Ralph
01-01-2002, 08:04 PM
with Blistered Serranos and Browned Onions aka Tacos de Bistec con Chiles Torreados
Very simple, very good, very quick! Can't wait to make these again. And don't fret about only cooking the steak two minutes a side; I used a cast iron skillet and since the meat was cut so thinly, it turned out absolutely perfect!
I removed the ribs and seeds from the serranos, but they were still pretty hot. Substituted flour tortillas for corn (DW doesn't like corn tortillas) and used Trader Joe's "Salsa Verde," though any store bought green salsa would probably work just as well. However, I did come across this recipe as part of a breakfast recipe I found at www.kitchenlink.com
SALSA VERDE
1 1/2 lbs tomatillos
2 jalapenos, seeded & chopped
1/4 cup chopped sweet onion
1-2 cloves garlic, roughly chopped
1 tsp white wine vinegar
1/2 tsp salt
1/2 cup chopped cilantro
Soak tomatillos in warm water for a few minutes just to loosen the dry husks. Rinse well under running water, removing the husks. Place a few tomatillos at a time on a stovetop grill set over medium heat. Char on both sides until tomatillos are flecked with black but not softened. Use tongs to turn them. Alternatively, char under a medium broiler, but be careful not to cook them too much. Place charred tomatillos into the bowl of a food processor. Add chiles and remaining ingredients. If the salsa is too thick, add 1-3 tbsp water. Taste to adjust for seasoning. Makes 2 cups.
Very simple, very good, very quick! Can't wait to make these again. And don't fret about only cooking the steak two minutes a side; I used a cast iron skillet and since the meat was cut so thinly, it turned out absolutely perfect!
I removed the ribs and seeds from the serranos, but they were still pretty hot. Substituted flour tortillas for corn (DW doesn't like corn tortillas) and used Trader Joe's "Salsa Verde," though any store bought green salsa would probably work just as well. However, I did come across this recipe as part of a breakfast recipe I found at www.kitchenlink.com
SALSA VERDE
1 1/2 lbs tomatillos
2 jalapenos, seeded & chopped
1/4 cup chopped sweet onion
1-2 cloves garlic, roughly chopped
1 tsp white wine vinegar
1/2 tsp salt
1/2 cup chopped cilantro
Soak tomatillos in warm water for a few minutes just to loosen the dry husks. Rinse well under running water, removing the husks. Place a few tomatillos at a time on a stovetop grill set over medium heat. Char on both sides until tomatillos are flecked with black but not softened. Use tongs to turn them. Alternatively, char under a medium broiler, but be careful not to cook them too much. Place charred tomatillos into the bowl of a food processor. Add chiles and remaining ingredients. If the salsa is too thick, add 1-3 tbsp water. Taste to adjust for seasoning. Makes 2 cups.