|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Steak with Tomato and Chili Sauce |
|
Serves: 4 Print this Recipe(Bistec con Jitomate y Chili en Polvo) Category: Beef The more traditional method for making this sauce is by soaking and then grinding dried chiles, but a delicious sauce can also be made with prepared ground ancho or pasilla chili powder. I developed this sauce after being asked by students in my classes how to use Mexican chili powders in place of whole dried chilies. The general rule is to use one tablespoon of pure chili powder for each dried chile, but it's always safer to start with less, and then taste. More can always be added, but not taken out if the sauce is too hot. Pure ground chili, with no seasonings added, can be found in cellophane packages in the Mexican section of most supermarkets or in Mexican markets. 3 teaspoons vegetable oil 1 (6- to 7-inch) corn tortilla, cut in quarters 1 large white onion, halved and thinly sliced 2 medium tomatoes, cored and chopped 2/3 cup canned beef broth 1 clove garlic (medium), peeled and thinly sliced 2 teaspoons pure ground ancho or pasilla chili powder 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1 teaspoon salt 1 tablespoon olive oil 4 (6-ounce) boneless New York strip beef steaks, 3/4-inch thick 3 jalapeño peppers, seeded, veins removed, and cut in thin strips 3 tablespoons chopped fresh cilantro 1. In a medium skillet, heat the oil until shimmering and fry the tortilla pieces, turning, until crisp and golden brown on both sides. Drain on paper towels and reserve. In the same skillet cook the onion, stirring, until softened, 3 to 4 minutes. With tongs, remove about 3/4 of the onion and reserve in a bowl. 2. Transfer the remaining onions to a blender, and add the tomatoes, broth, garlic, ground chili, oregano, and 1/2 teaspoon of the salt. Blend as smooth as possible. Transfer the sauce to a saucepan and bring to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, stirring frequently, until the sauce thickens and the flavors blend. Keep warm. 3. In a large skillet, heat the olive oil over medium-high heat and cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside for medium rate, or adjust time for desired doneness. Season with the remaining salt. Transfer the meat to a warm platter. 4. To the skillet, add the reserved onions. Add the jalapeño chile strips. Cook, stirring about 2 minutes or until completely heated through. The chile strips will still be crisp and bright green. To serve, pour a portion of the heated sauce in the center of each of 4 plates. Put 1 steak on the sauce and top with the onion and chile strips. Sprinkle each serving with cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Beef with Onion and Tomatoes Mexican Dried Beef Tequila-Lime Flank Steak with Pickled Red Onions Flank Steak with Mushrooms and Green Chile Strips Flank Steak with Tomatillo and Sweet Pepper Salsa Skirt Steak, Guadalajara Style Chuck Steak with Chihuahua Chile Salsa Pan-Broiled Steak with Onions and Chipotle Beef Tenderloin Steaks, Yucatán Style Beef Fillet Strips in Onion Sauce Beef Fillet Strips with Tomatoes, Peppers, and Onions Beef and Cheese Volcano Grilled Beef, Sonoran Style, with Onions and Chile Strips Beef Steaks with Red Chile and Wine Sauce Steak with Avocado Butter and Mango Salsa Steak with Tomato and Chili Sauce Steak with Cascabel Chile and Lime Rib Steaks with Ancho Chile-Red Pepper Cream Sauce Steak with Red Chiles Steak, Yucatán Style, with Green Seasoning Paste Beef Tenderloin, Huasteca Style Oven-Barbecued Beef Beef Short Ribs Boiled Rump Roast Beef, Vegetable, and Red Chile Stew Durango Beef Stew Mexican Meatloaf with Ranchera Sauce Basic Shredded Pork Crisp Shredded Pork Minced Spicy Pork Ground Pork Patties Mexican Pork Sausage Pork Chops with Lime Butter Pork Chops with Poblano Chile Sauce Yucatán Grilled Pork Steak Barbecued Pork Steak Marinated in Red Chile Paste Baby Back Ribs with Tamarind Crisp Pork Tidbits Grilled or Spit-Roasted Pork Pork in Guajillo Chile Sauce with Avocado Pork Loin Roast with Red Onion Sauce Pork Roast with Plantains and Tangerines Pork Roast with Peanut Mole Pork Shank, Yucatán Style Pork Tenderloin with Red Sesame Seed Sauce Pork Tenderloin with Serrano Chile Cream Sauce Pork Stew from Puebla Pork and Vegetables in Yellow Mole with Masa Dumplings Pork and Green Chiles Pork in Tomatillo Sauce Pork Stew with Poblano Chiles and Corn Pork "Tablecloth Stainer" Pork, Vegetable, and Chile Stew Pork with Black Beans and Chipotle Chiles Pork Stew with Pineapple Wedding Pork in Red Chile Sauce Pork in Tomato Sauce with Diced Zucchini Purslane with Pork Lamb Steaks with Chili Rub Lamb Stew, Yucatán Style Leg of Lamb in Chile Sauce Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce Oven-Roasted Lamb, Monterrey Style Lamb Shanks in Ancho Chile and Red Wine Sauce Lamb in Chile Broth Lamb in Red Chile Stew Lamb in Red Chile with Potatoes and Zucchini Breaded Veal Cutlet Veal in Sweet Red Pepper Sauce Veal Stew in Red Pumpkin Seed Sauce Liver with Onions, Raisins, and Jalapeños Beef or Veal Tongue in Vinaigrette Beef or Veal Tongue with Almond Sauce * Meats |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
