Tag: main course
Scrambled Eggs with Salsa Verde
Scrambled Eggs with Salsa Verde
Eggs are a huge staple of a Mexican diet; with Mexico being one of the world’s top consumers of them. This is one of many ways to prepare scrambled eggs. You can also prepare this dish with red salsa instead of green.
Ingredients
- 2 tsp vegetable oil
- 3 tbsp white onion diced
- 1/2 poblano pepper sliced into strips
- 3 large eggs beaten
- salt to taste
- 1/2 cup salsa verde
- queso fresco crumbled
Instructions
- Heat up cooking oil in a skillet or griddle over medium high heat. Sauté the onions and poblano peppers for 2-3 minutes.
- Pour in the egg mixture. Let set for a minute.
- Scramble. Season with salt and cook for another minute.
- Add the salsa verde to the center of the plate.
Machaca con Heuvos
Machaca con Heuvos
The first time I’ve had machaca was in Vegas at my favorite taco joint, Roberto’s. Machaca is shredded dried beef, sort of like jerky without the smoke, cooked with onions and tomatoes in scrambled eggs. They served it with beans and tortillas. It was so good, I went back the next night and had it in a giant burrito. You can find machaca and any latin grocery store. I actually found some at my local Asian market in their Mexican section. It is sold shredded in containers or in whole pieces. If you buy the whole pieces, the best way to shred is in a food processor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 1/4 cup white onion chopped
- 1/2 cup dried beef
- 1/2 cup tomatoes chopped
- 1 serrano pepper chopped
- 3 large eggs beaten
- salt to taste
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 4 minutes.
- Add in the dried beef. Sauté for 5 minutes.
- If the oil has been soaked up by the beef, add another tbsp. Add in the tomatoes and serrano peppers. Sauté for 5 minutes.
- Lower the heat. Pour in the eggs and scramble. Cook for 4-5 minutes.
- Season with salt.
Argentinian-Style Grilled Flanken Beef Ribs
Argentinian-Style Grilled Flanken Beef Ribs
These Argentinian style beef ribs are very simple to prepare and take only 10 minutes to grill. Make sure that the ribs are cut 1/2” thick. All you need to do is season them with sea salt and let the rest for an hour. The salt acts as a tenderizer, breaking down some of the fat and connective tissue. Once the ribs are finished grilling, squeeze lime juice over them.
Servings: 2
Equipment
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 4 flanken cut beef short ribs 1/2” thick
- coarse ground sea salt
- 1 lime
Instructions
- Season the ribs with coarse ground sea salt on both sides. Let rest for an hour at room temperature.
- Start the charcoal in a chimney starter until gray. Pour in the grill and place the grate on. Place the ribs directly over the charcoal.
- Grill the ribs for 5 minutes a side. Squeeze lime juice over the ribs instantly after they come off the grill.
