BIRRIA RECIPE
A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.
Provided by Cynthia
Categories World Cuisine Recipes Latin American Mexican
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
- Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
- Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.7 g, Cholesterol 59.9 mg, Fat 6.6 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 630.4 mg, Sugar 1.2 g
BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)
Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 6
Number Of Ingredients 19
Steps:
- Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse meat and pat dry with paper towels. Season with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
- Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
- Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
- Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
- Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
- Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.
Nutrition Facts : Calories 739.3 calories, Carbohydrate 55.1 g, Cholesterol 137.5 mg, Fat 37 g, Fiber 8.3 g, Protein 44.1 g, SaturatedFat 14 g, Sodium 165.7 mg, Sugar 3 g
TOP SIRLOIN TORTA "BOLA DE RES"
Torta made with Top Sirloin Sandwich steak, Onions, Green Peppers, Mexican Mayo, Refried Beans, Avocado, Lettuce and Tomato
Provided by Chef Jasso
Categories Lunch/Snacks
Time 35m
Yield 4 Tortas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Start off with cutting the sirloin tip steak like fajita strips, add 3 tablespoons of Olive to pan and let warm up, Season meat with garlic salt and add to pan and let sizzle. after meat starts to brown add chopped onions and bell peppers to mix in, in another pot add can of refried beans and start warming up in medium to low heat. Cut torta bread in half length wise add butter to both sides and put on hot griddle to toast, when toasted put on plate add mayo to bottom bun, followed by refried beans, Meat mixture, on top bun add Lettuce tomato and Avocado slices, close and enjoy.
Nutrition Facts : Calories 1015.9, Fat 85, SaturatedFat 31.6, Cholesterol 171.2, Sodium 455.5, Carbohydrate 23.4, Fiber 9.3, Sugar 3.8, Protein 43.7
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
TORTA SBRISOLONA
The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine. The addition of almond flour and cornmeal is partially responsible for the cookie's wonderful texture; the technique claims the rest of the credit. The dough is quickly mixed in a food processor - whir just until you've got a bowl full of morsels; you don't want a smooth dough - and then you pinch off nuggets of the dough and press them lightly into the pan. It's as if you were baking a pan full of streusel. You can cut the big cookie into individual pieces or put it out whole and let everyone break off chunks - messy, but fun.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 40m
Yield Make about 16 individual cookies
Number Of Ingredients 9
Steps:
- Center a rack in the oven, and heat it to 325 degrees. Butter an 8-inch square baking pan.
- Put both flours, cornmeal, sugar, salt and cinnamon in a food processor, and pulse to blend. Drop in the chunks of butter, and pulse, scraping the bottom of the bowl a couple of times, until the mixture looks like coarse cornmeal. Pulsing, pour in the yolk. Using long pulses, process until the mixture is moist and grainy, like wet sand - it should hold together when pinched.
- Transfer to a bowl, stir in the almonds and use your fingers to squeeze the dough into small streusel-like morsels; drop the pieces into the buttered pan as you go. When all the dough is in, pat it down gently, just enough to start the morsels on the road to sticking together.
- Bake for 34 to 38 minutes, until the top is deeply golden brown. Transfer to a rack, wait 3 minutes, then run a table knife around the torta and invert it onto the rack. If you want to cut it into pieces, turn it right-side-up onto a cutting board, and use a chef's knife to cut into cookies; return the pieces to the rack to cool to room temperature. If you want to serve the torta as a break-apart sweet, simply let it cool on the rack.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 38 milligrams, Sugar 5 grams, TransFat 0 grams
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