Steps in Preparation

03:30 – Creating Warm Toasts with Serrano Ham and Tomato Spread
20:46 – Creating Baked Spinach with Goat Cheese and Onion Compote
31:38 – Creating Grilled Beef with Smoked Sea Salt Caramel
42:13 – Plating of Tapas

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Authentic Spanish Tapas with Chef Allen Smith

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When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Dishes include warm toasts with Serrano ham and tomato spread, baked spinach with goat cheese and onion compote and grilled beef with smoked sea salt caramel.

Smoked Sea Salt, La Chamba Cookware-Numex Chile Pequin, New Mexican Red Chile Powder, Hot Paprika, Chipotle Seasoning
Serrano Ham and Tomato Spread: Ripe tomatoes, garlic, brown sugar, extra-virgin olive oil, French bread and Serrano ham
Spinach with Goat Cheese and Onion Compote: Olive oil, bread, goat’s butter, spinach leaves, garlic, Spanish goat cheese, Shallot, raisins, honey, sherry vinegar
Grilled Beef with Smoked Sea Salt Caramel: Hanger or flat iron steak, butter, heavy cream, hot paprika

Warm Toasts with Serrano Ham and Tomato Spread - Serves 4-6, depending on portion sizes

  • 1 1/2 pounds of ripe tomatoes (4 to 5 medium)
  • 1 clove garlic, minced
  • 1 Tablespoon natural brown sugar
  • 1 Tablespoon extra-virgin olive oil
  • Spanish Sea Salt
  • 4-6 slices crusty French bread
  • 4-6 slices Serrano ham
  • Extra-virgin olive oil for drizzling

  1. Concasse (crush) the tomatoes, juice them through a strainer and finely chop.
  2. Put the chopped tomato and the strained juice into a small sauté pan. Place over a high fire, add the seasonings, and reduce the liquid from the mixture.
  3. Meanwhile, grill the toasts, drizzle with olive oil, and sprinkle with salt and stack on a warm plate.
  4. Transfer the cooked and seasoned tomato mixture into a small container and set next to the toast.
  5. Gently drape and fold the Serrano ham slices next to the tomato spread.
  6. Place a small pitcher of olive oil on the plate and optional crumbled cheese.

Note: This is also great with a pungent cheese crumbled over the tomato.

Onion Compote - Serves 6-8

  • 1/2 cup minced shallot, peeled and minced
  • 3 Tablespoons olive oil
  • 1 cup golden raisins
  • 1 Tablespoon honey
  • 2 Tablespoons sherry vinegar
  • 1 teaspoon Spanish Sea Salt

  1. Sauté the minced shallot in the olive oil until soft.
  2. Add the rest of the ingredients and over a low heat, allow to simmer for about 5 minutes.
  3. Remove from the heat and allow to cool.

Baked Spinach with Goat Cheese - Serves 6-8

Preheat oven to 400º

  • 1/4 cup olive oil
  • 1 to 2 thin slices of bread, crust trimmed and cut into 4 shapes of your preference (round, square, triangle etc.)
  • 4 Tablespoons goat’s butter
  • 2 cups baby spinach leaves
  • 4 cloves garlic, finely sliced
  • 6 ounces Spanish goat cheese
  • Spanish sea salt

  1. Heat the oil in a small sauté pan and toast the bread on both sides over a medium heat.
  2. Wipe out the pan and melt the goat’s butter. Add the garlic, and a generous pinch of salt. Sauté the garlic until very fragrant.
  3. Add the spinach to the pan and toss to coat with the butter. Sauté for about 3 minutes, tasting for seasoning.
  4. Meanwhile, spread the goat cheese on the sautéed bread and place on a small baking sheet.
  5. Divide the spinach between 4 ovenproof dishes, and when ready to serve, bake in the preheated oven (along with the goat cheese toast) for about 5 minutes until heated through.
  6. Garnish each dish of spinach with a goat cheese toast and a bit of the Onion Compote

Grilled Beef with Smoked Sea Salt Caramel - Makes 8 4-ounce servings

  • 2 pounds hanger or flat iron steak
  • Olive oil
  • Red chile powder (or chipotle seasoning)

  1. Roll the beef tender in the oil, then season with salt and dust with the red chile powder or the chipotle seasoning.
  2. Grill for about 3 minutes per side.
  3. Remove from the grill, and “tent” with foil while preparing the sauce.
  4. While the sauce is cooking (below), thinly slice the fillet and “fan” it to slightly separate the slices.

Smoked Sea Salt Caramel

  • 1 cup brown sugar
  • 4 ounces butter
  • 2 Tablespoons heavy cream
  • 1 Tablespoon hot paprika
  • 2 Tablespoons smoked sea salt

  1. Melt the butter and sugar in a sauté pan, over moderate heat.
  2. Stir in the cream and bring to a boil. Reduce the heat to a simmer, and simmer for about 2 minutes.
  3. Stir the paprika and sea salt and any juices that may have collected from the meat.
  4. Drizzle some of the hot sauce over the meat.