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MailTribune.com
  • Smoky Carne Asada

  • Ah, carne asada. Is it the dish that you always order at your favorite Mexican restaurant? Well now you can make it at home and get all those same wonderful flavors. Add some chips and your favorite salsa, and you're set. Oh yeah, a margarita wouldn't hurt, either. Enjoy!
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  • Ah, carne asada. Is it the dish that you always order at your favorite Mexican restaurant? Well now you can make it at home and get all those same wonderful flavors. Add some chips and your favorite salsa, and you're set. Oh yeah, a margarita wouldn't hurt, either. Enjoy!
    3 pounds beef stew meat, cut into thin strips, about 2 by 1/2-inch strips
    3 tablespoons all-purpose flour
    2 teaspoons salt
    2 tablespoons vegetable oil, divided
    1 cup water
    2 tablespoons chipotle pepper sauce
    1 teaspoon ground cumin
    1 large clove garlic, minced
    8-inch flour or 6-inch corn tortillas
    Red and green bell pepper strips
    Coarsely chopped onions
    Toss beef strips with flour and salt. Heat 1 tablespoon oil in 5-quart saucepot over medium-high heat. Add half of beef strips; cook until well browned on all sides, stirring frequently. Repeat with remaining oil and beef.
    Add water, chipotle sauce, cumin and garlic. Heat to boiling, over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Uncover; simmer 20 minutes longer or until beef is tender, stirring occasionally.
    Spoon beef onto platter. Serve with warmed tortillas, bell peppers and onions. Sour cream is optional.
    Makes 6 servings.
    Spicy Pork Carnitas
    2 pounds pork shoulder, cut into 2-inch cubes
    2 cups chicken broth
    1 large onion, quartered
    3 tablespoons Tabasco green jalapeño sauce, divided
    1 tablespoon ground cumin
    2 teaspoons dried oregano
    1 teaspoon salt
    Chopped cilantro for garnish
    8-inch flour or 6-inch corn tortillas
    Red and green bell pepper strips
    Coarsely chopped onions
    Heat pork, chicken broth, onion, 2 tablespoons Tabasco green jalepeño sauce, cumin, oregano and salt in 4-quart sauce pan over high heat to boiling. Reduce heat to low; cover and simmer 45 minutes or until pork is tender, stirring occasionally.
    Preheat oven to 400 degrees F.
    Place pork mixture in large roasting pan; toss with remaining 1 tablespoon Tabasco green jalapeño sauce. Roast pork 15 minutes, until liquid has evaporated and pork is slightly golden, stirring occasionally.
    Spoon pork onto platter. Sprinkle with chopped cilantro. Serve with warmed tortillas, bell peppers and onions.
    Makes 6 servings.
    Chipotle Chicken Tacos
    2 tablespoons vegetable oil
    2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
    3 cloves garlic, minced
    2 teaspoons chili powder
    1 teaspoon salt
    1 cup chicken broth
    3 tablespoons fresh squeezed lime juice
    4 teaspoons Tabasco® chipotle pepper sauce
    2 teaspoons grated lime zest
    8-inch flour or 6-inch corn tortillas
    Red and green bell pepper strips
    Coarsely chopped onions
    Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook until browned on all sides, stirring frequently, about 5 minutes. Reduce heat to medium. Stir in garlic, chili powder and salt; cook 1 minute.
    Add chicken broth, lime juice, Tabasco chipotle sauce and lime zest. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
    Spoon chicken onto platter. Serve with warmed tortillas, bell peppers and onions.
    Makes 6 servings.
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