Bistec Con Chiles Verdes Food

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PUERCO CON CHILE VERDE



Puerco Con Chile Verde image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 18

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

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.

ENCHILADAS VERDES



Enchiladas Verdes image

If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.

Provided by Food Network

Categories     main-dish

Yield 4 servings (serving size: 2 en

Number Of Ingredients 19

2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Salsa verde, recipe follows
Nonstick cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped

Steps:

  • Preheat oven to 400 degrees.
  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams

BISTEC CON CHILES VERDES



Bistec Con Chiles Verdes image

Provided by Aarón Sánchez

Categories     main-dish

Yield 4 servings

Number Of Ingredients 27

3 tablespoons olive oil, plus extra to drizzle on steaks
Two 16-ounce New York strip steaks (1/2 a steak per serving)
4 tablespoons Aaron's Adobo, recipe follows
2 poblano chiles, roasted, peeled and seeded, thinly sliced
1 jalapeno chile, roasted, peeled and seeded, thinly sliced
1 white onion, thinly sliced
1 medium shallot, thinly sliced
1/2 cup nopales, grilled for 5 minutes on each side and sliced
Epazote Butter, recipe follows
Salt and freshly ground black pepper
1/4 cup cumin seeds
1/4 cup coriander seeds
1/4 cup fennel seeds
1/4 cup yellow mustard seeds
2 ancho chiles, stemmed, seeded, deveined and torn into small pieces
2 pasilla chiles, stemmed, seeded, deveined and torn into small pieces
1/2 cup dried whole oregano (preferably Mexican)
1/4 cup Spanish paprika (pimenton), preferably sweet or hot
2 tablespoons garlic powder
2 tablespoons onion powder
1 bunch epazote leaves, picked (about 2 cups)
1 bunch fresh cilantro, roughly chopped (about 1 cup)
1 clove garlic
Juice of 1 lime
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter, softened

Steps:

  • Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.
  • Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool.
  • Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.
  • On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy!
  • Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.
  • Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
  • Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.
  • Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
  • In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month.

CREAMY ENCHILADAS VERDES



Creamy Enchiladas Verdes image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

2 cups cooked chicken(about 8 oz.)
1-1/2 cups shredded manchego cheese
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup finely chopped red onion
3 cups salsa verde, pureed until smooth
1/2 tsp. Knorr® Chicken flavor Bouillon(optional)
6 Tbsp. vegetable oil
12 corn tortillas

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
  • 3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
  • 4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
  • 5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
  • 6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.

BISTEC ENCEBOLLADO



Bistec Encebollado image

Provided by Food Network

Time 8h20m

Number Of Ingredients 16

1 teaspoon cumin powder
1 teaspoon oregano powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
8- to 10-ounce piece beef tenderloin
2 cloves of garlic mashed fine
1 large onion sliced into 1/2-inch slices
4 tablespoons of olive oil
2 to 3 teaspoons of white vinegar
1/2 cup of beef stock
2 teaspoons of unsalted butter
1 cup of cooked green beans
1 Idaho potato "allumette" cut and fried crispy
1/4 cup cilantro, chopped

Steps:

  • Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.

BISTEC CON PIMIENTO



Bistec con pimiento image

Esta rápida y sencilla receta de carne de res y pimientos (pimentones) servidos sobre arroz es perfecta como parte de una cena de entresemana.

Provided by My Food and Family

Categories     Casa

Time 19m

Yield 4 porciones

Number Of Ingredients 7

1 bistec (1 libra) de solomillo de res (sirloin), deshuesado, de 1/2 pulgada de grosor; recórtale la grasa
1/2 cucharadita de ajo en polvo
1/4 cucharadita de pimienta negra molida
1 pimiento (pimentón) verde, mediano, cortado en tiritas
1 pimiento (pimentón) rojo, mediano, cortado en tiritas
1 taza de salsa de teriyaki , baja en sodio
3 tazas de arroz blanco cocido, caliente

Steps:

  • Precalienta la parrilla a fuego medio-alto. Corta el bistec en tiras delgadas. Coloca un cuarto de las tiras de bistec en el centro de cuatro hojas de papel aluminio de 18x12 pulgadas; espolvorea la carne con el ajo en polvo y la pimienta negra. Cúbrela parejamente con las tiritas de pimiento; salpícala con salsa de teriyaki.
  • Dobla los lados del papel aluminio, haciendo una juntura doble por arriba y en los extremos para sellar bien el paquete, y dejando espacio para que circule el aire. Coloca los paquetes sobre la parrilla; tapa la parrilla.
  • Asa los paquetes de 7 a 9 minutos o hasta que el bistec esté totalmente cocido, y los vegetales estén crujientes y tiernos. Sírvelos sobre el arroz.

Nutrition Facts : Calories 370, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BISTEC DE FALDA CON SOFRITO



Bistec de falda con sofrito image

Provided by My Food and Family

Categories     Casa

Time 25m

Yield 4 porciones de 1 taza cada una

Number Of Ingredients 7

1 libra de bistec de falda de res (flank steak)
1/4 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing; cantidad dividida
1 paquete (6 onzas) de jamón ahumado OSCAR MAYER Smoked Ham, finamente picado
1-1/2 taza de cebolla picada
2 chiles jalapeños, sin semillas y bien picados
1 lata (10 onzas) de tomates (jitomates) en cubitos y chiles verdes, sin escurrir
2 tazas de arroz cocido, caliente

Steps:

  • Corta el bistec por la mitad a lo largo, y luego en tiras de 1/4 pulgada.
  • Calienta 2 cucharadas del aderezo en una sartén antiadherente grande. Agrega el bistec; dora en 2 tandas, de 1 a 2 minutos por lado. Retira la carne de la sartén; reserva.
  • Pon las 2 cucharadas restantes de aderezo en la sartén. Agrega el jamón, la cebolla y los chiles; cocina durante 5 minutos hasta dorar y ablandar todo, revolviendo de vez en cuando. Añade los tomates y el bistec. Hazlos que hiervan. Reduce el fuego. Cocina por 5 minutos o hasta que la carne esté bien caliente. Sírvela inmediatamente sobre el arroz.

Nutrition Facts : Calories 370, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BISTEC CLáSICO AL CHIPOTLE



Bistec clásico al chipotle image

Provided by My Food and Family

Categories     Casa

Time 1h

Yield 4 porciones

Number Of Ingredients 11

1/2 taza de salsa original A.1. Original Sauce
1/2 taza de jugo de limón verde (lime) o de naranja
1 tomate (jitomate) mediano, picado
1 cebolla pequeña, bien picada
1 chile chipotle en adobo y picado
1 cucharada de aceite de oliva
1 diente de ajo, bien picado
1/4 cucharadita de coriandro en polvo
1/4 cucharadita de comino en polvo
1/8 cucharadita de canela en polvo
1 libra de bistec de falda de res (flank steak), de arrachera (skirt steak) o paletilla (blade steak)

Steps:

  • Combina todos los ingredientes, excepto la carne.
  • Coloca la carne en una bolsa de plástico que se pueda sellar. Separa 1/4 taza de la salsa que preparaste para humedecer la carne mientras se cuece. Mezcla el resto de la salsa con la carne y sella la bolsa, volteándola para cubrir uniformemente. Pon a marinar en la nevera durante 30 minutos por lo menos.
  • Precalienta la parrilla para asar a fuego medio-alto. Saca la carne de la bolsa y desecha la marinada. Asa el bistec entre 10 y 15 minutos o hasta que esté completamente cocido, virándolo de vez en cuando y humedeciéndolo con el 1/4 taza de salsa que guardaste.

Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GUISADO DE BISTEC CON PAPAS



Guisado De Bistec Con Papas image

Make and share this Guisado De Bistec Con Papas recipe from Food.com.

Provided by Carrlin

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

3 -4 dried ancho chiles
1 cup boiling water
1/2 onion, coarsely chopped
1 teaspoon chicken bouillon powder
1 lb chuck steak, cut in 1-inch strips
3 -4 medium potatoes, peeled and cut in 1-inch cubes
salt and pepper

Steps:

  • Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
  • Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
  • In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
  • Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
  • Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

Nutrition Facts : Calories 455.1, Fat 23.5, SaturatedFat 9.2, Cholesterol 78.3, Sodium 176.5, Carbohydrate 35.9, Fiber 6.5, Sugar 1.9, Protein 25.8

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From myfoodandfamily.com


GUISO DE BISTEC DE RES A LA MEXICANA - PEOPLE EN ESPAñOL
Trozos de bistec de res guisados en salsa picada de jitomate con cebolla y chile verde. Un platillo bien mexicano.
From peopleenespanol.com


BISTEC CON CHILES VERDES RECIPE
Bistec con chiles verdes recipe. Learn how to cook great Bistec con chiles verdes . Crecipe.com deliver fine selection of quality Bistec con chiles verdes recipes equipped with ratings, reviews and mixing tips. Get one of our Bistec con chiles verdes recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


BISTEC ENCEBOLLA RECIPE
Get Bistec Con Chiles Verdes Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 63% Bistec Encebollado Recipe Foodnetwork.com Get Bistec Encebollado Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 57% Mexi-Texi Bistec Pedazos on Roasted Corn & Garlic Chipotle ... Myrecipes.com. 45 Min; 4 Yield; Bookmark. 55% Tacos de Bistec con Chiles …
From crecipe.com


BISTEC CON CHILE - KJITELMUMOMYER.BLOGSPOT.COM
Bistec Con Chiles Verdes Recipe Aarn Snchez Food Network How To Make Bistec A La Mexicana Mexican Style Beef. Use any cut of steak when making this easy beef stew. marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. a staple in puerto rican cooking. serve with white rice and tostones. water can be used in place of beef stock if …
From kjitelmumomyer.blogspot.com


CHILES | ALBATZ BLOG
The first was ‘Chalupitas de pollo poblanos con dos salsas’. The second was Chiles capones, which were served on a creamy tomato salsa and drizzled with cream. I … Continue reading → Posted in Food around the world, Mexican | Tagged antojitos, appetizer, black beans, Central Mexico, chalupas, chalupitas, chiles, chiles capones, chorizo, dessert, menu, …
From blogs.ubc.ca


BISTEC EN SALSA VERDE CON PAPAS - YOUTUBE
Bistec en Salsa Verde con Papas. Bistec en Salsa Verde con Papas de Jauja Cocina Mexicana™. Bistec de res tierno y jugoso con papas en salsa de tomate y chil...
From youtube.com


BISTEC A LA MEXICANA – MEXICAN STYLE BEEF
Mexican Style Beef. This dish is called bistec a la Mexicana which is a beef dish prepared with a spicy tomato and chile sauce.. A la Mexicana means Mexican style and any dish that has a la Mexicana in the name, like this one, will always be prepared with tomatoes, onions and serrano chile.. You will find variations of this dish served throughout Mexico. ...
From mexicanfoodjournal.com


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