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Easy beef recipes are not few and this beef sheet in green sauce is definitely one of them. Perfect for any day of the week, its filling of vegetables, cottage cheese and mushrooms make it a very complete main course. In addition, its green salsa Picosita gives a lot of flavor and that characteristic touch of Mexican recipes.
BEEF SALAD STUFFED WITH RAJAS IN GREEN SAUCE
Ingredients
4 Portions
- 1 tablespoon vegetal oil, for the filling
- 1/4 red onions, filleted, for filling
- 1 cup mushroom, filleted, for filling
- 1 cup curd, for the filling
- 1/2 cups whole corn kernels, sweet, for the filling
- 2 tablespoons epazote, for the filling
- 1 pinch salt, for the filling
- 1 pinch black pepper, for the filling
- 2 cups rajas poblanas, for the filling
- 4 beef sheets
- 2 cups chicken soup, for the sauce
- 6 green tomatoes, for the sauce
- 1 clove garlic, for the sauce
- 1/4 white onions, for the sauce
- 1 serrano pepper, for the sauce
- 1/4 cups epazote, for the sauce
- to taste cumin, for the sauce
- 2 tablespoons oregano
- to taste salt
- to taste black pepper
- enough fresh coriander, to liquefy
- enough red onion, filleted, to decorate
- enough whole corn kernels, to decorate
- enough fresh coriander, to decorate
- enough White rice, To accompany
Preparation
Heat a pan over medium heat with the oil and fry the onion, mushrooms, cottage cheese, corn, epazote, and then add the rajas. Season with salt and pepper. Reserve the filling.
Place the beef sheet on a table, fill with the previous preparation, fold and cook over high heat on a grill until the meat is cooked.
For the sauce, heat a pot over high heat with the chicken broth, boil the tomatoes with garlic, onion, serrano pepper, epazote, cumin and oregano for 30 minutes. Then blend with the coriander and season with a little salt. Reservation.
Serve with a mirror of the sauce, some purple onion, coriander and yellow corn.
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