How To make Chili Salsa Beef
1 1/2 lb Boneless beef chuck
1 tb Olive oil
1 c Salsa; prepared med or hot
-chunky 2 tb Brown sugar; packed
1 tb Soy sauce; reduced sodium
1 cl Garlic; crushed
1/3 c Cilantro; coarsely chopped
2 tb Fresh lime juice
2 c Hot cooked rice
Cilantro sprigs (opt) Lime; quartered (opt) Trim fat from beef. Cut beef into 1 1/4" pieces. in Dutch oven, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce, and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and simmer 1 hour. Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired. Source: Miami Herald, 3/7/96
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AUTHENTIC Red Mexican SALSA Recipe | Villa Cocina
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Authentic red Mexican salsa is nothing less than perfection. And, you would be surprised at how easy it us to make. First, try your very best to buy yourself a molcajete because you’ll be blown away at the end result. Something wonderful happens as you mash the ingredients with the pestle because all the natural oils released turn into a salsa thats impossible to compare. Mocajetes date back to pre-hispanic times and keep gaining popularity as time goes by. It was considered the 2nd most important kitchen tool and still used till this day in Mexico, specially in rural areas. Prepare to fall in love with this technique and enjoy what Mexican cuisine has to offer.
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