You can never have too many Mexican recipes, so give Boiled Meat in Sauce: Lesso in Salsan a try. This dairy free recipe serves 6. One serving contains 1060 calories, 60g of protein, and 75g of fat. From preparation to the plate, this recipe takes about 4 hours and 50 minutes. If you have onion, potatoes, wine vinegar, and a few other ingredients on hand, you can make it. Only a few people really liked this sauce.
Instructions
1
In a stew pot place beef, carrots, onion, celery, peppercorns, cloves and water. Bring water to a boil, reduce heat and simmer for 1 hour and 15 minutes.
Ingredients you will need
Peppercorns
Carrot
Celery
Clove
Onion
Water
Beef
Stew
Equipment you will use
Pot
2
Remove pot from heat, cool and strain off liquid and aromatics.
Equipment you will use
Pot
3
Slice the boiled meat and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Meat
4
Add 1 tablespoon pork fat to a large pan, heat over medium heat and add the sliced meat and cook until browned on both sides. Set aside.
Ingredients you will need
Pork Fat
Meat
Equipment you will use
Frying Pan
5
In a large, heavy-bottomed skillet, heat the pancetta over medium heat until it releases its fat, then add the remaining pork fat and onion and brown it in the fat.
Ingredients you will need
Pancetta
Pork Fat
Onion
Equipment you will use
Frying Pan
6
Sprinkle the flour over and stir well over medium-high heat with a wooden spoon for 5 minutes.
Ingredients you will need
All Purpose Flour
Equipment you will use
Wooden Spoon
7
Stir in the hot chicken stock, then add the diced potatoes, cover, and cook over medium-high heat for 20 minutes. After 20 minutes, when the potatoes are very tender and the flavors have melded, add the reserved boiled meat to the broth.
Ingredients you will need
Broth
Potato
Meat
8
In a large saute pan, heat the olive oil over medium-high heat, add the garlic, and cook over medium until it is browned and softened. Stir in the peppers, vinegar, capers, and sugar, cook over high heat 1 minute, then remove from the heat.
Ingredients you will need
Olive Oil
Peppers
Vinegar
Capers
Garlic
Sugar
Equipment you will use
Frying Pan
9
Serve the sliced meat with some of its cooking liquid and some of the pepper sauce drizzled over.
Ingredients you will need
Hot Sauce
Meat
10
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Sauce Pan
11
Add all the chicken parts and brown all over, stirring to avoid burning.
Ingredients you will need
Chicken Pieces
12
Remove the chicken and reserve.
Ingredients you will need
Whole Chicken
13
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Ingredients you will need
Tomato Paste
Peppercorns
Vegetable
Carrot
Whole Chicken
Parsley
Celery
Onion
Water
Equipment you will use
Wooden Spoon
Frying Pan
Pot
14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to 1 month.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Byron Fiddlestix Vineyard Pinot Noir
The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan