Cemitas Puebla Steak Tacos With Salsa Verde Recipes

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BEEF TACOS WITH SALSA VERDE



Beef Tacos with Salsa Verde image

Provided by Food Network Kitchen

Time 6h20m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 3-pound boneless beef chuck roast
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 16-ounce jar salsa verde
1/2 white onion, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped fresh cilantro
12 corn tortillas, warmed
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Lime wedges, for serving

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



Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

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



Cemita Milanesa image

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

4 thin beef bottom round or knuckle steaks (about 6 ounces each)
Seasoned meat tenderizer, for sprinkling
2 large eggs
1 1/2 cups milk
1/2 cup fresh breadcrumbs
1/2 cup store-bought breadcrumbs (such as Bimbo or El Mexicano)
2 pinches of dried Italian seasoning
1 pound lard, for frying
4 cemita or other sesame rolls, split and toasted
2 avocados, pitted, peeled and sliced
Kosher salt
Olive oil, for drizzling
Diced yellow onions and pickled red jalapeños, for topping
16 thin slices queso blanco or queso fresco
Handful of shredded or pinched queso Oaxaca
Papalo herbs, for topping (optional)

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



Chipotle Shrimp Taco with Avocado Salsa Verde image

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

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

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



Cemita's Puebla - Cemita's Puebla Salsa Verde image

Provided by Food Network

Categories     condiment

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

8 roasted tomatillos
1/2 bunch freshly chopped cilantro leaves
1 jalapeno
4 roasted garlic cloves
1 tablespoon green habanero sauce
1 cup water
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Blend ingredients well and serve over your favorite poblano meals.

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