Carne Asada Con Papas Y Salsa Roja Recipes

Steps:

• Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
• Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
• Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
• Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
• Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Steps:

• TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
• Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
• Heat a saute pan or skillet over medium-high heat.
• Add the onions to the pan and dry-roast for 10 minutes, turning often.
• Add the garlic and dry-roast for 10 minutes longer.
• Remove the onion and garlic from the pan, let cool, and then coarsely chop.
• Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
• Set aside at room temperature.
• (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
• Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
• TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
• Drain the potatoes again, dry thoroughly, and cut into quarters.
• Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
• Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
• Keep warm.
• TO PREPARE STEAKS: Preheat the broiler.
• Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
• TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
• Place the potatoes next to the steaks and salsa.

Steps:

• In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
• Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
• Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.

Steps:

• In a dutch oven, heat oil over medium heat.
• Add meat and saute until cooked through and brown, turning frequently.
• Add the paprika and cumin and stir to coat meat.
• Add the onions, garlic, green pepper, pepperoncini and bay leaves.
• Season with salt, pepper and seasoning (Mrs. Dash).
• Cook until onions are translucent.
• Add tomato sauce.
• Add white wine and water using empty tomato sauce can.
• Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
• Add potatoes, carrots and olives.
• Cook for about another 30-45 minutes, until potatoes and carrots are soft.
• (Add water or wine if soup thickens too much).
• Add peas about 15 minutes afterwards.

Steps:

• Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.
• Peel and cube potatoes (approximately in 1/2-inch cubes).
• Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet.
• Add tomato sauce, salt, pepper, cumin powder and garlic.
• Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.
• Potatoes will thicken sauce.