Category: Meats

03
Aug

Asian Mini wrap with Tex-Mex Mexican Sauce

 Author

Salsas Asturianas

Ingredients:
  • Rice wafers
  • Various Lettuces
  • Minced veal
  • Onion
  • Garlic
  • Tex Mex sauce
  • Rabanito
PREPARATION:
  • We chop the onion and garlic, we incorporate tex mex sauce and the meat, we remove well and we make a rollito that we will fry in frying pan.
  • While we put the wafers in warm water and once soft we stretch them and place the lettuce radishes and finally the meat, we roll the wafer and cut.
  • We put them in wrap and decorating with sauce
03
Aug

Neapolitan ham with Tex-Mex Mexican Sauce

 Author

Salsas Asturianas

Ingredients:
PREPARATION:

Cut squares of puff pastry of 10cm, above we add ham and sauce and roll, before putting into oven with the help of a brush we paint the puff pastry and bake 180º until golden. Once golden brown oven and let the door half open with the puff pastry in about 5 minutes (will make it crisp).

03
Aug

Tostones with sirloin of pork with boletus sauce

 Author

Salsas Asturianas

Ingredients:
PREPARATION:
  • Put salt and pepper in the sirloin and add soy and thyme, let macerate 10min.
  • Then we mark strong in the iron until golden, once golden we put in oven 190º 15min
  • Let stand and cut
  • While the banana is confit in oil until it is soft, when it is soft we take it out of the oil and crush, while we are crushing the banana we put the oil to heat 180º, the last step will be to fry the bananas again until they brown.
  • To stamp we put pieces of sirloin accompanied by the banana and the sauce.
03
Aug

Pigeon Breasts with Tex-Mex Cheddar Sauce

 Author

Salsas Asturianas

Ingredients:
PREPARATION:

We put salt and pepper to the breasts and mark in the plate. To emplatar decoramos with shoots of garbando and we add sauce.

24
Oct

Meat grill with chimichurri sauce

INGREDIENTS (SERVES 4)
  • 8 pork ribs
  • 4 strips of skirt steak
  • 4 chicken drumsticks
  • 4 skewers (optional)
  • Salt (coarse is best)
  • Chimichurri sauce
INSTRUCTIONS

After firing up the grill, remove the meat from the fridge to reach room temperature. 30 minutes should be sufficient.

Once the coal is ready, place all of the meat on the grill. Let it brown on one side and then turn it over.

Now rub salt all over the meat heavily if using coarse salt (we can easily remove it later) and moderately if using fine salt or cooking salt. Let it brown on the bottom.

Once the meat is ready, if using coarse salt, we remove it. To do this, firmly grip the meat with a pair of tongs and lightly bump it against the grill rack. Place it on a (preferably clay) dish.

If the meat is too brown on the outside but slightly uncooked inside, cover with another dish or aluminium foil for a few minutes. It will finish cooking in the heat.

Serve directly on the dish and cover with the chimichurri sauce or serve in a bowl so the guests may help themselves.