Sonoran Beef Steak Recipes

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

SAUCY SONORAN CUBE STEAK

Steps:

• Steak: Combine bread crumbs and taco mix in a shallow dish.
• Brush cube steaks with oil and press both sides of the steaks into the crumbs.
• Heat remaining oil in a non-stick skillet, cook steaks over medium high heat, 3-4 minutes per side.
• Sauce: While steaks are cooking, combine dressing and taco mix in a small sauce pan over medium heat, stirring until hot.
• Add cilantro and spoon over steaks just before serving.

GRILLED BEEF, SONORAN STYLE, WITH ONIONS AND CHILE STRIPS

Steps:

• 1. Trim the tenderloin of all fat, and cut it in half crosswise. Cut each half lengthwise into thin slices (about 1/3 inch) with the grain. Put the meat on a platter. 2. In a small bowl, mix the garlic, pepper, and cumin. Add the olive oil and work into a paste. Spread the paste all over the meat. Cover with plastic wrap and marinate in the refrigerator 3 hours or overnight. 3. Prepare the poblanos with onions. About one hour before cooking the meat, prepare an outdoor grill fire. When the coals are ready, grill the meat over a very hot fire about 2 minutes per side or until browned on the outside and pink and juicy on the inside, or to desired doneness. Season the meat with salt and sprinkle with lime juice. Serve the meat with the fried onions and poblano chiles.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SONORAN CARNE ASADA TACOS

Steps:

• Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
• Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
• One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
• Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
• Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
• To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste - but everyone can choose how they want to build or eat their tacos. (If the taco doesn't easily close, your assembly was successful!)

SONORAN BEEF STEAK

Steps:

• Combine sauce ingredients in small saucepan; set aside.
• Combine bread crumbs, 2 teaspoons taco seasoning and salt and pepper on waxed paper. Brush both sides of beef steaks lightly with some of the oil. Dip into crumb mixture to coat both sides; press coating into steaks.
• Heat remaining oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place steaks in skillet; cook 6 to 8 minutes or until cooked through, turning occasionally. Meanwhile heat sauce over low heat just until warmed. Serve steaks immediately with sauce. Garnish with cilantro.

TENDER STEAK

Steps:

• In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil., Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients., Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.