Mix all the dry ingredients (not the steaks)
If using previously sous vide cooked steaks, remove from the pouch, and dry very well. Season each steak liberally with the dry rub. You should use it all. Saute the steaks over medium high heat till well seared, about 2 minutes per side. Allow steaks to rest 5 minutes.
Pre-heat a pan to saute the steaks over medium high heat. If using raw steaks (not sous-vide cooked) pre-heat the oven to 400F.
If using raw steaks, saute the steaks for about 3 minutes on each side. Place pan in the oven and bake to desired degree. I'd suggest about 8 minutes, maybe less. Depends on thickness of the steak. Remove from the oven and allow to rest for 5 minutes.
Prepare Mofongo, Mole, and Escabeche; recipes follow.
Thinly slice the steak across the grain. Place in a bowl and toss with the juice of a lime, some cilantro, and salt to taste. Sauce plate with the Mole, place some Mofongo on the Mole, top the Mofongo with the beef, and top the beef with some Escabeche.
Slice the tomatoes sideways.
Finely dice the bell pepper.
Dice the remaining vegetables and the mango to a similar size.
Mix all the ingredients in a bowl. Adjust seasoning with salt and sugar.Cover and chill.
NOTE: The poblano chili is optional. Add more or less to your taste. I have a very low tolerance for chili and my recipes reflect that. This can be seasoned to your tastes.
Cook sweet potatoes and yellow plantain in water till potatoes are tender. Drain, and return to pot.
Return pot to medium heat and add black plantain and garlic. Stir with a wooden spoon and smash the plantains and the potatoes.
When not much steam is being released from the potatoes, remove from the heat and add cumin, pepper, scallions and juice of half of an orange. Add salt to taste.
Cut the sweets and plantains into 1 pieces
Saute the garlic and almonds in some oil for one minute over medium heat.
Add onion, peppers and saute briefly. Discard the cinnamon stick, and add the tomatillo. Puree in a blender until very smooth
Discard the cinnamon stick, and add the tomatillo.
Puree in a blender until very smooth