Friday, July 1, 2011

Green Chile Beef Steaks, with rice and beans

This came form a Southwestern cookbook I have had forever, Comida Sabrosa, which I highly recommend. I've made so many dishes from this book, and they have all been d.e.l.c.i.o.u.s. Especially this one, Carne Asada con Chile Verde. Super quick, and easy. The cookbook's version calls for a large round steak, cut into individual pieces and then pounded out. I cut it short and just buy cube steaks.

For 2 steaks you will need;
2 cube steaks
cooking oil
1/2 cup chopped green chile
1 cup monterey jack cheese, grated ( I used a colby/jack combo)
preheat oven to 350

Salt and pepper steaks to taste. Dredge in flour. Pan fry in hot oil, just until browned. It's best to use a pan that can go straight into the oven, otherwise you can transfer them to a cookie sheet.

Once they are browned, smother them with the green chile, and then top with the cheese. Bake for 15 min.

You can not have a Southwestern meal without rice and beans. And you want to make these sides way ahead of the steaks. I cooked the beans for 3 hours prior.

For MY Spanish rice you need;

4 tbsp. cooking oil
3 cups uncooked long-grain rice
8 oz. tomato sauce
3 cups of chicken broth
1 can diced tomatoes w/ green chiles
1.5 cups frozen corn
1/2 cup chopped onion
1/2 tsp minced garlic
1/2 tsp cumin
1/2 tsp chili powder
1/2 tspsalt

Heat oil over med-high heat. Add rican and onion, stirring constantly. Once rice begins to lightly brown (3-4 min), add the rest of the ingredients. Stir, cover, and reduce heat to low. Simmer for 1 hour. Turn the heat off and remove the lid. Cover the top with a damp towel and replace the lid. Let sit like this at least 15 min. It will soak up any extra moisture.

For MY Spanish beans you will need;
3 cups dry, rinsed Pinto beans
water, water, and lots more water
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cumin
1/4 tsp. black pepper

Place the beans into a pot and fill pot to top with water. Cover and cook over a medium heat, for a total of 3 hours. Check on the beans about every 30 min because they will always need more water. You don't want them to burn! I have done this and it does NOT smell good. Once the beans are good and ready, add the seasonings, and salt to taste. Use a masher and slightly mash 'em up. Add more water to your desired consistency.

mine could have used more water in the end, they were a bit dry, but still tastey

1 comment:

  1. A trick I learned from a favorite Mexican restaraunt years ago - Add a generous teaspoon of smooth peanut butter to your refried beans. Soumds crazy, but is really great. Try it.