BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
CEMITA MILANESA
When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.
- Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.
- Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel-lined plate to drain.
- Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
CEMITA'S PUEBLA - CEMITA'S PUEBLA SALSA VERDE
Provided by Food Network
Categories condiment
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Blend ingredients well and serve over your favorite poblano meals.
More about "cemitas puebla steak tacos with salsa verde recipes"
FISH WITH SALSA VERDE RECIPE | ALEX GUARNASCHELLI
From foodnetwork.com
Author Alex GuarnaschelliSteps 4Difficulty Easy
BEYOND STEAK TACOS WITH SALSA VERDE
From beyondmeat.com
MOJO STEAK TACOS - CARLSBAD CRAVINGS
From carlsbadcravings.com
STEAK TACOS (WITH THE BEST SAUCE!) - CHELSEA'S …
From chelseasmessyapron.com
STEAK WITH ITALIAN SALSA VERDE AND VEGGIES - THE DEFINED DISH
From thedefineddish.com
CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE RECIPE | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
STEAK TACOS WITH SALSA VERDE - GUERRERO TORTILLAS
From guerrerotortillas.com
GET MICHAEL SYMON'S RECIPE FOR SKIRT STEAK TACOS AND SALSA VERDE
From today.com
SALSA VERDE GROUND BEEF TACOS - TOGETHER AS FAMILY
From togetherasfamily.com
CARNE ASADA TACOS WITH SALSA VERDE
From thecommunalfeast.com
GRILLED SKIRT STEAK TACOS WITH SALSA VERDE RECIPE
From today.com
CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE – RECIPES NETWORK
From recipenet.org
CEMITAS PUEBLA - CHICAGO, IL - DINERS DRIVE-INS AND DIVES
From dinersdriveinsdives.com
STEAK TACOS RECIPE {EASY MEXICAN DINNER RECIPE …
From tastesoflizzyt.com
CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE RECIPE
From recipenode.com
CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE RECIPE
From recipeofhealth.com
RECIPETHING - CEMITAS PUEBLA STEAK TACOS WITH SALSA VERDE
From recipething.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love