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Recipe: Appetizing Mexican/salsa cube steak

Mexican/salsa cube steak. 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 Brown the cube steaks on both sides. Arrange the pepper and onion over the meat and pour salsa over all, adding som. Let me show you how to make mexican food very easily at home!! You can have Mexican/salsa cube steak using 6 ingredients and 13 steps. Here is how you cook it.

Ingredients of Mexican/salsa cube steak

  1. It’s 4 pieces of tenderized Cube steak.
  2. It’s 2 cups of salsa. Any kind that suits your fancy. I use pace mild because it’s cheap and not spicy.
  3. It’s 2 cups of Cheddar Colby cheese shredded or sliced.
  4. Prepare of Oil. Any kind.
  5. It’s of Kosher salt.
  6. Prepare of Pepper.

Here, I'm on vacation in Palm Springs. See recipes for Simply Southern Smothered Cube Steak too. Char-grilled steak served with yellow pepper, red onion, tomato, cucumber, mustard, and coriander salsa. Hola amigos, A Mexicano taste explosion more awesome than anything you've ever experienced!

Mexican/salsa cube steak instructions

  1. 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..
  2. 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..
  3. Heat your frying pan. No oil. Not yet..
  4. Generously salt and pepper both sides..
  5. 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..
  6. 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..
  7. 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..
  8. Cover..
  9. Cook at medium heat (a soft boil) for 35 to 45 minutes. it looks weird I know but don’t lose faith..
  10. 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..
  11. 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..
  12. I serve with mashed potatoes and sour cream. But you could serve it with rice, tortillas, bread or whatever..
  13. Enjoy yourself. Smile and be happy and your food will taste better. Really. 😁.

After a long month of "cookers block", you know, "writers block". People talk about "mexican food", "steak fajitas" and "chicken or beef fajitas". Fry the deer steaks in margarine and salt and pepper to taste. Grilled green tomatillo and jalapeño salsa. 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").

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