CARNE A LA MEXICANA RECIPES

Steps:

• Rinse all of the ingredients except the beef in water
• THE SAUCE
• Remove the seeds from the serrano chiles
• Peel the garlic clove
• Place a large pot of water to boil
• While the water is coming to a boil, score the tomatoes
• When the water has boiled add all of the tomatoes
• Cook the tomatoes until the skins start to separate, about 1 minute
• Plunge the tomatoes into ice-cold water. This helps the skins peel away and stops the tomatoes from cooking more
• Peel the tomatoes when they are cool to the touch
• Slice the tomatoes in half
• Remove the seeds from the tomatoes
• Add the tomatoes, serrano chiles, garlic clove and water to your blender jar
• Blend until smooth, about 1 minute
• COOKING THE DISH
• Slice the beef into 1/2" by 2" strips
• Slice the onions into 1/2" by 2" strips
• Preheat a large frying pan to medium-hot
• Add 2 tablespoons of cooking oil to the pan
• Add the onions to the pan
• Cook the onions until they are just starting to brown, about 6 to 7 minutes
• Remove the onions from the pan
• Add 1 more tablespoon of cooking oil to the pan
• Add the beef
• Cook the beef, until it has released its juice and most of the juice has evaporated, about 6 to 7 minutes
• Return the onions to the pan and stir to incorporate with the beef
• Pour the blended sauce into the pan
• Reduce the heat and simmer until the sauce has reduced and little liquid is left, about 15 minutes

Steps:

• Make the salsa without the lime juice.
• Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
• Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
• Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced – this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.