ORLANDO, Fla. — High above Evermore Bay is an authentic Mexican experience.
On the tippity top floor of the Conrad Orlando at Evermore is Ceiba. The Ceiba tree, according to Chef de Cuisine David Montelongo, is a link between worlds – from our Earth to the Heavens.
“The things I grew up eating at home, I wanted to bring to Central Florida,” Montelongo said. He is from Jalisco, Mexico, and clarifies why Ceiba is unlike most Mexican nights you’ve had lately.
“Authentic, I think, is more about knowing the difference between Tex-Mex cuisine and Mexican cuisine,” he said.
An example of that is how corn is incorporated into elements of any given dish at Ceiba. That includes his skirt steak recipe, which you can create using the recipe below.
Let’s cook!
Recipe – Arrachera (Skirt Steak by Ceiba @ Conrad Orlando at Evermore)
Ingredients (Serves 2):
Steak:
· 10 oz skirt steak
· 2 dried guajillo chiles (stemmed and seeded)
· 1½ teaspoons kosher salt
· 1 tablespoon olive oil
Maneado Beans:
· 4 cups cooked pinto or black beans (with liquid) — about 800g
· ¼ cup vegetable shortening or oil — about 55g
· 3 garlic cloves, peeled
· 1 small white onion, quartered
· 1 dried ancho chile
· 1 dried pasilla chile
· 1 teaspoon dried epazote or a few fresh leaves
· 2 teaspoons salt (or to taste)
· Water as needed (up to 1 quart / 1 liter)
Avocado-Serrano Salsa:
· 1 ripe avocado
· ½ cup fresh cilantro (about 10g)
· ¼ cup fresh lime juice (about 2 limes or 60ml)
· ½ teaspoon salt
· 2 serrano chiles (adjust to taste)
To Finish:
· ½ cup charred corn (grilled or sautéed) — about 75g
· ½ cup crumbled panela cheese — about 60g
· ¼ cup salsa tatemada (roasted tomato salsa)
Preparation:
1. Marinate the Steak:
Toast the guajillo chiles in a dry skillet for 1–2 minutes until fragrant. Soak in hot water for 10 minutes until soft. Blend with olive oil and salt to make a marinade. Rub the mixture on the steaks and let marinate at room temperature for 30 minutes or in the fridge for up to 2 hours.
2. Maneado Beans:
In a saucepan, heat the oil. Add garlic and onion; cook until lightly golden. Add beans with their liquid. Soak ancho and pasilla chiles in hot water until soft (about 10 minutes), then add to the pot with the epazote. Simmer for 10–15 minutes. Blend until smooth. Return to the heat and reduce to a thick paste, stirring frequently. Add water as needed to reach your preferred texture. Taste and adjust salt.
3. Make the Avocado-Serrano Salsa:
Blend avocado, cilantro, lime juice, salt, and serranos until smooth. Store chilled until ready to use.
4. Cook the Steak:
Grill or pan-sear the marinated steaks over high heat for 3–4 minutes per side for medium rare. Let rest for 5 minutes, then slice against the grain.
5. Assemble the Plate:
Spread a generous spoonful of maneado beans onto each plate. Top with sliced steak, charred corn, and crumbled panela cheese. Drizzle with avocado-serrano salsa and finish with a spoonful of salsa tatemada.
Chef’s Tip:
Serve with warm tortillas and a wedge of lime. This bold and balanced dish combines rich beans, spicy salsas, and tender steak—perfect for a special dinner for two.