Text 28015, 91 rader
Skriven 2012-08-08 06:36:06 av Dave Drum (1:261/38)
Ärende: Chile 1251
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shredded-Beef Salad w/Avocado & Chipotle
 Categories: Latino, Beef, Salads, Chilies
      Yield: 2 Servings

      1 lb Flank steak or brisket; well
           - trimmed, cut in 2" squares
      1 cl Garlic; peeled, quartered
      1    Serrano; sliced
      2    Bay leaves
    1/2 ts Mixed marjoram & thyme
    1/4 ts Fresh ground black pepper
    1/2 ts Salt (generous)
      1 sm Onion; diced
      2 sm Boiling potatoes; quartered

MMMMM--------------------------DRESSING-------------------------------
    3/4 c  Olive oil
    1/4 c  Cider vinegar
    1/2 ts Salt
    1/4 ts Fresh ground black pepper

MMMMM-------------------------TO FINISH------------------------------
      6    Romaine lettuce leaves
      1    Ripe avocado; peeled, pitted
           - sliced
      4    Canned chipotles; halved,
           - seeded
    1/2 c  Mexican queso fresco; or
           -other fresh cheese like
           - feta or farmer's cheese,
           - crumbled
      3    Radish roses; garnish

  Bring 3 cups water to a boil in a medium-size saucepan,
  add the squares of meat and skim off any grayish foam that
  rises to the top during the first few minutes of boiling.
  Add the garlic, optional chile, bay leaves, herbs, pepper,
  salt & half of the onion, and simmer over medium to
  medium-low heat for an hour or so, until the meat is
  tender. If there is time, let cool in the broth. Drain and
  discard all but the meat; then shred the meat into long,
  thin strands.

  While the meat is cooking, boil the potatoes in salted
  water to cover until they are just tender, about 15
  minutes. Cool under running water, peel off the skins if
  you wish, then dice into 1/2" bits. Add to the meat, along
  with the remaining onion. Measure the dressing ingredients
  into a small bowl or a jar with a tight-fitting lid. Whisk
  or shake to thoroughly blend, then pour 2/3 of the
  dressing over the meat mixture. Stir, cover and let stand
  1/2 hour.

  Just before serving, line a platter with 4 of the romaine
  leaves; slice the remaining 2 to make a bed in the center.
  Taste the meat-potato-onion salpicon for salt, then scoop
  it into a mound over the sliced lettuce. Decorate with
  slices of avocado alternating with chipotle chile halves,
  then remix the rest of the dressing and drizzle it over
  the whole affair. Sprinkle with the cheese, decorate with
  the radish roses, and the salpicon is ready to serve.

  Variations:

  Yucatecan Dzik de Res: Prepare the meat as directed in
  Step 1, then dice and add 1/2 medium red onion, 4 large
  radishes, hot green chile to taste and 1 small tomato.
  Toss with 2 tablespoons chopped fresh cilantro, 6
  tablespoons bitter orange juice and salt to taste.

  Beef and Jicama Salpicon: Prepare the recipe through Step
  3, omitting the potatoes and adding, along with the onion
  in Step 2, 1 cup matchstick-cut jicama, 4 sliced radishes
  and 1/3 cup diced green onion. Serve on lettuce leaves
  garnished with the diced chipotle and drizzled with the
  remaining dressing.

  Source: Authentic Mexican; Rick & Deann Groen Bayless.

  From: Lyn Ortiz

  Uncle Dirty Dave's Archives

MMMMM

... He who hestitates is a damned fool. -- Mae West

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)