Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.
Meanwhile, preheat oven to 350°. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.
Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
Recipe Notes
Note: Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
Pound garlic, turmeric, and ½ tsp. salt in a mortar and pestle to a coarse paste (alternatively, pulse in a food processor). Transfer to a large bowl and mix in shallot, scallions, chiles, lemongrass, sugar, lime juice, fish sauce, and 2 Tbsp. water. Season fish with salt and toss to coat in marinade. Let sit at room temperature 1 hour, or cover and chill up to 4 hours.
Prepare grill for medium-high heat. Keeping marinade on fish, place each fillet between 2 ti leaves or 2 sheets of foil and grill until cooked through, about 5 minutes per side (thicker fillets will take longer).
Transfer fish to a platter lined with more ti leaves, if using. Serve with rice and lime wedges.
Make the graham cracker crust: Break the graham crackers apart and place in a food processor along with the flour, sugar and salt. Pulse until finely ground. With the food processor running, pour the butter in a steady stream until moist crumbs form. Transfer to an 8-inch disposable pie tin and press down on the bottom and 1 inch up the sides. Freeze for 1 hour, until the pie shell sets.
Make the margarita curd: In a large heatproof bowl, whisk together the lime juice, tequila, sugar, eggs and egg yolk, and place over a medium saucepan of simmering water. Whisk continuously until a creamy, thick custard consistency forms, 6 to 8 minutes, or until it registers 175° on a heatproof thermometer.
Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour the custard through a fine-mesh strainer into a medium bowl, then pour the strained mixture into the prepared pie crust. Freeze until completely firm, 4 to 6 hours.
Make the blueberry compote: In a medium saucepan, combine the blueberries, water and sugar, and shake to coat the blueberries. Bring to a boil. Remove the lid and simmer until most of the berries have burst and the liquid has reduced to a syrup, 8 to 10 minutes. Remove from the heat and stir in the lime juice. Transfer to a nonreactive bowl and chill. Makes 1½ cups of compote. Make ahead: The compote can be made up to 5 days in advance. Cover and chill until ready to use.
Make the whipped cream: In a large bowl or a mixer fitted with a whisk attachment, whisk the heavy cream, powdered sugar, lime zest and tequila until medium peaks form. Remove the pie from the freezer 15 minutes before serving and pipe or spread the whipped cream on top. Sprinkle with flakey sea salt and, using a spoon, top with ¾ cup of the blueberry compote. Sprinkle the green sanding sugar around the sides of the pie and serve.
Recipe Notes
Recipe: Frozen Margarita Pie - from Zac Young, David Burke Restaurant Group, New York & Tasting Table.
