How to Cook Malanesa Beef for Tacos

Today we have a Milanesa recipe. "Milanesa" refers to a thin cut of meat that is breaded and pan-fried, and and then served with fried potatoes, a salad, and sometimes rice and beans. It is considered a main dish in many states of México and other Latin American countries, where it is a favorite with children and adults alike. We call it"Milanesa de Res", in Spanish.

Milanesa Recipe

This type of "milanesa de res" recipe is one of the many dishes regularly offered in minor-kitchen restaurants called "Cocinas Económicas". These restaurants are usually located close to office buildings or industrial areas, in society to cater to the hungry workers at lunchtime; here they can get a iii-course meal chosen "Comida Corrida"  at an affordable price. Besides the main dish, the Carte includes Soup of the day, Rice, Beans, and a Fresh Fruit Drink.  About $three.l US

These small restaurants will serve as the main dish with soup, salad, rice or beans, and dessert, all for around four or 5 dollars. The cook usually offers 2 or 3 options as a main dish, similar "Caldo de res", Chiles Rellenos, or Asado de Puerco, just to mention a few. Milanesas are (near of the fourth dimension) part of the daily menu. They can be fabricated with beef, chicken or even pork. Cocinas Económicas are actually busy places around apex fourth dimension because lunch is the main repast of the day in México.

A busy "Cocina Económica". Photo Courtesy of Clelia Pellicano. You can cheque her great work Here.

How to make Milanesa de Res

Spring TO FULL INSTRUCTIONS

DIRECTIONS:

•  Grind the garlic clove and peppercorn in a mortar.
• In a big bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add together a Tbsp. of water to the mortar subsequently grinding the garlic and peppercorns.
• In a large dish, spread the bread crumbs mixed with salt, and have another dish ready to place the steaks afterward breading.

•  Dip the steaks into the egg mixture.
• Using kitchen tongs, place one steak into the crumbs, turn to coat both sides. Patting on lightly to brand sure the coating adheres to the steak. Place the already-breaded steak aside on a plate. Repeat this step with the remaining steaks.
• Once you finish breading all the steaks you will continue to fry them. Using a large skillet, estrus ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks.

Serve your milanesa de res with warm fries and a salad.

If you take any leftovers make yourself a "Torta de Milanesa" with it. I hope you lot savor my mother'due south Milanesa Recipe and come back to tell me almost it.

Provecho!

Mely Martinez,

Milanesa de Res

Today we accept a Milanesa recipe. "Milanesa de res" refers to a thin cut of meat that is breaded and pan-fried and and then served with fried potatoes, a salad, and sometimes rice and beans.

Prep Time xv mins

Melt Time 20 mins

Total Time 35 mins

Course Beef

Cuisine Mexican

Servings 6 servings

Calories 311 kcal

• ▢ ane ½ pound of sparse cut meridian round beef steaks half-dozen steaks
• ▢ two eggs
• ▢ 2 cups of bread crumbs or saltine crackers ground into crumbs see note
• ▢ ii garlic cloves chopped
• ▢ ½ teaspoon blackness peppercorns
• ▢ Vegetable oil for frying
• ▢ Salt to gustation

• Grind the garlic clove and peppercorn in a mortar. If you do not have a mortar, finely chop the garlic and utilize a pepper grinder for the black peppercorns or ground pepper.

• In a large bowl, whisk the two eggs lightly and add the garlic and peppercorn mixture. I usually add a Tbsp. of water to the mortar after grinding the garlic and peppercorns, that manner information technology's easier to add the mix to the eggs. Whisk again.

• In a large dish, spread the breadstuff crumbs mixed with table salt (If using regular breadstuff crumbs) and have another dish set up to place the steaks after breading.

• Now, to first the breading process. Dip the steaks into the egg mixture.

• Using kitchen tongs, place i steak into the crumbs, plough to glaze both sides. Patting on lightly to brand certain the blanket adheres to the steak. If necessary, turn steak once again to take an fifty-fifty coating of breadcrumbs. Place the already-breaded steak aside on a plate. I use wax newspaper to cover the plates for an piece of cake clean up later on. Repeat this footstep with the remaining steaks.

• Once you finish breading all the steaks you will proceed to fry them. Using a large skillet, heat ½ inch of oil over medium-high heat. Make sure the oil is hot before placing the steaks. Fry about three minutes on each side until golden brown on both sides and cooked through. Place the steaks on paper towels to bleed any backlog oil before serving.

Serve with warm fries and a salad.

* This is my mother's Milanesa recipe, and we utilize saltine crackers to bread the milanesas.

* Sirloin steaks besides work fine for milanesas, make certain to pound them very thin.

* You lot can use craven or pork instead of beef.

* In Mexico, milanesas are sold in some butcher shops or supermarkets already breaded. I usually save some already-breaded in the freezer to use later on.

Serving: vi servings Calories: 311 kcal Carbohydrates: 26 one thousand Protein: 32 thou Fat: 7 g Saturated Fatty: ii g Cholesterol: 123 mg Sodium: 357 mg Potassium: 513 mg Cobweb: 1 k Carbohydrate: 2 g Vitamin A: eighty IU Vitamin C: 0.3 mg Calcium: 101 mg Iron: iv.3 mg

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Source: https://www.mexicoinmykitchen.com/milanesa-recipe/

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