CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE
Provided by Food Network
Categories main-dish
Time 55m
Yield Makes 4 to 8 servings
Number Of Ingredients 18
Steps:
- 1. For the salsa verde: Heat a griddle, grill, or skillet over high heat and add the tomatillos, garlic, and jalapenos all at once. Eyeball them, but do about a minute or two on each side, turning with tongs, until everything is close to getting black but not black.
- 2. Put the charred vegetables in the blender with the avocado, water, and salt and blend until smooth. Add the cilantro and blend again.
- 3. For the steak: Combine the seasonings in a small bowl. Squeeze the limes over the meat evenly, using all their juices. Then rub the lime halves over the meat to get the pulp over it. Sprinkle the seasoning mix over both sides.
- 4. Heat a grill to medium-high. Grill the steak to your liking; we like it medium-well. Remove, let rest 5 minutes, and then slice it across the grain in angled strips. Using 2 tortillas per taco, pile in some meat, onion, and cilantro and top with salsa verde.
BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
SOFT BEEF TACOS WITH SALSA
Categories Beef Potato Sauté Eggplant Bell Pepper Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Drain on paper towels, pat eggplant dry, wiping off salt.
- Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
- Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
- Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
- Serve stew with tortillas, allowing diners to assemble tacos.
SHREDDED SALSA VERDE BEEF (CROCK POT)
If we are watching our carbs very carefully we eat this piled with shredded lettuce, shredded cheese and sour cream. If not we wrap it in flour tortillas (low carb or not) with shredded cheese and have burritos. Or brush the outside of the burritos with butter after they are rolled and bake in a 425 degree oven for 15 minutes for Chimichangas. Then top the burritos or chimichanga2 with shredded lettuce, salsa, sour cream and shredded cheese. Delicious!
Provided by Sooz Cooks
Categories Roast Beef
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
- Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.
Nutrition Facts : Calories 305.3, Fat 22.4, SaturatedFat 9, Cholesterol 78.2, Sodium 702.1, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 21.7
FILLET OF BEEF WITH SALSA VERDE
My idea of a special occassion dish, and one that Russell is often asked to cook for ME. I could eat the Salsa Verde off a spoon, I love the flavours so much.
Provided by JustJanS
Categories Sauces
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 190C degrees.
- Spread the meat with the mustard, then roll in the pepper and mustard seeds.
- Heat the oil in a frying pan, and add the beef, turning to brown on all sides.
- Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.
- SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped.
- With the motor running, slowly add the oil and continue processing to make a thick paste.
- To serve, slice the beef and serve with Salsa Verde.
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