Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mexican/salsa cube steak. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Bistec en Salsa is a delicious, savory dish that is first marinaded in simple delicious spices, cooked in its own juices and a savory tomato sauce. This cube steak goes especially well with Puerto Rican Yellow Rice with Corn. Truthfully in my opinion yellow rice with corn taste best with this dish!
Mexican/salsa cube steak is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Mexican/salsa cube steak is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have mexican/salsa cube steak using 6 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Mexican/salsa cube steak:
- Get 4 pieces tenderized Cube steak
- Prepare 2 cups salsa. Any kind that suits your fancy. I use pace mild because it’s cheap and not spicy
- Take 2 cups Cheddar Colby cheese shredded or sliced
- Get Oil. Any kind
- Get Kosher salt
- Get Pepper
Learn how to make this delicious and easy cube steak recipe with tips from a professional chef in this free video. See recipes for Simply Southern Smothered Cube Steak too. No Ratings Yet. japanese-mexican fusion quesadillas Combine soy sauce, sugar, ginger, and garlic in a large bowl. Hola amigos, A Mexicano taste explosion more awesome than anything you've ever experienced!
Instructions to make Mexican/salsa cube steak:
- Ok. Did you read the recipe? Did you go to the grocery store? Do you Have all your ingredients? If the answer is yes then let’s START.
- Here we go. Pat dry your cube steak. Dry. You don’t want to steam them you want to brown them. And because they are naturally wet that is a little more difficult.
- Heat your frying pan. No oil. Not yet.
- Generously salt and pepper both sides.
- Add the Oil to your hot pan. About 2-3 tablespoons. Add the pieces of meat one at a time and be careful not to splash oil on your self. Sear for several minutes until brown.
- Turn over steak and brown on the other side. Don’t turn the heat on the pan down. At this point you may have some liquid in the pan. That’s ok. Cook for 2-3 minutes.
- Add salsa and a 1/2 cup water. I live at high altitude with low humidity So I have to add a little more water.
- Cover.
- Cook at medium heat (a soft boil) for 35 to 45 minutes. it looks weird I know but don’t lose faith.
- Remove cover and cook off excess liquid - So that you have kind of a thickened red gravy. Don’t leave the room. It goes fast when it starts to cook off.
- Add the cheese and melt for 2 minutes. You can really use any cheese. And that’s it! Meat and salsa in an intimate beautiful relationship.
- I serve with mashed potatoes and sour cream. But you could serve it with rice, tortillas, bread or whatever.
- Enjoy yourself. Smile and be happy and your food will taste better. Really. 😁
Salsa makes it a mission to provide each guest with a friendly welcome and best professional customer service possible making each visit memorable and relaxing Managed and operated by Armando a resident of Greenville S. Deer steak never tasted so great! The salsa gives it something different. After a long month of "cookers block", you know, "writers block". Salsas should be seen as spicy condiments, like steak sauce or ketchup, where a quarter teaspoon is added to main dishes to "create an explosion Salsa Verde Cruda This tart and spicy fresh tomatillo salsa is chef Santibañez's favorite ("I live for this salsa").
So that is going to wrap it up for this special food mexican/salsa cube steak recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
