Chili Verde BeefChimichangasRecipe from my mom & adored by. )5lbs beef chuck roast (the flat kind- I had to buy 2 roasts to get 5lbs)3Tbsp shortening3 onions, chopped4 Tbsp flour1 (4oz) can diced green chiles2 (7oz) cans green chili salsa (I used Herdez Salsa Verde)1/4 tsp garlic powder2 tsp salt1 tsp cumin2 (10-count) packs taco size flour tortillas2 cups+ vegetable oil, for fryingHeavily season both sides of the roast(s) with salt & pepper. Place chimichangas carefully seam side down into the oil & fry both sides until golden brown (approximately 45 seconds each side. *Makes 18-20 chimichangas or about 9 cups of meat. 5lbs beef chuck roast
beef and mutton is something we buy rarely………. Clean the beef and drain excess water. 1kg beef2 Large onions1 Large tomato2 Green chillies10 Cloves garlic1 Medium piece ginger1½tsp Coriander powder½ tsp Turmeric powder1½tsp Red chilly powder1tsp Garam masala powderSalt¼ c WaterFor Tempering. hijri 1431 1kg beef
We all know the popular Beef and Broccoli dish and definitely had created or own versions in one way or another, some put extra vegetables like carrots or mushrooms, some uses other meat like chicken or pork but in this instance I will be using a different type of broccoli and it is the Chinese … Continue reading »
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
Beef Rendang holds the top 1 spot in CNN’s 2011 World’s 50 Most Delicious Foods‘, it is a spicy meat dish that originated in Indonesia and was created by the Minang’s (people from the Minangkabau ethnic group in Indonesia) as a dish served during ceremonial occasions and to honour special guests