Iguana Tail– Grilled Whole Teres Major marinated in Garlic & Lime served with RumChata Sauce and Spiced Tostones
Teres Major is a seldom used muscle in the shoulder that is second only to the tenderloin filet in tenderness. I call this Recipe “Iguana Tail” because it’s different and it’s fun!
RumChata is a Cream Based Caribbean Rum flavored with Almonds. With a flavor profile similar Horchata.
INGREDIENTS
1- Teres Major (Petit Shoulder Tender)
MARINADE
2- Tablespoons Lime Juice
4 -Tablespoons Canola Oil (or any mild oil)
2 -Garlic Cloves Shaved or Minced
1 Teaspoon Aleppo, Guajillo or Any Mild Chili
1 ½ Teaspoon- Salt
2- Teaspoon Minced Cilantro
½ Cup- RumChata (Almond Flavored Rum Cream Liquor)
Combine all marinade ingredients in a large Ziploc bag and Marinate the Teres Major for a minimum of 4 hours in the fridge.
RUMCHATA SAUCE
2 Tablespoons Unsalted European Butter
1 Teaspoon Minced Shallot
1 Teaspoon Lime juice
½ Cup RumChata
Salt and White Pepper To Taste
Cut butter into cubes and Sautee shallot in 1 Teaspoon of butter for about 30 seconds.
Add-Liquor and Lime Juice and Heat an additional 20 to 30 seconds. Mount the sauce off heat with butter by swirling cubes into the sauce until full incorporated. Season with S/P to taste.
There should be an even balance of Sweet and Savory.
COOKING
Prepare Charcoal or Gas Grill as follows:
CHARCOAL
Build a 2 stage set up by placing all the coals to one side of the grill, creating a High-Temp Searing Side and a Lower Temp Roasting side.
GAS
Pre-heat the grill on high for 10 minutes.
Remove Teres Major from Marinade and pat dry with some paper towels. Sear all sides over High Heat until you get a nice color and some charred spots. If you’re using Gas, turn the burners down to LOW and cook to an internal temperature of 130 F. For Charcoal, move the meat to the side of the grill without the charcoal and roast to 130 F. Teres Major should never be cooked past Mid-rare.
Take off the heat and tent with foil and let rest 5 minutes.
SPICED TOSTONES
1 Cup Sliced Plantain (either Frozen or Fresh)
1/8 Teaspoon Salt
1/8 Teaspoon Toasted Cumin
1/8 Teaspoon Aleppo or Guajillo Chili Powder
1 Teaspoon Lime juice
If using frozen Plantains, follow package directions for cooking and toss with Lime Juice and Spices.
Fresh Plantains are peeled, sliced on the bias and sautéed in Coconut Oil until cooked through and have a golden caramelization. Drain on paper towels and toss with Lime juice and Spices.
Serve Iguana Tail Whole on the plate with Spiced Tostones and RumChata Sauce.
With Taste,
Chef Caesar W. Desiato
OtaiseD's Blog 