Carne De Res Con Salsa Romesca Recipes

AUTHENTIC & EASY ROMESCO SAUCE RECIPE - (SALSA ROMESCO)

Steps:

• Hydrate the ñoras the day prior by placing in water (or boil 15 minutes to do this quickly-- not quite the same but it works!), remove the stem and all seeds
• Dry the bread out a few hours in advance (if possible), then toast in the toaster until golden brown. Let cool, remove crusts and cut into smaller cubes.
• Roast the head of garlic and plum tomatoes (pierced at the bottom with a couple of slits) for about 35 minutes at 400°F (200°C) -- drizzle with olive oil before putting in the oven
• Then roast the nuts on a baking sheet for about 5 minutes, moving them around every couple of minutes (keep a close eye on them-- stop when they're golden and fragrant and do not let them burn!)
• Let everything cool down and then mix everything (the tomatoes, peeled roasted garlic cloves, rehydrated peppers, toasted white bread cubes, vinegar, roasted nuts, and olive oil) together in a blender until uniform (not too smooth)
• Add more vinegar, salt, and cayenne (if you wish) to taste.
• Enjoy the sauce with roasted vegetables, or on a sandwich.

CARNE DE RES CON SALSA ROMESCA

Steps:

• Vierte el aderezo sobre la carne en una bolsa de plástico con cierre. Cierra la bolsa; voltéala para empapar la carne con el aderezo. Ponla a marinar en la nevera durante 30 minutos o toda la noche.
• Combina, entretanto, la crema agria, los pimientos rojos asados, los cacahuates y la pimienta en la licuadora; tápala. Licua a velocidad media de 1 a 2 minutos o hasta que esté cremosa. Incorpora el perejil. Enfría la salsa en la nevera hasta el momento de servir.
• Saca la carne de la bolsa de plástico; desecha la marinada. Calienta una sartén mediana antiadherente a fuego medio-alto. Agrega la carne; cocina durante 15 minutos, dándole la vuelta una vez. Déjala reposar 5 minutos antes de rebanar. Sírvela con la salsa.

GUISADO DE RES EN SALSA DE JITOMATE - BEEF STEW IN TOMATO SAUCE

Steps:

• 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 to the meat along with 2 cups of tomato puree.
• Add the small can of corn and mixed vegetables to the meat mixture. Add additional water to thin the broth to a soup-like consistency.
• Now prepare the jalapeno salsa to be served on the side.
• Place 5 jalapenos and 3 plum tomatoes on baking sheet.
• Preheat oven to broil and broil, turning, until blackened.
• Remove the blackened skins and using a mortar and pestle, grind the chiles and tomatoes together along with 2 cloves of garlic.
• Serve with rice and beans and enjoy!

CARNE DE RES CON SALSA DE COCO

Steps:

• Calienta el aderezo en una cacerola grande. Cocina la carne, dándole la vuelta hasta dorar todos los lados.
• Agrega la cebolla, los ajíes y el cilantro; cocínalos durante 2 minutos. Agrega la leche de coco; haz hervir. Tapa. Reduce el fuego; deja hervir durante 1-1/2 hora o hasta que la carne esté tierna y alcance una temperatura interna de 165°F.
• Agrega las arvejas congeladas y revuelve; cocina el conjunto por 2 minutos. Espolvorea cada porción con el coco rallado.