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Mexican style beef steak sandwich

Mexican style beef steak sandwich


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Mix all the ingredients for the marinade. Add the piece of meat and leave to marinate for 15 minutes.

Cut the peppers and julienne onions.

Heat two pans over medium to low heat with a little oil. Add in one, the meat, and in the other, the vegetables. Add a little of the marinade over the meat, keep the rest.

Turn the meat every minute, until it is cooked according to your preferences.

Let the meat rest for a few minutes, then cut into strips.

When the vegetables have softened, add the rest of the marinade, the juice resulting from slicing the meat, salt and pepper and cook for another 10 minutes, until lightly caramelized.

Heat the baguettes for a few minutes in the oven, then cut lengthwise in half. Fill with slices of cheese, strips of steak and caramelized vegetables.

It is consumed immediately.


Tortilla - the essence of Mexican cuisine

When he says Mexico, any lover of international gastronomy automatically thinks of an extremely spicy food, which would put even the bravest of the most greedy to the test.

Tacos, pozole, enchiladas or moles are just some of the foods that ignite the taste buds, but none of them would be the same if there were no essential food, which is the basis of Mexican cuisine: tortilla.

Mexican gastronomy is extremely varied and, especially, complex in terms of preparation of dishes. Recognized worldwide for its distinct and extremely spicy flavors, it brings together elements of both Mesoamerican and European cuisine, while greatly influencing the traditions of other countries.

Because it is special, Mexican food was declared in November 2010, Intangible Cultural Heritage of Humanity by UNESCO, along with French cuisine.

What legends exist around these foods?

Beyond the multitude of dishes and unmistakable taste, Mexican cuisine reflects an extraordinary culture based on religious rituals, magic and art. Corn, the main ingredient in which the famous tortillas are made, could not be an exception to this rule.

Considered the "creation of the gods", corn is one of the most important Mexican legends and is related to the way the gods created humanity. An old North American legend says that Quetzalcoatl, the supreme god in Aztec mythology, descended to Mictlan, the place where all the dead went, and gathered their bones, which he took to the goddess Coatlicue. She shaped them with a little corn and that's how people appeared.

Mexican tortillas or sticks

Tortillas are a staple of Mexican cuisine, although they are consumed throughout Latin America. They have a circular shape, can be prepared from both corn and white wheat flour and, although they bear the same name, should not be confused with tortillas from Spain, which are prepared according to another recipe.

The most well-known way of preparing these foods is the one in which the corn grains are cleaned well and boiled in water with calcium oxide, in order to then knead until obtaining a consistent paste. Wheat flour tortilla is prepared by mixing it with water or milk, vegetable butter or lard and salt. The flour is kneaded together with the other ingredients and cut into a circular shape, so that it can then be placed in the oven, on a metal or clay plate. The final shape is similar to a Lebanese pancake or stick.

Tortilla is a staple in Mexican cuisine and takes the place of our bread, and can be enjoyed with many specific dishes. Regardless of income or social class, tortillas are consumed in huge quantities throughout Mexico and beyond.

The story of the tortillas

Their presence in Mexican culinary art is so old that even specialists have not been able to establish exactly the origin and time when they began to make their place in the diet of the natives. It seems, however, that their origin is pre-Hispanic, as evidence has been found in Oaxaca that tortillas have been prepared since 1500 BC.

What dishes can tortillas be served with?

  • Chilaquiles & ndash Slice, boil and then fry in spicy sauce.
  • Chiladas & ndash When they wrap chicken or cheese and are soaked in spicy sauce they are called chiladas. If the sauce is red, it is called entomatadas, and if it is made of red beans, enfrijoladas.
  • Tacos dorados & ndash When they are stuffed with guiso (a homemade beef steak in sauce and vegetables) and fried in a pan.
  • Tostadas & ndash Fry in a pan with beans, meat, vegetables and lettuce.
  • Quesadillas & ndash Prepared in a double layer, with cheese in the middle.

In addition to all this, a plate full of tortillas is placed at any table, so that the guests can serve with them if they feel the need for a consistent food, in addition to the dish in front of them. Moreover, they also play the role of edible cutlery.

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Beef with gorgonzola sauce

Yesterday we said goodbye to Bish & amp Teo, whom we hope to visit overseas and countries soon (so as not to wake up with dirty emails from Bish, as he "threatened" us)

And because Bish was deeply "moved" by the beef muscle with gorgonzola sauce he ate last year for my birthday - so impressed that he said he was the best he had eaten, and he ate something. cities in Europe - we decided to say goodbye in style.

So beef with gorgonzola sauce was. And with a fluffy puree. And with baby spinach sautéed in butter. And with sweet-sour plum reduction with balsamic.

I prefer beef muscle in the blood to medium, juicy, but many people eat it well done. Of gustibus, I don't blame anyone, but it seems to me that a good part of the flavor disappears if you fry it until it dries.

Cut the beef into 3 cm thick pieces, then place it on the very hot grill. Leave it for one minute on each side (for medium) and two minutes on each side (for well done). After he has taken those beautiful and good-looking grills, transfer them to another bowl, season with salt and pepper, drizzle a few drops of olive oil or, even better, put a little butter, then put the dish in the oven. another 3 and a half minutes (medium) or 4-5 minutes (well done).

For the gorgonzola sauce you need a tablespoon of butter, 100 grams of gorgonzola, 100 ml of sweet cream (La dorna, 32% fat I used). Melt the butter over low heat, then add the diced gorgonzola and incorporate. Add the sour cream and simmer over low heat until it boils. Season with a little salt (gorgonzola is already salty) and pepper.

Puree everyone knows how to do, I guess, and if not, there is Google's best friend: P. Saute the spinach in butter for 1-2 minutes, until it softens, and the reduction, which brings that drop of acidity in the whole combination that will be on the plate, can be found here.

The end result is this, in fact, I didn't even take pictures along the way, because I also had to entertain the guests :). And Bish and Teo did not leave Romania with a bitter taste, so to speak


Beef steak salad

Wash the meatballs, dab it with paper towels and grease it with oil.
Season and wrap in cling film.
Set aside for at least 2 hours, cool.
Cook the steak on the grill, only 3 minutes on each side.
Slice it into thin strips of 5-6 mm, perpendicular to the direction of the fiber.

Heat the water in a wok and add the beef strips.
Cook for 2 minutes, then remove the steak and cut it into pieces.
Put the beef with the wok juice in a plastic storage box with a lid.
Add olive oil, lemon juice, lemon, fish sauce, onion, basil, coriander and garlic.
Stir and marinate for 2 hours, covered. If you want to leave it overnight, let it cool after it reaches room temperature.

In a salad bowl, place chopped cabbage, spinach, lettuce and sliced ​​cucumber.
Add the steak and marinade and mix.
Garnish with mint and serve.


Baked beef with herbs

Preheat the oven to 200 degrees Celsius and prepare the middle shelf. Meanwhile, wipe the pork muscle with a paper towel to dry completely.

If one part of the muscle is thinner, tie it with a butcher's string so that it cooks evenly over the entire surface.
Take the muscle in your hand and grease it well with oil, then season it well with salt and freshly ground pepper.
Set it aside and heat a frying pan with oil.

When the oil starts to smoke, put the meat in the pan and, for about ten minutes, brown it everywhere.

Transfer the meat to a baking dish and let it cool for about 15 minutes.

Meanwhile, mix well in a bowl the butter with the garlic, rosemary and thyme. When the meat is ready, grease it with this mix on top and on the sides.

Cook for 25-35 minutes until the thermometer, inserted in the thickest part of the meat, records 49-51 degrees Celsius (for a meat in the blood) and 51-57 degrees Celsius (for medium rare).

Remove the meat from the oven and place it on a mincer. Cover lightly with foil and let it rest for at least 20 minutes before serving.

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Cool hunt: A steak with a word

In the Old Center of Bucharest, opposite the Curtea Veche Museum, as you climb from the barrier to Selari and turn right onto Strada Franceza, you will find Red Angus Steakhouse, a restaurant that caught my eye because it came out of the pizza landscape -paste-salad ubiquitous in most places in the area.

In the Old Center of Bucharest, opposite the Curtea Veche Museum, as you climb from the barrier to Selari and turn right onto Strada Franceza, you will find Red Angus Steakhouse, a restaurant that caught my eye because it came out of the pizza landscape -paste-salad ubiquitous in most places in the area.

Kaufland Romania launches a gourmet pop-up restaurant

I'm not a big fan of steaks. By the way, I don't really like meat in any way. That's why, when I eat it and choose to talk about it, it means it's special. And then, taking your boyfriend to such a restaurant is definitely the kind of surprise that he will appreciate to the fullest! So get on the phone, make a reservation and invite your partner into town. But first of all, read the lines below so that you can impress him to the maximum with your steak-culture!

Red Angus Steakhouse?

Now I understand why this steak melts in my mouth, I tell myself as I remember the two knives broken in beef bought from the store and cooked at home. I feel the need to point out that not my cooking talents are responsible for the difference in taste between the two steaks. The fact that the species is called Red Angus depends (surprisingly) on the appearance of the horns and not on any color of the skin or flesh.

Beef is the most popular option. You can serve it with arugula salad (and I guarantee you won't gain any grams) or with baked potatoes (the tastiest garnish). You will order the steak in the appropriate portion: gentleman & rsquos cut or lady & rsquos cut. I couldn't finish the lady cut either. Don't imagine that I would be a sparrow, but the steak is so full that you get tired of saying & ldquosteakhouse & rdquo.


Beef steak salad

Wash the meatballs, dab it with paper towels and grease it with oil.
Season and wrap in cling film.
Set aside for at least 2 hours, cool.
Cook the steak on the grill, only 3 minutes on each side.
Slice it into thin strips of 5-6 mm, perpendicular to the direction of the fiber.

Heat the water in a wok and add the beef strips.
Cook for 2 minutes, then remove the steak and cut it into pieces.
Put the beef with the wok juice in a plastic storage box with a lid.
Add olive oil, lemon juice, lemon, fish sauce, onion, basil, coriander and garlic.
Stir and marinate for 2 hours, covered. If you want to leave it overnight, let it cool after it reaches room temperature.

In a salad bowl, place chopped cabbage, spinach, lettuce and sliced ​​cucumber.
Add the steak and marinade and mix.
Garnish with mint and serve.


BURRITO WITH BEEF (VIDEO RECIPE)

My dear ones, if you are out of ideas and don't know what to cook, I recommend a beef burrito. It is very tasty, filling but also easy to prepare and can be adapted so that it is to everyone's liking.

What a burrito

You can use pre-chopped and cooked meat, but also grilled or pan-fried meat. If you have leftover steak in the fridge, you can use it to make a delicious burrito.

You can also try a vegetarian burrito. You can try a combination of grilled mushrooms or eggplant with lots of fresh vegetables.


How to pack a burrito

It's quite simple: put the filling in the middle, bring the ends over the filling, then the sides. To keep it wrapped, you can wrap it in aluminum foil or brown it in the pan for 1-2 minutes on each side. It will be better

How to serve burrito

Ingredients needed to prepare burrito

For the filling:

- 500 gr minced beef
- 2 tablespoons oil
- 1 onion
- 2 tablespoons tomato paste
- 800 gr (1 preserve) preserved red beans
- salt, ground pepper and dried thyme to taste
- 1/2 cup rice (approx. 90-100 gr)
- 2-3 cups of water (240 ml cup)
- 3-4 cloves of garlic
- 1 bunch of fresh parsley
- 250 gr grated cheese

Sos, topping: sour cream, Greek yogurt, ketchup, mustard sauce

How to prepare burrito with beef

I put the oil and chopped onion in a large pan. I then put the pan on the stove. I kept it on the right heat, stirring occasionally, until the onion became translucent. I then added the minced meat and mixed. I seasoned with salt, pepper and thyme and kept on the fire, stirring constantly, until the meat changed color. I then added the tomato paste and mixed well. I also added beans, pancakes with cold and drained water, and 2 cups of water. I kept it on the fire, stirring from time to time, until the rice was boiled. You can add more water if you see that it is decreasing and the rice is not cooked yet. Add a little water, do not add too much at once because the filling must be drier. I needed 3 cups of water.
Shortly before stopping the fire, I added the crushed garlic.
After I stopped the fire, I added the chopped parsley and mixed well.


Juicy beef muscles, Asian style


1.
Preheat the oven to 7/220 ° C. Mix the dry ingredients with the soybean oil and sauce and grease the muscle. Place it in the pan and bake for 20 minutes. Reduce the temperature to 5/170 ° C and leave for another 1 hour if you want to get a steak in your blood or add another 20 minutes for a well-done steak.

2. Let the steak sit for 20 minutes before serving.

3. Prepare the Asian-style sauce: simmer 800 ml beef soup with 2 slices of ginger, 3 strands of parsley, 2 tablespoons soy sauce and 1 tablespoon oyster sauce. Add 2 tablespoons of starch dissolved in cold water. Simmer for 3 minutes. Add soy sauce and lemon juice.


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Video: Τάκος με Κιμά. Άκης Πετρετζίκης (July 2022).


Comments:

  1. Ryscford

    I apologise, but, in my opinion, you are not right.

  2. Masichuvio

    very good piece



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