Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Beef - Seared Skirt Steak With Chipotle And Garlic
Famous Authors (View All Authors)
Southwestern - Beef -  Seared Skirt Steak With Chipotle And Garlic Post by :ctwitmer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1511

Click below to download : Southwestern - Beef - Seared Skirt Steak With Chipotle And Garlic (Format : PDF)

Southwestern - Beef - Seared Skirt Steak With Chipotle And Garlic

Roasted Tomatillo-Chipotle Salsa:
3 to 6 (1/4 to 1/2 ounce) stemmed, dried chipotle chilies (or canned chipotle chilies in adobo)
15 cloves garlic, unpeeled
8 ounces (about 5 medium) tomatillos, husked and rinsed
1/2 teaspoon salt, plus more to sprinkle on steak
1/4 teaspoon sugar

Remaining Ingredients:
1 tablespoon olive oil or vegetable oil or rich-tasting lard
4 (5 to 6 ounce) pieces beef skirt steaks, trimmed of exterior fat
1 medium onion, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2/3 cup beef broth
cilantro, for garnish

For dried chilies, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, about 30 seconds. In a small bowl, cover the chilies with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard water. (Canned chilies need only be removed from canning sauce.)

While chilies are soaking, roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 5 minutes, then flip and roast the other side.

Combine the tomatillos (and their juices), rehydrated or canned chipotles and 3 cloves of the garlic into a food processor or blender, and process to a rather fine-textured puree. Taste and season with salt and sugar.

Heat the oil or lard in a large (12-inch) heavy skillet (preferably cast iron) over medium-high heat. When very hot, pat the steaks dry, sprinkle with salt, and lay in the skillet in a single layer. Sear well on both sides until meat is rare to medium-rare, 3 to 4 minutes. Remove to a rack set over a plate.

Add onions to skillet and cook, stirring regularly, until they begin to brow (but still stays crunchy), about 5 minutes. Add the salsa to the skillet along with cumin, pepper and remaining 12 cloves of roasted garlic (yes, left whole). Stir as the salsa reduces for several minutes, then stir in the broth and simmer 5 minutes. Return the meat to the pan and let warm through, about 5 minutes or until the meat is done to your liking. Taste the sauce and add more salt or sugar if necessary.

With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic cloves over and around them. Sprinkle with cilantro.

The sauce can be prepared ahead of time. Skirt steak can be replaced other thin-cut steaks, such as New York/shell, ribeye or sirloin. Thin cut pork chops can be used.
If you like this book please share to your friends :

Southwestern - Slow-cooker Beef And Bean Burritos Southwestern - Slow-cooker Beef And Bean Burritos

Southwestern - Slow-cooker Beef And Bean Burritos
Categories : Beef Crockpot Tex-Mex Amount Measure Ingredient -- Preparation Method Slow-Cooker Beef-and-Bean Burritos Yield: 12 servings Ingredients 1 (2-pound) London broil 1 (1.25-ounce) package taco seasoning mix Cooking spray 1 cup chopped onion 1 tablespoon white vinegar 1 (4.5-ounce) can chopped green chiles 1 (16-ounce) can fat-free refried beans 12 (8-inch) fat-free flour tortillas 1-1/2 cups (6 ounces) shredded Monterey Jack cheese 1-1/2 cups chopped plum tomato 3/4 cup fat-free sour cream Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and

Southwestern - Beef -  Santa Fe Casserole Bake Southwestern - Beef - Santa Fe Casserole Bake

Southwestern - Beef -  Santa Fe Casserole Bake
1 pound lean ground beef 1 package (1.25 ounces) Lawry's Taco seasoning 2 cups chicken broth 1/4 cup all purpose flour 1 cup dairy sour cream 1 can (7 ounces) diced green chiles 1 package (11 ounces) corn or tortilla chips 2 cups (8 ounces) grated cheese Monterey Jack or cheddar 1/2 cup sliced green onions with tops In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco spices and seasonings; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and