chile flavor.

Ingredients

• 4 ounces semiswet baking chocolate
• 4 ounces semisweet chocolate
• 1/4 cup Grand Marnier
• 1 teaspoon freshly ground ancho chile powder
• 2 cups whipping cream
• ½ cup sifted confectioners&rquo; powder
• Semisweet chocolate curls for garnish

Instructions

Combine the chocolates, Grand Marnier, and ancho powder in a heavy saucepan, and cook over low heat until the chocolate melts, stirring constantly. Remove from the heat, and cool until lukewarm.

Beat the whipping cream and add the confectioners’ sugar, until soft peaks form.

Gently fold about one quarter of the whipped cream into the chocolate, then fold in the remaining whipped cream. Spoon the mousse into individual serving dishes, and chill until ready to serve. Garnish with semisweet chocolate swirls.