Subj : grits
To   : BILL SWISHER
From : JIM WELLER
Date : Sat Aug 20 2022 01:22:00

-=> Quoting Bill Swisher to Jim Weller <=-

 BS> could I have A grit on the side?"

That's a good portion size!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huarache Con Carne Asada (Mexico City Style Corn Tortillas)
 Categories: Mexican, Tortillas, Cheese, Beef
      Yield: 4 Servings
 
  1 1/2 c  Masa harina
  1 1/2 ts Kosher salt
    1/2 c  Plus 2 tbsp. canola oil
      1 c  Salsa roja
      2 oz Queso Cotija, grated
      4    (3-oz ) sirloin steaks,
           Pounded to 1/8" thickness
      1 md White onion, cut into
    1/4    inch thick slices
     30 oz Can sliced nopales, drained
           And rinsed
      2    Avocados, halved, pitted,
           And peeled, for serving
 
  Thick, oblong masa tortillas (named huarache, or sandal, because
  of their shape) are topped with grated cheese, salsa roja, sauteed
  steak, and sliced cactus in this classic street food.
  
  Make the huaraches: Combine masa harina, salt, and 1 cup warm
  water in a large bowl, and stir until a smooth dough forms. Knead
  dough in bowl until very smooth but not sticky, about 2 minutes.
  Divide dough into quarters and shape each quarter into a 7"-long,
  1/4"-thick oval. Heat 1 tbsp. oil in a 12" cast-iron skillet over
  medium-high heat. Add 1 huarache to skillet, and cook until
  blackened in spots on bottom, about 3 minutes. Flip and
  immediately spread with 1/4 cup salsa and 1/2 oz. cheese; continue
  cooking until blackened in spots on bottom and cooked through,
  about 2 minutes more. Transfer to a serving plate. Repeat with 3
  tbsp. oil, remaining huaraches, salsa, and cheese.
  
  Return skillet to high heat, and add 2 tbsp. oil. Season steaks
  with salt, and add 2 steaks to skillet; cook, turning once, until
  browned on both sides and cooked through, about 3 minutes. Place
  one steak over each huarache, and repeat with 2 tbsp. oil and
  remaining steaks.
  
  Return skillet to high heat, and add remaining oil. Add onion, and
  cook, stirring often, until just tender, about 5 minutes. Add
  cactus, and cook until heated through, about 2 minutes. Divide
  cactus and onions among steaks, and serve immediately with an
  avocado half on each plate.
  
  From: Todd Coleman, Executive Food Director, Saveur Magazine
 
 
MMMMM



Cheers

Jim


.... URA Redneck if your idea of a gourmet meal is grits & greens.

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