Once again, Edith made an AMAZING Mexican dish. She is a really good cook, and I am loving it! I am putting these recipes on the blog so that I have them when I get home. I don't want to have to keep track of them here. Plus, I figure I would share. ;) Let me tell you how it usually goes when I get these recipes. She tells me something in Spanish that she is going to make, and gets the ingredients. She will tell me when she is going to start cooking and so I grab my little notepad and scribble EVERY SINGLE STEP and ingredient as she is preparing it. It is usually in a crazy order, but it's all I got folks. So, enjoy!
Carne, & Queso Tacos with Chile Arbol sauce
1T oil
1 roma tomato
1c water
1 chile arbol
1 clove of garlic
Heat 1T oil in small pan, w hen it gets hot, take it off the heat. Place 1-2 peppers in oil and baste pepper until it isn't hard and brittle, about 1 minute. Put pepper in blender with tomato, 1 clove of garlic and 1/2c blanched water. Blend well, set aside. This is the sauce for on top of the tacos.
1/2 lb bacon, cut unto 1 1/2" pieces
1 red bell pepper
1 green bell pepper
1/2 onion
1T oil
1 pkg sirloin pieces
1/2t salt
1t chicken bouillon
7oz (.200 grams) Oaxaca cheese, pulled apart into 1/4" x 2" sections - (similar taste and texture of Mozzarella cheese)
Cook bacon, until done but not crispy. Keep bacon grease for later. Boil tomato in water, set water and tomato aside. Scrape seeds out of peppers, cut into 1/2" cubes. Put in bacon grease, cover and cook for about 5 minutes, Cut onion into 1" chunks, and separate layers. Add to green peppers. Cook until tender but not mushy. Place in bowl and set aside.
Heat 1 T oil in pan over medium heat. When it is hot, add sirloin and salt. Cook until no longer pink. Add onions and peppers, bacon, bouillon to meat, stir well. Cover with cheese, place lid on top and keep warm over low or no heat.
This was SOOOOOO delicious! Probably my favorite, but then again, I think that with every single dish she makes.
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