Traditional recipes

Tres Carnes Serves 'Texican' Smoked Meat Burritos in Flatiron

Tres Carnes Serves 'Texican' Smoked Meat Burritos in Flatiron

It used to be there was a slice joint on every block. These days, it’s almost beginning to seem as though there are just as many barbecue spots. And the Texan invasion continues, most recently in the Flatiron’s newest restaurant Tres Carnes, which follows old-school slice joint Maffei in its old Sixth Avenue and 22nd corner spot. Well, not quite Texan — Texas smoked Mexican fare, or "Texican" as it’s being called by its executive chef Sasha Shor.

While it’s sad to see an old-school slice joint go, any slice-seeking Flatiron office worker familiar with the hood’s lunch options would tell you there hadn’t been love put into any of Maffei’s food for years. Even as the once pizza-bereft neighborhood gained outposts of one pie institution after another (first Grimaldi’s, then Zero Otto Nove), pies veered from average to criminal, and steam table pastas behind the plexiglass were almost as sad as the state of the average New York City slice since $1 pizza became the norm. Maffei was tired and dirty. Its successor Tres Carnes is neither.

Behind the mustachioed glass door is a clean, well-lit quick-service dining room with counters lining the windows facing both streets, and a small kitchen with a smoker that seems too big to have gotten through the restaurant’s doorway as it stands now.

The menu? Think sanely sized burritos with Texan flavors, flavors Shor has had help developing from pitmaster Mike Rodriguez who worked at Texas' famous The Salt Lick for about a decade. You can "wrap, fold, or layer" 16-hour smoked brisket; adobo and lime dry-rubbed, smoked chicken; and barbecue pork shoulder in a flour burrito, white corn tortillas, or over rice — arroz verde (rice with cilantro, poblanos, green onion, and lime) or Mexican yellow rice (sweet red peppers, onions, and cilantro) — greens, and beans.

Speaking of beans, there are Mexican beer-soaked blackeyes, or pintos with smoked pork, chorizo, and chiles, which if you squint and imagine jalapeños in them, aren’t far off from the addictive complementary version at a small-town, locals-only barbecue joint called The Hard Eight that I’ve gotten addicted to when visiting Stephenville, Texas.

There are four salsas: the salsa fresca (mild), charred tomatillo (medium), fire-roasted tomato adobo (hot), and tres fuegos diablo ("XXX Hot"). And the fillings, street-cart esquites, roasted chipotle squash, and "smashed and smoky guac" are also featured as sides with rice and beans, and a brisket burnt ends chili that steals the show. (Seriously, stop in for a cup.)

There are four micheladas: "mariachi" (on rocks with lime), "de humo" (dark beer, rocks, lime, and chipotle purée), "chelada classica" (rocks, salt, lime, and Valentino hot sauce, Tres Carnes’ house hot sauce); and "spiked Mexican limeade" (rocks and housemade limeade). There’s Mexican Coke of course, as well as other Mexican sodas, along with two refreshing agua frescas: cucumber-apple-lime, and fresh agave limeade.

Sweet-seekers should stop in on Monday when Tres Carnes’ leftover double-smoked churro donuts get transformed into a slightly eggy, but beautifully crusted bread pudding.

Arthur Bovino is The Daily Meal's executive editor. Read more articles by Arthur, reach him by email, or click here to follow Arthur on Twitter.


Category Archives: Flatiron District

Once upon a time, on the corner of 6th Ave. and 22nd St., there stood a pizzeria by the name of Maffei’s. Having worked around the corner, I would frequently grab a Buffalo Chicken and a Grandma slice from there for lunch. Tacos are my forte, but I gotta say, this was good pizza. So good that I would bring out-of-towners there regularly when they wanted an ‘authentic’ New York slice.

Unfortunately, like so many old school pizzerias in New York City, Maffei’s is gone.

Fortunately, it was replaced by Tres Carnes.

Tres Carnes is a Texas BBQ/Taco fusion joint that is, from what I can tell, everything Mexicue wishes it was. Whereas Mexicue’s menu seemed as though they slopped ordinary BBQ fare between a tortilla and called it fusion, it feels as though Tres Carnes put forth a concerted effort to offer some authenticity form both the mexican street fare and Texas BBQ traditions when preparing the menu.

Tres Carnes bills itself as “Texas smoked Mexican fare”. This is a rather jazzy way of saying exactly what I just said above, but its fitting. The tacos were good, and while I’m not sure how ‘low and slow’ the chicken was cooked, I was happy with my order. Additionally, the open front seating allows for you to people watch and enjoy a little of that ‘oh-so-fresh’ New York City air while you eat, and the staff was super friendly and helpful.

I got one brisket and one smoked chicken taco. They give you a healthy amount of your meat of choice, and the additional fillings offered (street-cart corn, chipotle squash, & smokey guacamole) were excellent. In fact, they were good enough that I will probably try a veggie taco next time I come here, as they seem like they can hold their own in a taco sans meat. In addition to the three taco options I’ve already mentioned, they also do a smoked pork shoulder taco. I immediately regretted not ordering this once I saw somebody else do so. I guess that’s what I get for not following the Doc’s pork prescription though, and next time I’ll give it a go.

Overall, I would definitely come back here, but there are a few cons to this place worth noting. Both of my proteins seemed as though they might have been JUST a little overcooked. I went at a weird time (between the lunch and dinner rushes) though, so it might have just been because of that. Also, its not a cheap taco. Two tacos and a beer cost me $15, leaving my wallet flopping empty like a pre-taco’d soft tortilla.

Smoked Brisket Taco – Advertised as slow-cooked for 16+ hours, and featuring their signature TC3 dry rub. The rub was awesome, as I mentioned earlier the brisket wasn’t quite as melt-in-your-mouth as I like. I got it with street-cart corn, guacamole, cotija cheese, radishes and the ‘hot salsa’. To be honest the add-ins out-shined the brisket a little here but it was still an excellent taco. I give it a 3 out of 5 tortillas.

Smoked Chicken Taco – Again a little overcooked, but the bites I got that weren’t…were amazing. I bet if you got there for a fresh batch of this chicken, it would be outstanding. The chicken had the TC3 rub as well and was marinaded in adobo and lime. I did the same add-ons that I had done for the brisket, and the chicken actually allowed for the creaminess of the corn to come through better, which was a bonus. I gave the XXX hot sauce a go here too. It was tasty but didn’t exactly set my mouth on fire. I wouldn’t be too afraid of it if you’re a fan of spicy foods and want to try it. I give this taco a 3.5 out of 5 tortillas, but I imagine if I caught that fresh batch of chicken this would have been a 4+ out of 5.

Tres Carnes
688 6th Ave @ 22nd St.
New York, NY 10010


Why you should make your own carne asada marinade

We love grilling up carne asada just like the kind we ate at Mexican restaurants when we lived in San Diego. It's one of our favorite Mexican dishes.

I now use this carne asada marinade recipe every time we have a big party.

Over time, I've tweaked this recipe to come up with, in my humble opinion, the best carne asada marinade recipe you will ever find!

I hope you’ll agree that making your own authentic carne asada – instead of buying it at your local carnicería (Hispanic grocery store) – is worth the effort.


Tres Carnes dishes out fresh Tex-Mex

The Flatiron District’s newest fusion joint Tres Carnes, which means three meats in Spanish, of- fers Mexican cuisine with a smoky Texan twist. Since its opening on April 16, New Yorkers have already been drawn to this casual restaurant, with lines out the door during lunch hour.

With large, open windows and colorful wall murals, Tres Carnes has a laidback atmosphere. The friendly service and music ranging from classic rock to the latest top 40 hits lend the restaurant a wel- coming, neighborhood feel.

Combined with fresh, flavorful meals, Tres Carnes seems to have all the qualities of a successful establishment.

The namesake’s three meats are brisket, pork and chicken. All are prepared using classic Texan hardwood slow-smoking techniques, which bring out unique flavors of Texan-Mexi- can fusion.

Owner Michael Rodriguez de- scribes the food as, “Texas style meats, without the barbecue sauce, mixed with Mexican fare.”

“If we had to highlight one of the meats, it would be the brisket,” Rodriguez said. “We smoke it for a very long time, 16 to 18 hours.”

Menu items include burritos, soft-shell tacos and rice bowls ($8.04 to $8.73). Each comes with a choice of three meats or a vegetarian option, rice, beans and four salsa options varying in spiciness.

Steinhardt freshman Danielle Drumgoole was impressed with the variety of flavors in the food.

“All that time cooking the meat for the dishes really pays off,” Drumgoole said. “The food is packed with flavor, and I’m defi- nitely coming back to try more.”

A version of this article appeared in the Wednesday, May 1 print edition. Dana Reszutek is a staff writer. Email her at [email protected]


COMBINACIONES

All combinations are served with your choice of refried or whole beans (cholesterol - free) and Mexican or white rice. Choose cheese, ground beef, chicken or picadillo. An extra charge may be added for substitutions.

1 Chile Relleno, Guacamole, 2 Tortillas

1 Beef or Chicken Burrito

1 Pork Chile Verde Burrito

1 Burrito Texano (crema blanca sauce)

1 Enchilada,1 Chile Relleno

Chorizo con Huevos and 3 tortillas

1 Enchilada, 1 Chile Relleno, 1 Taco

1 Enchilada, 1 Tamal, 1 Taco

Avocado Tostada, 1 Enchilada

1 Enchilada, 1 Chile Relleno, 1 Tamal

1 Enchilada, 1 Tamal, 1 Tostada

1 Trio enchiladas (one of each salsa verde, salsa roja, crema blanca)

CHIMICHANGAS


Contents

In the 1880s citrus growers in Texas and Florida discovered pink-fleshed seedless grapefruit mutations like the Ruby. Early varieties like the Duncan had many seeds and pale flesh. [4]

Barbecue Edit

Texas barbecue was influenced by the cooking technique barbacoa, a method of slow cooking meat that has been wrapped in leaves in a covered pit.

In the 19th century, cowboys developed techniques to cook the tough beef from range cattle over coals and colonial style open pit barbecue was brought to the state when blacks arrived from the southeast, but later developed into closed pit Western-style barbecue which uses indirect heat instead of coals and imparts a smokier flavor.

Barbecue in Texas is most commonly served with white bread, spicy sauces, pickles, sliced onion, and jalapeños sides include pinto beans, potato or rice salad, and cabbage slaw. Common desserts served with barbecue are fruit cobbler, banana pudding, and pecan pie.

Steak and beef Edit

Texas is among a handful of states that developed an early preference for beef barbecue, alongside other states in the neighboring cuisine of the Southwestern United States and the cuisine of the Western United States. [4] Beef brisket (slowly cooked in smoke in a wood-fired "pit") is the most common barbecue. [ citation needed ]

The influence of steak on Texas barbecue is so great that it is often highlighted in popular culture, for example the animated sitcom King of the Hill. Restaurants that serve Texan cuisine, such as The Big Texan Steak Ranch, and even national brands like Texas Roadhouse, often specialize in steak in particular.

It is illegal to defame the cattle and ranching industries, of either Texas or the Southwestern United States, within the state of Texas. [5]

Pork Edit

Near the end of the 19th century, immigrants from Germany and Eastern Europe introduced their own distinctive culinary traditions, including sausage making, marked by bold and sometimes piquant spicing and coarser texture, which became part of Texan barbecue culture and smoked sausage remains a popular dish at Western-style barbecues. [4] Early American traditional whole-hog barbecues and later rib barbecues were prepared with pork.

Dessert and pastry Edit

Czech immigrants brought a tradition of pastry-making including fruit-filled kolaches and sausage-filled klobasniky, pastries. The Texas Legislature has declared West, Texas is the "Home of the Official Kolache of the Texas Legislature," while Caldwell, Texas is "Kolache Capital of Texas." [6] Strudel was brought to Texas by European immigrants. [7]

Sopapillas are a simple fried pastry dough sweetened with sugar and cinnamon. [8] The dish has roots in a lard-fried pastry made by the Tigua Pueblo and Franciscan friars from New Mexico in Ysleta, El Paso. This early form of the pastry dates to at least 1682, as the style originates in New Mexican cuisine, making it one of the earliest pastries known found in Texan cuisine. [7]

Pecan pie is the official state pie of Texas. The crust for another local specialty, peanut butter pie, is made with crushed vanilla wafers and peanuts. The filling is a sweetened peanut butter pudding made with milk, sugar, peanut butter, corn starch and egg yolks. [9]

Though the origin of the term Texas sheet cake is unknown, with some speculating it's a reference to the cake's large size or decadence, and others who believe it's because the cake includes Texas-style ingredients like buttermilk and pecans, the cake has become a popular dessert throughout the United States since the original recipe was published by The Dallas Morning News in 1957. [10]

Hamburger Edit

An early claim to the invention of the hamburger was Fletcher Davis of Athens, Texas, who claimed to have served it at his restaurant at a time when there were more cows than people in Texas. According to oral histories, in the 1880s, he opened a lunch counter in Athens and served a "burger" of fried ground beef patties with mustard and Bermuda onion between two slices of bread with a pickle on the side. [12]

The claim is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair. Historian Frank X. Tolbert noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with "Old Dave" a.k.a. Fletcher Davis.

A photo of "Old Dave's Hamburger Stand" from the 1904 connection was sent to Tolbert as evidence of the claim. [13] Also the New York Tribune namelessly attributed the innovation of the hamburger to the stand on the pike.

Southern Edit

European settlers and African slaves brought the culinary traditions of the Deep South with them including biscuits, red-eye gravy, pan-fried chicken, black-eyed peas, [7] mashed potatoes, cornbread or corn pone, sweet tea, and desserts like peach cobbler and pecan pie.

Even after emancipation, many African slaves who had been cooks and domestic servants were not able to afford the highest quality meats and are recognized for the skilled preparation of simple ingredients like greens and beans flavored with salt pork, hog jowl, peppers and spices.

These staple dishes were served alongside game meats, fried chicken and fried catfish. [7] French immigrants from Louisiana introduced influences from Cajun and Louisiana Creole cuisine. [7]

Some claim the corn dog was invented by vendors at the Texas State Fair. [14]

Confederate cush is a dish associated with Confederate troops, the preparation of which was described by one Texas native in 1863 as follows: "chop up a small quantity of fat bacon into a frying pan, get the grease all out of it, put in a quart of water, when it boils crumble in cold corn bread and stir until dry". [4]

Fried okra is a quintessential side dish throughout the American South, including Texas. [15]

Dating back to the era of French and Spanish colonial rule in Texas, relations between ethnic groups were tense throughout history, but despite these animosities they have enjoyed food from varied cuisines and incorporated borrowed ingredients into their own, contributing to Texas's varied and rich food culture. [17]

Tex-Mex is the best known hybrid cuisine from Texas but there are many others with contributions from around thirty ethnic groups including Czech, Korean, and Indian. Korean donut shops sell jalapeño kolaches, Indians make fajitas with chutney, and Czech-Tex style hot dogs are topped with both sauerkraut and chili con carne. Other fusion dishes like bulgogi and banh mi burgers can be found as well. [17]

The origin of chicken fried steak is unknown. The town of Lamesa, Texas is claimed as the source of the dish. Governor Rick Perry declared it the "birthplace of the chicken fried steak" in 2011. [18] Lamesa hosts the Chicken Fried Steak Festival each April. [19] Another view is that the dish developed in the cattle country of Texas and the Midwest and still another holding that it's a variation of German schnitzel. [4]

Tex-Mex Edit

Tex-Mex refers to a style of cooking that combines traditional Northeastern Mexican cuisine that makes heavy use of beef and extremely hot, tiny chiltepin pepper. Combination plates featuring tacos, enchiladas and tostadas served alongside rice and beans are not found in traditional Mexican cuisine.

This custom developed only when Mexican-American cooks adapted offerings for customers who preferred a full plate, rather than the traditional style of eating small, separate dishes. [4]

Commercial manufacture of chili powders began in Texas in the 1890s. [4] Today, chili is the official state dish. [11] Texas is known for its own variation of chili con carne.

Texas chili is made typically with hot peppers and beef (or sometimes game meats like venison) and sometimes served with pinto beans, either on the side or in the chili itself (though the latter may be controversial as some believe that a proper Texas chili is made without beans).

The dish can be topped with an assortment of garnishes including fresh or pickled jalapeños, raw onions or crumbled soda crackers. Thick chili gravy is served over tamales and enchiladas. [4]

Frank X. Tolbert's 1953 recipe included beef-kidney suet, ancho chiles and lean beef for stewing such as chuck seasoned with oregano, garlic, cumin and cayenne pepper. [20]

Breakfast items include scrambled egg in flour tortilla tacos as migas and huevos con chorizo, huevos rancheros, and empanadas of various meats.

Entrees are commonly accompanied by pan fried potato and refried beans. Ingredients commonly used in Tex-Mex cuisine include goat, chicken, pork, beef, venison, eggs, cheese, milk, beans, masa harina, peppers, chocolate, and various spices. [7]

Puffy tacos made with deep-fried handmade corn tortillas and served with beef picadillo are a San Antonio specialty. [21]

Pan de campo is the official state bread. [11] Also called "cowboy bread", the simple recipe was traditionally baked in a Dutch oven. [22]

In the ranch lands of the 1930s, after cattle were butchered, the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican cowboys called vaqueros as part of their pay. [ citation needed ]

Hearty dishes like barbacoa de cabeza (barbecued head), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak) have their roots in this practice. [ citation needed ] Considering the limited number of skirts per carcass and that the meat wasn't available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to vaqueros, butchers, and their families. [23] Modern "fajitas" were introduced at a county fair in Kyle, Texas in 1969 by Sonny Falcon, who later opened an Austin restaurant offering fajitas as a main fare. [24] [25]

Other dishes associated with Tex-Mex cooking include guacamole, chile con queso, tostadas with red salsa, tortilla soup, nachos, tacos, quesadillas, chimichangas, burritos, and carne guisada [26] .

The now defunct Kirby's Pig Stand was the first drive in restaurant in the United States. Founder Jessie G. Kirby reportedly pitched as it to potential investors in Dallas as a type of roadside dining establishment for where people could order and eat without leaving their vehicles. The restaurant served "pig sandwich" made with roast pork, pickle relish and barbecue sauce. [4]

Chinese restaurants serve authentic dishes like hand pulled noodles, char siu barbecue, and Americanized offerings like egg foo young, brisket fried rice, chow mein, and chop suey. There are also some restaurants serving spicy Sichuan offerings like ma po tofu and spicy fish in chili oil. [27]

Dr Pepper was founded in Waco, Texas. The Spoetzl Brewery in Shiner, Texas is the oldest independent brewery in Texas, and produces Shiner Beers, including their flagship Shiner Bock. The frozen margarita machine was invented in Dallas by Mariano Martinez. [ citation needed ]

Frito-Lay is headquartered in Plano, Texas and Frito pie, a dish of Texas chili topped with corn chips and cheese, is a popular recipe to serve at large events. [28]

Blue Bell Creameries is a famous ice-cream manufacturer founded and headquartered in Brenham, Texas. [4]


TEXAS' MEX CLASSICS

BREAKFAST NACHOS

Scrambled eggs, refried beans, bacon, cheddar cheese, guacamole, tomatoes, jalapeños. 10.95

BREAKFAST BURRITO

Flour tortilla, scrambled eggs, carne molida, refried beans, queso, ancho chile sauce. Served with refried beans & potatoes. 8.50

CHilaquiles

(spicy or mild) Corn tortillas, fried egg, roasted chicken, onions, tomatillo sauce, Jack cheese, guacamole & queso fresco. Served with refried beans & potatoes. 8.50

EGGS LUPE

(2) Fried eggs, tomatoes, onions, peppers, Jack cheese. Served with refried beans & potatoes. 8.50

HUEVOS RANCHEROS

(2) Tostada chips, fried eggs, refried beans, ranchera sauce. 8.95

EGGS & ENCHILADAS

(2) Beef or cheese enchiladas, fried egg, ancho sauce. Served with refried beans & potatoes. 9.50

CARNE ASADA & EGGS

1/4 pound Fajita steak, 2 eggs, pico de gallo. Served with refried beans & potatoes. 13.95 1/2 lb.+5

AVOCADO TOAST

Whole grain toast, avocado, tomatoes, everything spice. 5.95 Fried eggs +2

TWO EGGS & carne

(2) Eggs any style, jalapeño sausage, bacon or sausage patties. Served with refried beans & potatoes. 7.95


Slow Cooker Carne Asada

Slow Cooker Carne Asada is a simple way to make delicious tacos any night of the week! This tender delicious beef has just the right seasonings!

If you read this blog on any semi-regular basis, you've probably already guessed I have sort of what you might call a taco obsession. And if you're one of the people who eats in my house on a regular basis, then you know it for sure. (Wait. is anyone in my family actually reading this?). For one thing, tacos can be super easy and quick. When in a pinch, I can brown up some ground beef (or pull some already cooked ground beef out of the freezer if I've been good at planning) and add some of my favorite homemade taco seasoning. When I have a little more time, well, I still want something easy, but I do like to get just a little fancy as well. This Slow Cooker Carne Asada is the perfect solution and no need to worry about grilling!

Watch video:

In all honesty, this slow cooker carne asada for tacos is almost easier than the less exciting ground beef version. Just toss a simple flank steak and my homemade steak marinade in the slow cooker all day and it's so tender when you get home that it practically shreds itself. Add to some tortillas with your favorite toppings and you can have a great Taco Tuesday without all the fuss! I like this method so much better than making my carne asada grilled because it allows you to make it even when you are busy. That makes it great for parties or entertaining because you can easily add it to the slow cooker even if you won't be home all day and have a delicious dinner to serve to your guest without stress or time worries!

Of course, you can do grilled steak but I made this in my casserole slow cooker because it made it even easier! The beef fits perfectly and will be easily covered with the juice. Not to worry if you don't have one though, just cut the beef to fit a regular slow cooker so that it is all covered with the sauce and will cook up tender. This helps it to stay so much more juicy and tender than when you make it on the grill. The marinade here is simple, but just right for this cut of meat. The acid in the juices helps to tenderize as it cooks and the spices give it just the right amount of flavor.

Offer up a few simple topping like some corn salsa or some guacamole and let everyone dish up their own favorites. Simple is best and a nice mild cheese goes well with this although I must say they don't even really need the extra flavor! Even just some simple sliced avocado and a grilled tortilla will make an amazing meal. If serving to a crowd add a slow cooker of chicken tacos and let everyone dish up their own plates buffet style.

And the options for serving are practically endless:

    - probably my favorite option!
  • by itself as grilled sliced steak
  • shredded or sliced in tacos
  • on top of rice for a bowl
  • in a burrito
  • pretty much anything else you could imagine!

For a fun and creative meal or the perfect appetizer to serve at your next gathering check out my carne asada fries recipe!! Crispy fries topped with homemade queso blanco and easy guacamole = heaven!!


chipotle shrimp, queso fresco, pickled purple cabbage, pico de gallo

negra modelo beer-battered alaskan cod, chipotle coleslaw

blackened wild-caught mahi mahi, green cabbage, radish, lime aioli, cilantro

yucatán-style pulled pork, habaneros, purple onions

chile guajillo marinated pork, grilled pineapples, onions, cilantro

chorizo, chihuahua cheese, crispy potatoes, chipotle salsa

shredded chicken, caramelized onions, adobo salsa, farmers cheese, sour cream

chile ancho marinated skirt steak, caramelized onions, chipotle salsa, avocado mousse, queso fresco

ground beef picadillo, lettuce, pico de gallo, chihuahua cheese

chile poblano rajas, sour cream, roasted sweet corn, crispy potatoes, queso cotija

flour tortillas available upon request.

portabello mushrooms, roasted plantains, black bean spread, panela cheese, chipotle salsa, crema


Two flour tortillas, stuffed with your choice of shredded beef, ground beef, braised chicken, grilled chicken, or grilled steak, topped with shredded cheese, lettuce, pico de gallo, served with crema, Mexican rice, and black beans.

Two corn tortillas stuffed with your choice of grilled steak, al pastor, or chorizo, topped with escabeche, onion, and cilantro, served with crema, Mexican rice, and black beans.

Two corn tortillas stuffed with your choice of beer battered tilapia, or grilled tilapia, topped with cabbage slaw, chipotle aioli, served with a side of Mexican rice, and black beans.

Two corn tortillas stuffed with sauteed, mixed vegetables, served with crema, Mexican rice, and black beans.


Watch the video: RECETA DE ESTOFADO DE 3 CARNES (December 2021).