inutes with the sauce, until birria begins to fall apart, 3
ith heated tortillas.
Caldo de Res is accompanied by chopped sides
xperiment, I often use Caldo de Res by Knorr. This is just
o a boil; add chiles de arbol and boil until soft
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.
br>Glazing and serving the birria: Shortly before serving, remove the
Preaheat oven to 350.
Season meat with adobo.
Toss meat with flour.
In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
Serve as a taco or over rice.
Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
Add the onion and garlic and cook for 3 minutes.
Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
Discard the bay leaf and season to taste with salt and pepper. Ladle the ...
heese
Add the Pico de Gallo in the middle of
nd whisk in the dulce de leche until it is completely
GET all ingredients needed for recipe and place in work station
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 ...
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
irst time you make the recipe, and you can leave it