CARNE CON CHILE ROJO
Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.
Provided by Rosa Isel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g
CARNE ASADA CON PAPAS Y SALSA ROJA
You need to coordinate this meal so you are cooking one part while setting up the next. A great version of steak and potatoes Mexican style
Provided by TishT
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
- Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
- Heat a saute pan or skillet over medium-high heat.
- Add the onions to the pan and dry-roast for 10 minutes, turning often.
- Add the garlic and dry-roast for 10 minutes longer.
- Remove the onion and garlic from the pan, let cool, and then coarsely chop.
- Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
- Set aside at room temperature.
- (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
- Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
- TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes.
- Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
- Drain the potatoes again, dry thoroughly, and cut into quarters.
- Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
- Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
- Keep warm.
- TO PREPARE STEAKS: Preheat the broiler.
- Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
- TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
- Place the potatoes next to the steaks and salsa.
Nutrition Facts : Calories 1311.3, Fat 75.5, SaturatedFat 26.8, Cholesterol 277.7, Sodium 371.6, Carbohydrate 67.6, Fiber 8.9, Sugar 6, Protein 87.9
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