LA CHOZA STEAK OAXACA

Re:LA CHOZA STEAK OAXACA (mar52)

Sun, 01 Apr 2012 01:39:46 GMT

Thanks for looking that up. The La Choza I went to in Westwood was very disappointing. Can't be the same as that which the OP writes about.

The owner kept telling us to try his other Chinese Restaurant not far from where we were eating.

Re:LA CHOZA STEAK OAXACA (Foodbme)

Sun, 01 Apr 2012 01:33:03 GMT

mar52

La Choza, La Choza, La Choza
The La Choza restaurant in Los Angeles is owned by an Asian family. Do you think this is one of those chains with restaurants all over the country?
Thank you for the two recipes. They both sound delicious.

I found La Choza Restaurants in CA, NM, TX & CA but could not find any web sites or references to it being a chain.
Most write-ups tended to indicate they were locally owned.
Must just mean it's a popular name for a Mexican Restaurant.
The English translation means "The Hut". Sounds pretty common.

Re:LA CHOZA STEAK OAXACA (mar52)

Sat, 31 Mar 2012 22:26:15 GMT

La Choza, La Choza, La Choza

The La Choza restaurant in Los Angeles is owned by an Asian family. Do you think this is one of those chains with restaurants all over the country?

Thank you for the two recipes. They both sound delicious.

Re:LA CHOZA STEAK OAXACA (rwking100)

Sat, 31 Mar 2012 14:56:49 GMT

We remember the La Choza on Howard and Paulina. It was the best Mexican place in the city and the Steak Oaxaca was one of their signature dishes along with the Enchiladas Choza - cheese/onion enchiladas covered with their great mole. I think that the peppers used in the Steak Oaxaca were poblanos.

Re:LA CHOZA STEAK OAXACA (chasB)

Sun, 18 Dec 2011 11:24:33 GMT

Anyone have the salsa recipe from La Choza? I still dream about it!

Re:LA CHOZA STEAK OAXACA (Twinwillow)

Sun, 30 Jan 2011 11:46:50 GMT

I'd go to Mexico and brave the drug crime just to eat that!

Re:LA CHOZA STEAK OAXACA (Foodbme)

Sun, 30 Jan 2011 00:19:50 GMT

Calls for Oaxacan Guacamole?? Was not familiar with that particular style so I looked it up. Here's a Recipe:
Oaxacan Guacamole
In Oaxaca, guacamole is more often a sauce than a dip. It's perfect for spooning over grilled meats of all kinds.

2 very ripe avocados
1/4 cup coarsely chopped onion
1 clove garlic, minced
1 to 3 serrano or jalapeno chiles, coarsely chopped
1/4 cup fresh lime juice (or more, to taste)
1/4 cup chopped fresh cilantro
1/2 teaspoon salt (or more, to taste)

Peel, pit and coarsely chop the avocados.
Combine the onion, garlic and chiles in a blender or food processor and process until finely chopped.
Add the avocados and process into a puree.
Add lime juice, cilantro and salt and process just to blend.
Taste for seasoning, adding lime juice or salt as needed.
Serves 4 to 6.

Re:LA CHOZA STEAK OAXACA (ann peeples)

Sat, 29 Jan 2011 22:31:51 GMT

Mr.Hoffman-yum!

Re:LA CHOZA STEAK OAXACA (Michael Hoffman)

Sat, 29 Jan 2011 21:13:42 GMT

Here's one version:

Oaxacan Style Carne Asada (Mexican-Style Thin Sliced Grilled Steak)
Serves 8.
2 bunches scallions, trimmed
8 jalapeno, serrano or poblano chiles
Coarse kosher or sea salt
Fresh ground pepper
2 pound boneless sirloin steak, sliced into broad sheets 1/4-inch thick*
16 corn or flour tortillas
4 limes, cut into wedges
Oaxacan Guacamole
Fresh salsa
* Ask your butcher to cut the sirloin for you on his meat slicer. You may alternatively use skirt steak or flank steak in this recipe.
Roast the scallions and chiles on the grill - either on the cooking grate, or directly on the charcoals (if using wood or charcoal). Remove from heat. Cover scallions with foil and set aside; scrape the skin off the chiles with a sharp knife (placing the chiles in a covered dish to steam for a few minutes immediately upon removing them from the grill, can make peeling them easier, but the steamed chiles will be softer). Cut the chiles in half, scrape out and discard the seeds, cover the chile halves with foil and set aside.
Oil the grill grate. Generously salt and pepper the beef and place it on the hot grate; grill, turning with tongs until cooked as desired (3 minutes per side will be Oaxacan-style well-done). Remove to cutting board, allow to rest for a few minutes (to retain juices) then cut into thin strips, against the grain or cut into 1/2-inch dice.
To serve, lace a few tortillas at a time on the grill to warm them. Set out lime wedges, guacamole, salsa and grilled items.
To eat, place a few pieces of beef on a warm tortilla; place a grilled scallion and a chile half on top; top this with spoonsful of guacamole and salsa and a squeeze of lime juice. Roll the entire thing up and eat.

LA CHOZA STEAK OAXACA (MAC/MIKE)

Sat, 29 Jan 2011 19:50:32 GMT

20-30 years ago La Choza restaurant in Chicago served a dish called "STEAK OAXACA" (CUT UP STEAK OVER FLOUR TORTILLAS WITH ONIONS & CILANTRO, COVERED WITH CHEESE). DOES ANYONE HAVE A RECIPE?