Carne Con Chilies
Carne bourguignonne dai migliori blog di ricette di cucina italiani.
Recipe Summary Carne Con Chilies
This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!Ingredients | Carne Per Bourguignonne4 large boneless pork chops, fat trimmed and reserved¼ teaspoon ground black pepper, or to taste½ teaspoon garlic powder, or to taste½ teaspoon seasoning salt, or to taste1 lime, cut into 4 wedges10 tomatillos, husked and cut in half1 tomato, quartered2 jalapeno peppers, seeded and halved3 dried red chile peppers, chopped1 clove garlic½ teaspoon salt, or to tasteDirectionsSlice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.Info | Carne Per Bourguignonneprep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings
TAG : Carne Con ChiliesWorld Cuisine Recipes, Latin American, Mexican,
