Salsa Roja Asada W30 Recipes

Steps:

• Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
• Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
• Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
• Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.

Steps:

• Place all the ingredients into a blender. Blend well so onions are cut up finely and all ingredients are mixed together well.
• I have found to determine if the salsa is "perfect", it is better to taste it with a tortilla chip rather than with the sauce alone. Sometimes it is perfect the way the recipe is, other times I'll add more of the jalapenos, cilantro, vinegar, lime or salt depending on taste.
• Let the salsa the set over night for best flavor. You can eat it after about an hour in the fridge, but over night is best.
• This is one of those recipes you'll make a few times and modify to make your own perfect blend of salsa.

Steps:

• Place the halved tomatoes on a baking tray very close to the broiler element in your oven. Broil on high for 5 minutes.
• Remove the skins, flip the toms and broil on the other side for 5 minutes.
• Meanwhile, back at the ranch, cook the chiles and garlic in a nonstick pan - don't use any oil or any anything. Just let those puppies roast, turning frequently. Allow the skins to become quite black, this will give a nice roasty flavor to your salsa, and will make removing the peels much much easier.
• Place the shallot, cilantro and salt in your handy dandy thermomix or food processor. Blitz until minced fine.
• Add in the roasted and peeled chiles and garlic. Blitz again, scraping down the sides as needed. Be careful when you open up the top - those spicy ingredients might make your eyes water.
• Carefully add in your roasted tomatoes and blend until you have a nice thick puree. Add in the lime juice, mix through and you are done! This is best made a few hours ahead so that the flavors have a chance to gel.

Steps:

• Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
• Place tomatoes into food processor.
• Place chopped cilantro, lime juice, salt, and sugar into food processor.
• Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
• Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.

Steps:

• Grill all veggies except cilantro and salt until they blacken, removing each one as they do.
• Remove stems froom veggies and also seeds from peppers, if preferred.
• Place ingredients in a food processor and pulse until desired consistency is achieved.
• Taste for salt and adjust if needed.
• Chill until needed.

Steps:

• Preheat the oven to 300º F, 150º C.
• Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
• Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
• Stir in the tomato paste and allow to cook for 30 seconds or so.
• Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
• Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
• Sprinkle a little chopped cilantro over all right before serving. Viva!

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.