Award-Winning Chef Eduardo Ruiz Brings You His Best Recipes for This 4th of July

By admin July 3, 2015 07:00

Today, we are sharing with you two recipes that can be enjoyed from this 4th of July throughout the rest of the summer from award-winning Chef Eduardo Ruiz of Corazon y Miel Restaurant, who created two exclusive recipes made with authentic Mexican sauces from Las Palmas.

Picaditas Estilo Las Palmas

Developed by Chef Eduardo Ruiz


Course: MainPicaditas 1 (Large)

Number of servings: 8

Difficulty: ◊◊

Preparation time: 45 minutes

Cook time: 50 minutes



For the Cecina

  • 2 pounds eye of round (thinly sliced), top round
  • 4 tablespoons kosher salt


For the Sauce

  • 2 tomatoes, heirloom or Roma
  • 1 gram red onions
  • 6 garlic cloves
  • 4 fresno chilies
  • 6 guajillos, deseeded
  • 3 Ancho chilies, deseeded
  • 5 Chile de árbol peppers
  • ¼ cup olive oil
  • ¼ cup almonds
  • ¼ cup red wine vinegar
  • 1 (28 oz) LAS PALMAS® Red Chile Sauce

For the Huarache

  • 8 huaraches, or sopes
  • 1-2 cups Canola Oil

For the Garnish

  • 6 ounces Queso Cotija, grated



1. For the Cecina: One day prior to serving.

  • Have your butcher slice the eye of round 1/8-1/4 inch thick.
  • At home, place the sliced beef into a bowl and season with salt. Tossing gently ensuring all surface area is evenly coated. Cover bowl and refrigerate for up to two days.
  • When time to cook, rinse meat thoroughly with cold water and pat dry with paper towel.
  • Set cast iron skillet over medium to high heat. Use a teaspoon of olive oil to coat pan for each piece of meat. Cook on both sides for about 3-4 minutes.
  • Let meat rest on a clean plate.

2. For the Sauce:

  • Place tomatoes, red onion, garlic, Fresno chilies, guajillos chilies, ancho chilies, chiles de árbol peppers and 24 ounces of LAS PALMAS® Red Chile Sauce in a heavy bottomed sauce pan and cover with water. Bring to a simmer for 15 minutes or until dried chilies are soft.
  • Place cooked ingredients and olive oil, almonds and red wine vinegar in a blender and puree until smooth. Return to sauce pot and keep on low heat until ready to prepare final dish.

3. For the Huarache: Place canola oil in a sauté pan and heat on medium. Shallow fry huarache for 4-6 minutes. Making sure oil does not smoke. Set huaraches on a paper towel to remove excess oil.

4. For the Final Dish: Place hot huarache on a plate, lay a piece of cecina on top of huarache. Using a large spoon cover huarache and cecina with sauce. Garnish with plenty of grated queso Cotija.



Macaroni Las Palmas

Developed by Chef Eduardo Ruiz


Course: MainMacaroni 3 (Large)

Number of servings: 6

Difficulty: ◊

Preparation time: 20 minutes

Cook time: 90 minutes



  • ½ pound elbow macaroni
  • 2 ounces butter
  • 1 (28 oz) can of LAS PALMAS® Red Chile Sauce
  • 8 ounces ham, diced
  • 8 ounces fresh corn kernels, or canned corn
  • 14 ounces sharp cheddar, or your favorite cheese
  • 8 ounces bread crumbs



  • In a heavy bottomed stock pot bring salted water to a boil and cook macaroni to al dente (for best results follow the instructions on the package for al dente cook time)
  • In a large sauce pan melt butter over medium heat. When butter is melted place ham and corn in pot and cook for 6-8 minutes until ham begins to brown. Add in LAS PALMAS® Red Chile Sauce and bring to a simmer for 1 minute. Add in macaroni and cheddar. Cook for about 4 minutes stirring constantly until all ingredients are married together.
  • Preheat oven to 350°F.
  • Transfer to a casserole dish and top with bread crumbs. If you like it extra cheesy now is the time to top the casserole dish with more cheese. Bake for 20-25 minutes.
  • Remove from dish from oven and let rest for 15 minutes.
  • Serve in casserole dish and enjoy!
By admin July 3, 2015 07:00

Follow Us