Tag: Mexican
Pork Riblets in Salsa Verde (Instant Pot)
Pork Riblets in Salsa Verde (Instant Pot)
Another great recipe featuring the Instant Pot. Pork riblets in salsa verde is a fairly easy and very inexpensive meal to make in 1 pot. Pork riblets are cut from the baby back and spare ribs. They are sold for $1.99lb at my local asian market. This meal cost less than $10 to make and serves 2-3 people. If you want to use spare ribs or baby backs, please do. They cost a little bit more, but do have more meat on them. I recommend cutting the ribs in-between the bone so you have individual ribs. They also cook a lot faster.If you don’t have a pressure cooker, you can make this in a large sauce pan on the stove top. The ribs will have to simmer covered for at least an hour instead of 30 minutes in a pressure cooker. Either way, it’s a win/win in the end.
Ingredients
- 3 lbs pork riblets, spare ribs, or baby backs
- 6 garlic cloves
- 1/2 medium onion
- 1 tbsp vegetable or canola oil
- 2 cups chicken stock or water
- 2 cups roasted salsa verde
- 1/2 cup pork riblet braising liquid
- 2 tsp black pepper
- 2 tsp salt
Instructions
- Turn your Instant Pot to the sauté setting on high heat. Add 1 tbsp of cooking oil. Cut your ribs into individual bones. Add the ribs, onions, and garlic to the Instant Pot. Cook until browned, 8-10 minutes. Add the chicken stock. Turn the Instant Pot to the pressure cooker setting on high or 30 minutes.
- After 30 minutes, the ribs should be very tender.
- Drain the riblets of the cooking liquid, saving about a 1/2 cup, Turn the pot back to the sauté function on medium heat.
- Add in 2 cups of salsa verde, salt, and pepper.
- Simmer for 5 minutes.
- Try not to eat all 3lbs of ribs at once!
Carne Asada
Carne Asada
Carne Asada refers to grilled meat. There are countless types of marinades that you can make for this dish. Carne asada varies quite a bit from region to region in Mexico,so it’s really just personal preference. Lime juice or sour orange juice(which isn’t easily available in my hood) are typically used in the marinade. The acidity of citrus is a natural tenderizer to meat. Some people will use beer in their marinade. I used some soy sauce for a little saltiness, along with garlic and onion, because they’re my favorite aromatics to use in everything. When picking out meat, I recommend using either flank or skirt steak. They both take marinades well and are already fairly thin cuts, allowing them to cook faster. Top sirloin is a good substitute that’s still inexpensive. If you want more of a higher end cut, ribeye or NY strip will work great. Make sure they are no more than 3/4″ thick.Carne Asada is traditionally grilled over wood or charcoal. Grilling this way will give it a nice char and smokey flavor. The steak will take about 6 minutes a side for medium rare. If you don’t have a grill like myself, you can prepare it on a grill pan on your stove top or under the broiler like I did. The steak will take 8 minutes a side for medium rare. Let rest for 10-15 minutes before slicing. Slice the steak against the grain, thinly.I turned my carne asada into tacos with a homemade Serrano pepper hot sauce, real Mexican sour cream, and my cilantro/onion/green onion mix.
Servings: 4
Ingredients
- 1 1/2 lb flank steak or skirt steak top sirloin, ribeye, ny strip will also work
- 2 tbsp soy sauce
- juice of a lime
- 3 garlic cloves minced
- 1/4 medium onion sliced
- 1 tsp black pepper
Instructions
- There are a couple of options you can use for the beef. Flank steak or skirt steak are great options. They are already fairly thin cuts that absorb marinade well and take minimal time to cook. Top sirloin, ribeye, NY strip, flat iron, and hangar steaks are all acceptable substitutes. I am using a flank steak.
- Mix the soy sauce, lime juice, minced garlic, onion, and black pepper together.
- Pour the marinade over the meat. Let the flank marinate for a couple of hours. Overnight is even better.
- There are a couple different ways you can cook this. A charcoal grill works the best and gives it the best flavor. You can cook this on a grill pan on the stove top. I decided to use my broiler. Regardless of how you cook the meat, let it rest at room temperature for 30 minutes before cooking.
- Preheat your broiler for a good 10 minutes. Set your oven rack 6 inches away. Put the flank on a rack on a foil covered baking sheet. Broil the flank steak for 8 minutes a side. Let rest for 10-15 minutes.
- Once the flank is done resting, slice it thin against the grain.
- Carne Asada can be served with some beans and rice with some avocado. Or you can turn it into tacos like I did with; topped off with homemade Serrano pepper hot sauce, real Mexican sour cream, and cilantro/onion/green onion mix.
Steak in Salsa Verde
Steak in Salsa Verde
Steak in salsa verde is very popular and made all over Mexico. It varies from region to region. It can be made with just the meat and salsa verde, or you can add some type of vegetable to it like I have with the potato. You can also substitute squash, green zucchini, green beans, just to name a few.When selecting the beef for this dish, you want to use something that has some fat to it. Ribeye works best. NY strip or top sirloin are leaner, but will work well too. You can either have it thin sliced like I have or cut it up into bite sized chunks. This is a great dish with a side of beans, or you can even use this as a filling for tacos.
Servings: 4
Ingredients
Salsa Verde
- 1 lb tomatillos
- 2 serrano peppers or 1 jalapeno
- 1/4 medium white onion
- 3 garlic cloves
- 1/2 cup water
Steak in Salsa Verde
- 1 1/2 lbs thinly sliced beef ribeye, strip, or sirloin
- salt and pepper to taste
- 1 tbsp vegetable or canola oil
- 2 medium potatoes diced into small cubes
- 1/4 cup cilantro chopped
Instructions
Salsa Verde
- In a blender or food processor, add tomatillos, Serrano pepper, white onion, garlic, and water. Puree until smooth. set aside.
Steak in Salsa Verde
- In a large skillet over medium high heat, add the cooking oil. Brown the steak pieces.
- Pour in the sals verde and simmer for 3 minutes.
- Add in the cubed potatoes. Simmer on medium heat for 15 minutes or until the potato are tender.
- Garnish with a lot of fresh cilantro. Serve with tortillas.
