Ensalada De Carne De Cerdo Con Aguacate Y Chiles Jalapeños Food

ENSALADA DE CARNE DE RES ASADA CON ADEREZO DE AGUACATE

Steps:

• Precalienta la parrilla a fuego medio-alto. Espolvorea la carne con el chile en polvo. Asa la carne de 5 a 7 minutos por lado o hasta que esté bien cocida. Retírala de la parrilla; medio tápala con papel de aluminio. Déjala reposar 5 minutos.
• Mezcla, entretanto, la lechuga con los tomates, la cebolla y las aceitunas; colócalos sobre un platón para servir. Coloca el aderezo y el aguacate en la licuadora; pon la tapa. Licua esto hasta que esté homogéneo.
• Corta la carne a lo ancho de la fibra en rebanadas finas; colócalas sobre la ensalada. Rocíalas con el aderezo. Sírvelas con las galletas.

CARNE ASADA ENCHILADAS

Steps:

• Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
• Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
• Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
• Cook on Low until steaks are fork-tender, 6 to 8 hours.
• Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
• Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
• Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.