CHILE CARNE ASADA
This recipe is so delicious, you can eat the meat as main course, or cut it up for burritos and tacos.
Provided by Annacia
Categories Mexican
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Rehydrate the dried chiles which will take about 30 minutes and puree.
- Whisk the chile puree, the lime juice and cumin together.
- Rub the mixture on the meat, cover and let it marinate for at least 2 hours, or overnight if you can.
- Bring to room temperature and cook on a medium hot grill to desired doneness.
Nutrition Facts : Calories 285.7, Fat 9, SaturatedFat 3.4, Cholesterol 119.5, Sodium 95.8, Carbohydrate 3.8, Fiber 0.6, Sugar 2.1, Protein 45.2
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
CARNE CON PAPAS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Heat olive oil in large skillet.
- Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften.
- Add onions, salt, pepper, sliced meat.
- Cover and simmer for 5 minutes.
- Add HERDEZ® Salsa Casera and stir.
- Simmer for 2-3 minutes.
- Serve directly from pan or from a large bowl.
- For additional color and flavor, add thin slices of red and yellow bell pepper.
CARNE ASADA CON CHILE VERDE
Categories Beef
Number Of Ingredients 7
Steps:
- Pound steak thin Salt & pepper Dredge in flour Pan-fry in hot oil till tender Drain on paper-towels Place on baking sheet, cover with green chilies and cheese Bake @ 350 till cheese melts - about 10 minutes
CARNE CON CHILE
This is a great authentic Mexican recipe.
Provided by Eny
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Place the tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves into a saucepan over medium-low heat, and cool until the mixture is juicy and the peppers are tender, about 10 minutes. Remove and discard the garlic cloves. Pour the mixture into a blender, and blend until smooth, about 1 minute; set sauce aside. Mince 1 clove of garlic, or amount to taste, and mix into the sauce; season to taste with salt.
- Mince 1 more clove of garlic, and place into a skillet with the pork over medium heat. Cook covered until the pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour the blended sauce over the meat, and reduce heat to a simmer; cook, stirring often, until the pork is tender, 5 to 10 more minutes.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 26.1 g, Cholesterol 135.8 mg, Fat 35.8 g, Fiber 6.4 g, Protein 48.6 g, SaturatedFat 11.9 g, Sodium 108.1 mg, Sugar 9.5 g
CARNE DE CERDO Y CHILE VERDE
This is a Mexican dish of lean pork and green chili's. I learned it from my husband, who is from Mexico, and It's now one of my favorites.
Provided by coviedo2009
Categories Meat
Time 1h30m
Yield 4 Adult Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or stew type pot with lid, Heat oil/fat on medium heat till hot. Add cubed pork meat. Sprinkle in seasonings, except salt, (save the salt for when the dish is completely done). sear pork in pan till carmel brown on all sides. Then add the Peppers, Onions, tomitillos, and a little water to help cook it all down. Cook covered on medium to low heat until meat is tender. Add water as needed till all the items in the dish cook down to a fine green sauce and the meat is tender. Then cook the sauce uncovered till it is somewhat thickened. This takes about 45 minutes to an hour. Serve with Tortillas, & beans. To make this dish after a hard day of work, I found it easier to cut up the Tomitillos, Onions and Peppers , Cilantro and put in a zip lock back ahead of time and freeze. I do the same by cubing the pork in advance and freezing it. NOTE: This dish is on the HOT side, to make in milder, you can delete or substitute the serano peppers with jalapenos.
Nutrition Facts : Calories 379.9, Fat 20.8, SaturatedFat 4.8, Cholesterol 100.4, Sodium 673.3, Carbohydrate 9.4, Fiber 2.5, Sugar 5.1, Protein 37.9
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