|
Un tradicion de Mexico that adds color to any dinner table! Ingredients:
Salsa Ingredients:
5 Roma Tomatoes (chopped)
1 Red Onion (finely chopped)
3 Serrano Chiles (finely chopped - do not seed)
1 Bushel Cilantro (chopped)
2 Cloves Garlic (finely chopped)
1 Tsp Salt (seared over open flame)
1/4 Tsp Oregano
1/4 Tsp Paprika
1/8 Tsp Coriander
1/4 Tsp Red Thai Curry Powder
1/2 Tsp Ground Mustard Seed
1 Carrot (finely chopped)
1 Can Olives
1 Stalk Celery (do not chop!)
1 Large Pinapple (top lopped off, insides removed)
Carne:
3 lb Meat
2 Tbsp Ground Pepper
1 Tsp Salt (seared over open flame)
2 Red Onions (sliced)
3 Tbsp Oregano
1/2 cup Red Wine
2 Tbsp Worstershire Sauce
1 Beer
16 Jalepeno Pepper Seeds
14 Serrano Chile Seeds
12 Aneheim Pepper Seeds
10 Habanero Seeds (optional, these are HOT!)
8 Cayanne Pepper Seeds
6 Red Bell Pepper Seeds
4 Green Bell Pepper Seeds (can substitute Yellow Thai Chile seeds)
2 Yellow Bell Pepper Seeds
1/4 Cup Extra Virgin Olive Oil
1 Banana Peel
1 Tsp Ground Fennel
1/2 Tsp German Vincent Seed (ground)
16 Limes (juice)
2.5 Tsp Lemon Zest
7 Basil Leaves (finely chopped)
1 Cup Balsamic Vinegar
1 Large Watermelon (halved, insides removed)
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Salsa:
Gently combine first 12 ingredients in large bowl. Stir well, using the celery stalk as a spoon (this adds flavor to the salsa). Empty juices from Olive can into pinapple cavity. Let sit for 2 hours (chilled). Empty juices and discard. To pinapple cavity, add combined ingredients. Set aside.
Carne:
Chop meat into desired sized pieces and place in large mixing bowl. Add next 7 ingredients, and let sit for 5 hours (chilled). Grind all pepper seeds until finely powdered. Heat olive oil in skillet, and add powdered pepper seeds. Heat until smokey, and add banana peel. This will bring a nice, sweet taste to the pungent peppery flavor. Remove from heat. Let sit for 2 hours. Combine this mixture with the ground fennel and german vincent seed, then squeeze limes over mixture. Wisk until mixture is cloudy. Add lemon zest and basil leaves, then combine this mixture with the chilled meat mixture. Pour balsamic vinegar into watermelon cavity, and add oily pepper mixture. Cook the meat over an open flame to desired texture, and add to the watermelon cavity.
Serve next to pinnaple salsa, and you are ready for an authentic Mexican fiesta!!!
12 hours 4 Recipe submitted by: JJLucky
 For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
