BISTEC CON CHILES VERDES
Steps:
- Drizzle a little olive on each steak and sprinkle 1 tablespoon Aaron's Adobo on each side of the steaks. Allow to rest.
- Meanwhile, using a saute pan over medium heat, add 1 tablespoon olive oil, the roasted poblano and jalapeno chiles and onion. Cook for 5 minutes, until the onion is translucent. Remove and cool.
- Then, in a large saute pan, add the remaining 2 tablespoons olive oil and the shallots. Cook softly over medium heat until translucent, about 5 minutes. Then add the chile-onion mixture and cook for another 5 minutes. Then add the nopales. Season with 1 teaspoon of salt and 1 teaspoon of pepper and set aside.
- On a hot grill, cook the steak for 7 to 8 minutes on each side until medium-rare and remove from the grill. Allow to rest for 5 minutes, then slice into 1-inch pieces. Divide the chile-onion mixture onto 4 plates and top with the sliced steak. Next, top with some Epazote Butter, however much you'd like, and put the plate under a broiler just for a few seconds, long enough for the butter to melt. Good to go. Serve and enjoy!
- Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes.
- Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
- Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine.
- Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
- In a blender, puree the epazote, cilantro, garlic, lime juice, salt and pepper with 1/2 cup water. Then take herb puree and mix well with softened butter until a green butter occurs. Once mixed, you can wrap in parchment paper and freeze. It keeps for up to a month.
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Imran_jutt 523
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The sauce was flavorful and the meat was tender. I would recommend using less chiles verdes if you don't like spicy food.
Kalisha daley
[email protected]I'm always looking for new recipes for bistec con chiles verdes. This one is definitely a keeper. The sauce is flavorful and the meat is tender. I will definitely be making this again.
khalid khan pak
[email protected]This recipe is a great way to use up leftover steak. I made it the other night with some flank steak that I had in the fridge and it turned out great. The sauce is flavorful and the meat is tender.
Georgia_lea11
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! I especially liked the way the chiles verdes added a bit of spice to the dish.
Nevaeh Kickliter
[email protected]This is my go-to recipe for bistec con chiles verdes. It's easy to make and the results are always delicious. I love the way the sauce coats the meat and the peppers.
Beth Thomas
[email protected]I've made this recipe several times and it's always a hit. The sauce is so flavorful and the meat is always tender. I usually serve it with rice and beans.
Jutt sab Jutt sab
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The sauce was flavorful and the meat was tender. I would definitely make this again.
Jimoh Afeez
[email protected]This recipe is a fail. The sauce was bland and the meat was tough. I won't be making this again.
Hafizullah Jokhio
[email protected]I followed the recipe exactly and it turned out great! The meat was tender and the sauce was flavorful. I will definitely be making this again.
Ofentse Refilwe
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said it was the best bistec con chiles verdes he's ever had.
Waseem Jan
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The sauce is the perfect balance of spicy and tangy.
MD Parves Islam
[email protected]This bistec con chiles verdes recipe is a keeper! The sauce is flavorful and the meat is tender and juicy. I served it with rice and beans and it was a hit with my family.