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Recipe Beefsteaks to the Casserole style of Oaxaca

Recipe Beefsteaks to the Casserole style of Oaxaca

I love, adore, and deeply admire the cooking oaxacan, cuisine, is invaluable and incomparable. Freshly back from five days in Oaxaca and I already want to go back. This trip brought me pounds of peppers of all kinds there are cultivated and dried, to bring a bit of Oaxaca and be able to keep it close through your kitchen. These Beefsteaks to the Pot is one of the many recipes that have been passed from generation to generation, from mothers to daughters, and its promotion is fundamental to the conservation of the same. You enjoy it as much as I do.

INGREDIENTS

  • ½ Pound of beefsteaks soft res
  • 350 grams of red tomato, roasted and ground
  • 1 clove
  • 2 peppers
  • A pisca de oregano
  • 1 green chile
  • 2 cloves of garlic
  • ½ Onion
  • 1 cup of water
  • Oil needed
  • 1 branch of cilantro
  • A ¼ kilo of potatoes
  • Salt to taste

Recipe Beefsteaks to the Casserole style of Oaxaca

MODE OF PREPARATION

In a thick pan and in hot oil are passed beefsteaks seasoned with salt and pepper, one by one, frying on both sides, but without browning. It is left to one side. Aside grind the roasted tomatoes, the cloves, the pepper and the oregano. In the same pan fry the chile, the garlic and the chopped onion; add the tomatoes, crushed with the spices; when they are fried a little add the water and the branch of cilantro, raw potatoes in slices and the beefsteaks fried. Reviews the salt, adding more if necessary; cover and leave to simmer until cooked potatoes.

It is accompanied with a beer Bohemia well fresh.