Bistec Ranchero

Bistec Ranchero

Yields 4 servings

Ingredients:

4 thin beef steaks

½ cup of all-purpose flour

¼ white onion, cut into julienne
½ serrano pepper, cut into julienne

1 large potato, sliced

1 tomato broth

salt

pepper

vegetable oil

Directions:

First, coat every steak in the flour and fry them in hot vegetable oil. Drain in paper towel and reserve.

In the same skillet, cook onion and serrano pepper for 5 minutes, reserve.

Put the steaks in the skillet, add the onion, serrano pepper, potato, tomato broth, salt and pepper, cover and let it cook for 10 minutes.

Checked seasoning and serve with "mexican red" rice / rice with tomato sauce

BON APPÉTIT!!!

Chicken with Pickled Mushrooms

Chicken with Pickled Mushrooms

Yields 4 servings

Ingredients:

4 chicken breast, diced in cubes

1 garlic clove
¼ white onion, cut into julienne
2 cans of pickled mushrooms 
salt

Pepper

Olive oil

Directions:

In a hot skillet, add oil and cooked garlic for 1 minute, remove garlic before it burn and throw it away, this is just to give flavor to the oil. In the same skillet add onion and chicken and cook for 5 minutes.

Then, add the pickled mushrooms (also you can add a bit of the juice of the pickled mushrooms), salt, and pepper. Cover skillet and let it cook for 10 minutes.

To give a different touch to the recipe, you can add 2 tablespoons of sour cream in the preparation.

Serve with White rice or pasta.

BON APPÉTIT!!!

Chicken with Mushrooms and “Chile de Arbol” Pepper

Chicken with Mushrooms and “Chile de Arbol” Pepper 

Yields 4 servings

Ingredients:

4 chicken breast, diced in cubes

¼ sliced white onion

1 cup sliced fresh mushrooms

4 dry “chile de arbol” pepper / tree chili

salt

pepper

olive oil

Directions:

In a hot skillet, add oil and cook the onion and chicken for 5 minutes.

Then, add mushrooms, “chile de árbol”, salt, and pepper. Cover skillet and let it cook for 10 minutes.

BON APPÉTIT!!!

Serve with white rice or pasta. 

Chicken in “Salsa Verde”

Chicken in “Salsa Verde”

Yields 4 servings

Ingredients:

4 chicken breast, diced in cubes

½ white onion, cut into julienne

2 cans of “salsa verde”

1 can measure of boiled water

salt

pepper

pinch of chicken bouillon

vegetable oil

Directions:

In a hot skillet, add oil and cook the onion and chicken for 5 minutes.

Then, add the 2 cans of “salsa verde”, water, salt, pepper, and the chicken bouillon. Cover skillet and let it cook for 10 minutes.

Serve with white or butter rice.

BON APPÉTIT!!!

RECIPE INDEX