LA CHOZA STEAK OAXACA

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?

Remember it well but not the exact components of the dish. Think there was some guac involved as well, maybe as garnish?. There's another la Choza now on Clark in Rogers Park. When I first saw it a few yrs ago, I pulled a u-turn, parked in a bus stop and ran in to see if they were the same people, as I've been jonesing for a natchoesque app they used to have called "Kamoosh". It wasn't to be. No connection. That was my standard order back in the late 70's-early 80's. Kamoosh and Steak Oaxaca.

Came to the right place though. Hopefully someone here will remember.

The kamoosh and steak Oaxaca were also my favorite picks at La Choza and, when it closed, I came up with home renditions of both. Now, this is more of a 'method' and certain items, like the choice of steak, can be switched out to suit your preference. I'm reading this off of a tattered piece of paper that I jotted down about 25 years ago and written for what was easily available at grocery stores at that time. So, for instance, the 'small can of green chiles' could be updated to using some chopped chipotles in adobo, but that's just a suggestion, use whatever your preference might be. I haven't made this in a long, long time but I do remember trying to intricately dissect that dish and this is what I came up with. Also, and VERY IMPORTANT, place the tortilla on a broiler safe dish, or plate. I had rock hard stoneware dinner plates and I broiled the Oaxaca right on those plates. One of my friends 'unfriended' me after I gave her this recipe and she ruined two dinner plates when they cracked under the heat of the broiler! If I was to make this today (and now I'm very tempted to) I think I'd use my large broiler platter and make 2 servings of this. I want to make very clear that this is my own concoction, I did not take this from any printed resource nor from anyone connected to the original La Choza restaurant. If anyone wants the kamoosh recipe, I think I can come up with it....I don't have that one written down, it's in my head.

Steak Oaxaca

Serves 4

1 1/2 to 2 lbs. steak (skirt, flank, etc.) sliced into bite-sized pieces
2 cloves garlic, minced
chopped cilantro, as much as you like
4 large flour tortillas
1 large tomato, chopped
1 medium onion, diced
1 small can diced green chiles, drained
hot sauce or salsa, your choice
1 to 2 lbs. Monterey jack cheese, shredded (or use your choice of cheese but use a melting cheese)

Brown steak pieces in vegetable oil with garlic and cilantro. Place tortillas on a broiler-proof dish, sprayed with non-stick spray. Don't overlap the tortillas as each tortilla is one serving. Spread the steak pieces evenly over the tortillas and then top with chopped tomato, onion and green chiles. Dot with hot sauce or salsa and then spread the cheese thickly and evenly over everything. Place under the broiler until the cheese is melted and bubbly.

you can garnish this as you please with guacamole, sour cream, chopped cilantro, etc.

I don't remember if I sauteed the onions before sprinkling them on top of the meat but, years later, that seems like a good idea.

That looks like a lot of cheese for 4 servings.

Kamoosh me please.

That's the amount (of cheese) I had written down 25, or so, years ago. I do remember it was a pretty cheesy dish.

Kamoosh

use the largest, flattest tortilla chips you can find, or make your own chips with fresh corn tortillas cut into quarters and fried in a bit of oil.

Lay the chips down in a single layer on a rimmed baking sheet. Heat up some canned refried beans until they're loose and smooth...add a little water or chicken stock if the mixture seems really thick. Put about a Tablespoon of refried beans on each tortilla...more or less to suit your taste. Top with shredded cheese....Monterey jack, pepper jack or any good melting cheese of your choice. I remember using cheddar and Monterey jack.

Bake at about 350° until the cheese is nicely melted. Remove from oven and top each chip with finely diced tomatoes, a dab of guacamole, finely diced jalapeno or anything you think would taste good on top!

That's the way I remember Kamoosh to be. I must add however, I've killed off a lot of brain cells in the past 25 years.

LIke I said, natchoesque.

Perhaps a bit less cowbell?

It's always funny to find out that other people liked things that are part of one's past. Shared memories of a place that was meaningful and much loved.

These were my two favorite items at La Choza, as well -- especially the steak Oaxaca, only because I'd gotten addicted to a version of kamoosh/Mexican pizza at a place I seriously frequented while I was a student in Santa Barbara. I remember that steak dish as being massively cheesy -- but in the best possible way. I did remember the kamoosh as being more than just beans and cheese on a tortilla, but then I may be conflating my memory of that dish at La Choze with the place in Santa Barbara.

I did a search, and while I didn't find reference to kamoosh anywhere other than associated with La Choza, I did find the following recipe for Kamoosh a La Choza, and so, without having any idea whether it's any good, here's a link to the recipe: http://www.andovertownsman.com/townspeo ... se-kamoosh

Actually, the more I think about it, the more I think that the steak dish I loved at La Choza was bistec a la tampiquena. The description is about the same as that given above -- grilled steak with a load of onions and cheese. But it's not uncommon for dishes in a Mexican restaurant to have an overlap of ingredients. However, the one that made me dream was the tampiquena.

Cynthia wrote:Actually, the more I think about it, the more I think that the steak dish I loved at La Choza was bistec a la tampiquena. The description is about the same as that given above -- grilled steak with a load of onions and cheese. But it's not uncommon for dishes in a Mexican restaurant to have an overlap of ingredients. However, the one that made me dream was the tampiquena.

The hallmark of steak tampiquena (or tampiquefa, as it's sometimes called) is that it's served with an enchalada.

stevez wrote:

Cynthia wrote:Actually, the more I think about it, the more I think that the steak dish I loved at La Choza was bistec a la tampiquena. The description is about the same as that given above -- grilled steak with a load of onions and cheese. But it's not uncommon for dishes in a Mexican restaurant to have an overlap of ingredients. However, the one that made me dream was the tampiquena.

The hallmark of steak tampiquena (or tampiquefa, as it's sometimes called) is that it's served with an enchalada.

Okay. That sounds familiar, too. Thanks for the differentiation.

I ate at La Choza often enough that I had a lot of different things over the years, but it's all far enough in the past that the specifics are blurring. It could have been either or both. It was all good. Especially in nice weather when you could be on the patio out behind the restaurant.