Steak San Marco
Steak San Marco
1 (2 lb) chuck steak, cut into serving pieces
1 tsp Mexican oregano
Pepper, to taste
2 Tbsp wine vinegar
1 envelope onion soup mix
1 (16 oz) can peeled tomatoes
Garlic salt, to taste
2 Tbsp vegetable oil
Arrange meat in a large skillet, cover with onion soup mix & tomatoes
Sprinkle with oregano, garlic salt, pepper, oil & vinegar
Simmer covered for 1 to 2 hrs or until meat is tender
Serve with rice or mashed potatoes
Makes 4 to 6 servings
Ground Beef & Potato Picadillo
Ground Beef & Potato Picadillo (Ground Beef & Potato Filling)
Use as a filling for soft tacos, flour tortilla tacos, enchiladas, chiles rellenos & empanadas
1 1/2 Tbsp olive oil
1/2 cup onions, minced
1/2 cup potatoes, cut into 1/4-inch pieces & rinsed
1 1/2 lb very lean ground beef
4 cloves garlic
1 tsp Mexican oregano
1/2 tsp cumin
1 1/2 tsps chile powder
1/2 tsp salt, or to taste
Heat a skillet over medium heat & add the olive oil, onions & potatoes
Cook the onions until they are soft, but not browned, & add the ground beef in small pieces
Brown the meat, breaking it up as it cooks
Grind together the garlic, oregano & cumin in a molcajete or mortar & pestle & stir it into the meat
Next, add the chile powder & salt
Turn the temp to very low, cover the skillet, & simmer the filling for 20 min, stirring occasionally
Chili Salsa
Chili Salsa
1 (12 oz) bottle chili sauce
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped onion
1 to 2 tsps minced fresh cilantro
In medium bowl, combine all ingredients
Serve with grilled chicken, beef, fish or tortilla chips
Store any leftover salsa in refrigerator
Makes about 2 cups