Michoacan Beef With Nopales Recipes

MICHOACAN BEEF

Steps:

• NOTE: to reconstitute dried chipotle chilies place the chilies in a pan with enough water to cover. Protecting your face against fumes and making sure the kitchen in well ventilated, bring the chilies and water to a boil. Cook for about 5 minutes then remove from heat. Cover and let stand until softened.
• Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour.
• Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes.
• Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Top and tail the green beans and add them to the pan 15 minutes before the end of cooktime or until the way your like them. Skim off any fat that rises to the surface.
• Transfer to individual bowl and serve with beans and rice.
• Transfer to.

NOPALES

Steps:

• 1 Place the tomatoes in a small saucepan and add water.
• 2 Boil the tomatoes until they soften.
• 3 Place the peppers in a bowl with water and soak them until they soften.
• 4 Blend the tomatoes, peppers and 1/2 cup water with salt to taste, the garlic clove and the dried oregano.
• 5 In a frying pan over medium heat roast the cactus paddles and add the diced onion. Cook until the cactus paddles dry completely.
• 6 Add the tomato sauce and boil for a couple of minutes to let them mix correctly.
• 7 Ready.

MICHOACAN BEEF WITH NOPALES

Steps:

• Season the flour to taste with salt and pepper; toss the meat to coat. Brown in hot oil, then add the onions and garlic and saute a couple of minutes until fragrant.
• Add the tomatoes, chipotles and stock. Bring to a boil, reduce heat, cover and simmer about 2 hours until meat is tender. About 15 minutes before the end of cooking time, add the nopales and sugar.
• Serve with warm corn tortillas.

MICHOACAN BEEF

Steps:

• Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour. Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes. Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Add green beans to the pan 15 minutes before the end of cook time or until the way you like them. Skim off any fat that rises to the surface. Transfer to individual bowl and serve with beans and rice.