Some recipes by Chef Oropeza include crab burgers and beef-wrapped asparagus spears with sesame and chipotle sauce. Chef Oropeza's crab burgers recipe serves six, while his beef-wrapped asparagus serves 12 single spears.
To make Chef Oropeza's crab burgers, mix 4 ounces softened cream cheese with 1 egg. Add 12 ounces drained crabmeat, 3/4 cup crushed saltine crackers, 3 tablespoons chopped parsley and 1/4 teaspoon cumin. Heat 1 tablespoon of oil in a skillet over medium heat. Add the patties in batches and cook for three to five minutes on each side.
Remove the patties from the skillet and drain them on a paper towel. Mix 1/3 cup of mayonnaise with 2 tablespoons of fresh cilantro. Spread the mayo mixture on toasted buns and garnish the sandwiches with lettuce and tomato.
Make Chef Oropeza's beef-wrapped asparagus spears by first making his signature sesame and chipotle sauce. Combine 3 tablespoons of lightly toasted sesame seeds, 1 clove of minced garlic, 1 marinated chipotle chile, 1/8 teaspoon salt and 1/2 cup canola oil in a food processor. Pulse the mixture for one minute and refrigerate the sauce.
Season a semi-frozen, 1/3 pound strip loin steak with salt and pepper and cut the steak into 12 long strips. Blanch 12 asparagus spears in salt water. Wrap one beef strip around one asparagus spear and sauté them in canola oil heated to medium. Add the garlic and cook until the beef browns. Brush each spear with sesame and chipotle sauce.