Measure 2 cups for the barbacoa sauce and save the rest
ith heated tortillas.
Caldo de Res is accompanied by chopped sides
xperiment, I often use Caldo de Res by Knorr. This is just
n high.
Serve the barbacoa with fresh tortillas and white
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Cut the sliced flank steak into small pieces about the size of postage stamps.
Set steak pieces to simmer in vegetable oil over medium-low heat while preparing vegetables.
Dice the potatoes into small cubes and place them in a microwave safe bowl.
Microwave the potatoes 2-3 minutes on high until almost done.
Add the potatoes to the meat.
Add 1 cup fresh cilantro to the meat.
In a blender or food processor, add 1/2 large white onion, 3 cloves garlic, and coriander seeds. Add 1/4 to 1/2 cup water and puree.
Add this mixture ...
In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
Add water to cover and stir well.
Cover and simmer on low for 2 hours.
Uncover, stir, and simmer for an additional hour uncovered.
Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.
ell.
Assembling Green Chile Barbacoa Enchiladas:
Fry tortillas to
salpicon de pollo), seafood (salpicon de mariscos) or tuna (salpicon de atun).
Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
Cook the ribs at 2 to 2 1/2 ...
Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
Preheat the oven to 325 degrees F (165 degrees C).
Rinse meat and pat dry with paper towels. Season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown meat on all sides, about 10 minutes. Remove from heat.
Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange ...
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
uice and cilantro.
Assemble Barbacoa Bowls:
Top desired amount
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).