Chef’s Recipes

Ambar Restaurant Recipes

Recreate chef Andres Padilla’s instagram live recipes from home!

Ceviche Verde

Herb Green Dressing

Yields 1-1/2qt

  • 1ea. Bunches cilantro

  • 1ea. Bunches Parsley

  • 4ea. Cloves roasted garlic

  • 1-2ea. Charred serrano chile

  • 1C EVOO

  • TT Salt 

Process:

Place all ingredients in a blender and blend.  Texture should be similar to Chimimchurri.


For the Ceviche:

Yields 12 portions

  • 1 1/2lb Fish (I like albacore tuna or a light flavored white fish, Diced into 1/4" cubes)

  • 1pt Fresh squeezed lime juice

  • 1ea. Large Red onion (diced)

  • 2ea. Avocado (diced)

  • 1ea. jicama (diced)

  • 2-3ea. Cucumber (diced, skin on)

  • 1C Herb Green Dressing

  • TT Salt and Sugar to Season

  • 1ea. Serrano chile (for garnish)

Process:

In a mixing bowl combine fish and red onion.  Season with 1tbsp salt and mix gently.  Pour the lime juice over mixture and set aside in refrigerator for 15-20 min.  Remove from fridge and pour off excess lime juice and add green dressing, jicama, cucumber, and avocado and mix well, but gently to not crush the fish.  Adjust final seasoning with salt and sugar to be balanced. 

Serve with tortilla chips, tostadas or crackers!  Enjoy! 

Folded soft carnitas taco topped with guacamole flanked by a lime slice and tomatillo

guacamole

- 6 Avocados

- 4 Limes

- 4 Roasted tomatillos

- 6 Garlic cloves

- 1-2 Serrano chiles

- Chopped cilantro

- Salt

Process: in a mixing bowl combine all ingredients and mix until desired texture is reached.

CArnitas

Carnitas

Yields around  25 tacos

  • 4lbs boneless pork shoulder (cut into 2" chunks)

  • 2c Lime juice

  • 1hd. Roasted garlic

  • 2tbsp Mexican oregano

  • 1c Lard

  • 1/2C Coca Cola (or other preferred soda)

  • TT Kosher salt or fine ground sea salt

  • 1ea. Orange

  • 1ea. Lime

  • 3ea. Bay leaves

Process:

Marinate the pork shoulder.  To do this, blend roasted garlic, 2C lime juice, 2tbsp salt and mexican oregano.  Place shoulder in large ziplock bag and pour the marinade over, then seal and put aside in the refrigerator for 3-4 hours.  Once your pork has marinated, then place it in the Instant Pot with the Coca Cola, lard, orange and lime, both cut in half, and the bay leaves.  Seal lid and cook under high pressure for 50 min.  Once done, release the pressure manually.  remove lid and transfer pork into a large bowl and gently pull apart. 

To finish, heat large nonstick skillet, then add torn pork and get edges crispy, then remove to platter to build tacos.  Do this in manageable batches.

 

Avocado-tomatillo salsa

Yields 1pt

  • 250g Roasted tomatillo

  • 2ea. Jalapeno (grilled)

  • 1/2. avocado

  • 6cl. Roasted garlic

  • 1/2 bu. Cilantro

  • AN Water (to adjust consistency)

  • TT Salt 

Process:

In a food processor, add tomatillo, jalapeno, roasted garlic and chopped cilantro and blend while being sure to leave slightly chunky.  Add avocado and pulse slightly to incoporate.  Season with salt.

Spicy pickled onions

Yields 1qt

  • 2ea. White onions (julienned)

  • 2ea. Habanero chiles (fine julienne)

  • 12oz. Lime juice

  • 4oz. Water

  • 2tbsp. salt

  • 1tbsp. Mexican oregano

Process:

in a bowl, toss onions with salt, mexican oregano and slivered habanero chiles.  let sit.  Heat lime juice and water in pot to a simmer, then pour over onion mixture.  Put in refrigerator to cool. 

Ambar Margarita

Mix:

- 1 ounce Chambord liqueur

- 2 ounces tequila

- ½ ounce triple sec

- 1 ounce lime juice

- 1 and ½ ounces simple syrup, or to taste

- ice for shaker

- serving garnish: lime slice or lime wedge

Eggs Benedict with Chipotle Hollandaise

hollandaise

Yields 1.25 cups

  • 4ea. Egg yolk

  • 1/2C Unsalted butter (melted)

  • 1tbsp Lime juice

  • 1/2tsp. Salt

  • 2tbsp. Chipotles in adobo (pureed)

plating

Yields 4 servings

  • 8ea. Eggs

  • 4ea. Biscuits (cut in half) or substitute English muffin, toast, etc.

  • 2tsp. White vinegar

  • 8pc. Thick Cut slab bacon

  • 1.25C Hollandaise from above

  • Salt and pepper To Taste

shrimo

shrimp a la diabla

1lb peeled & deveined shrimp (16-20)

2ea red onion

8ea guajillo chiles

3-5ea arbol chiles

2ea Canned chipotle

1 head roasted garlic

2-3ea roasted tomato

2tbsp butter

Chopped cilantro

Salsas

Habanero Salsa - Yields 1 Pt.

20 ea. Habanero (Grilled)

  • 10ea. Cloves roasted garlic

  • 75C Fresh lime juice

  • 75C water

  • TT Salt

Green Table Salsa - Yields 1 qt. 1 pt. Roasted tomatillo

  • 2-3ea. Jalapeno (grilled)

  • 8ea. Roasted garlic

  • 1/2bu. Cilantro

  • AN Water (to adjust consistency)

  • TT Salt

Red Table Salsa - Yields 1 qt. 12 oz Roasted tomatillo

  • 10ea. Cloves Roasted garlic

  • 3ea. Fried guajillo

  • 3ea. Fried Cascabel

  • 2ea. Chipotle in adobo

  • 1/2 grilled white onion

  • TT Salt

  • 1Pt Water to adjust consistency

Rebecca Thiry