Carne Asada Salad (Ensalada con Carne Asada)

May 19, 2013 By Leave a Comment

Hae-Jin Lee-Carne Asada SaladThis salad is a wonderful way to take leftover carne asada and salsa and transform them into an easy meal.

The combinations of flavors and textures make this a fun dish to enjoy any time of year, but if it’s warm outside, put on some salsa or merengue music and enjoy a meal al fresco. 

Read Related: Salsa Month Series: The Most Perfect Dried Chile

CARNE ASADA SALAD (ENSALADA CON CARNE ASADA)
Makes: 2 entree or 4 appetizer servings

Ingredients
1 head romaine lettuce, chopped into bite-sized pieces (about 6 cups)
1 ripe tomato, diced
1 avocado, pitted and sliced
½ cup thinly sliced jícama
4 green onions, chopped
¾ cup olive oil
½ cup crumbled cotija cheese
½ cup red wine vinegar
2 TBSP freshly squeezed lime juice
¼ TSP salt
1/8 TSP freshly ground black pepper
1 pound cooked Season Skirt Steak
1 cup your choice of salsa
2 TBSP toasted pumpkin seeds (optional)

Instructions

  1. In a large bowl, toss together the lettuce, tomatoes, avocado, jícama, onions, oil, half the cheese, the vinegar, lime juice, salt, and pepper. Arrange the salad on a large platter.
  2. Slice the skirt steak into thin strips and arrange on top of the salad vegetables. Spoon over the salsa and sprinkle with the remaining cheese. Garnish with the pumpkins seeds, if you wish, before serving.

Variations: If you don’t have any leftover carne asada, you can really put any cooked meat on top. Try some leftover turkey, shredded chicken, or even some cooked shrimp.

Cecilia Hae Jin LeeLearn more about Cecilia Hae-Jin Lee.

Filed Under: Featured Stories, Recipes, Soups & Salads Tagged With: ,

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

August 12, 2012 By Leave a Comment

In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color. Of course every region or family has their own way of making mole. I learned this recipe from my friend from Puebla, who calls it “mole pipían,” referring to the pumpkin seeds used in it. Whatever you call it, it’s fantastic with chicken, fish, pork, or as a spicy sauce over a bunch of enchiladas.

Makes about 3 cups


Ingredients:

1 cup peeled pumpkin seeds

1 teaspoon cumin seeds

1/2 teaspoon dried oregano

1 tablespoon vegetable or olive oil

1 onion, cut into wedges

5 tomatillos, husked and halved

5 garlic cloves, halved

2 jalapeño peppers, sliced

2 cups chicken broth

1 packed cup coarsely chopped, fresh cilantro

1 cup coarsely chopped fresh parsley

1/2 cup fresh epazote (optional)

1 teaspoon salt

Instructions:

  1. In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure they don’t burn, but toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.
  2. In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until flavors are well combined, about 15 minutes, stirring occasionally.
  3. Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

Note: If you don’t have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can’t find epazote, you can substitute the green tops of radishes or just leave them out altogether.

 

 

 

 

This recipe was first published in Quick and Easy Mexican Cooking by Cecilia Hae-Jin (Chronicle Books) and is available for purchase HERE. 


 

 

 

 

 

To learn more about Cecilia Hae-Jin click here. 

Filed Under: Dinner, Featured Stories, Healthy Options, Hosting and Holidays, Make It With Mom!, Recipes, Romantic Dinners, Sauces Tagged With:

Crab Enchiladas with Green Mole (Enchiladas de Cangrejo con Mole Verde)

April 28, 2012 By Leave a Comment

 Now that lump crabmeat is more readily available, a great way to enjoy it is with the aromatic spiciness of green mole. This is a rich dish and will go well with a side salad. Of course, you can also use any other kind of enchilada sauce that you like.

Makes 6 entrée servings

 

 

 

 

Ingredients:

2 tablespoons olive or vegetable oil

1 red onion, chopped

2 stalks celery, chopped

1 pound lump crabmeat

2 teaspoons chopped fresh oregano

1/2 teaspoon freshly ground black pepper

3 cups jarred or fresh Herbed Pumpkin Seed Mole

Twelve 5-to 6-inch Corn tortillas

1 cup crumbled cotija cheese, divided

3 green onions, chopped

1 ripe avocado, pitted and sliced


Instructions:

  1. Preheat the oven to 375°F.
  2. Heat the oil in a large skillet over high heat. Add the onions and celery and cook until slightly limp, about 2 minutes. Add the crab, oregano, and pepper and toss until the crabmeat is heated through, just another couple of minutes. Remove from the heat.
  3. Spread 1/2 cup mole verde onto the bottom of a 9-by-13-by-2–inch baking dish.
  4. Stack the tortillas on a microwave-safe plate and cover with a wet paper towel. Microwave on high for 30 to 60 seconds, until softened. Spread the tortillas out onto a couple of large baking sheets or cutting boards.
  5. Spoon some of the crab mixture in a line down the center of each tortilla. Roll them up, placing them seam-side down on the mole verde in the baking dish. Repeat until all of the tortillas are placed in the dish. Pour the remaining mole sauce over the enchiladas and sprinkle with the cheese. Top with the green onions.
  6. Bake until heated through and the cheese melts, about 15 minutes. To serve, transfer 2 enchiladas each onto 6 plates and top each with a couple of avocado slices.
Filed Under: Dinner, Family Night Faves, Great Sunday Suppers, Lunch, Make It With Mom!, Quick & Easy, Recipes