Jalapeño Beef with Polenta and Chile Sauce
(Cuisine at home, October 2006, Issue 59, p. 38)
Makes: 4 Cups Beef, 3 Cups Polenta, 11⁄3 Cups Sauce Total Time: 45 Minutes Rating: Easy
Saute, Add, and Puree:
1/2 cup onion, sliced
2 dried chiles, seeded, torn
1 corn tortilla, torn
1 clove garlic, crushed
2 T. vegetable oil
1 cup chicken broth
1/2 cup canned crushed tomatoes
1 T. fresh lemon juice
Salt to taste
Boil and Fold in:
3 1/2 cups water
1 cup polenta
1 t. kosher salt
1 cup Monterey Jack cheese, grated
Saute and Add:
1 1/2 lb. top sirloin, cut into 1" cubes
3 red jalapeños, sliced
2 T. vegetable oil
1 T. sugar
2 t. chili powder
Saute onion, chiles, tortilla, and garlic for the sauce in a saute pan in 2 T. oil over medium-high heat. Cook until onion softens, then add broth and tomatoes. Reduce heat to medium, simmer 2 minutes, then transfer sauce to a blender. Puree with lemon juice until smooth. (While blending, leave the top ajar covered with a towel so steam can escape.)Season with salt.
Boil water in a saucepan over medium-high heat; gradually whisk in polenta. Add salt, reduce heat to low, and cook 5 minutes, stirring often; fold in cheese. Keep polenta warm off heat.
Saute beef and jalapeños in a saute pan in 2 T. oil over high heat. Cook until beef is browned but rare in the center, about 5 minutes. Add sugar, chili powder, and salt to taste; saute another minute. Serve beef over polenta with chile sauce.
To enhance flavor, saute the onion, chiles, and tortilla pieces briefly. Add the broth and tomatoes, then simmer until softened.
Puree sauce in a blender until smooth. Don’t overfill the carafe and keep the lid ajar while blending so steam can escape
(Cuisine at home, October 2006, Issue 59, p. 38)
Makes: 4 Cups Beef, 3 Cups Polenta, 11⁄3 Cups Sauce Total Time: 45 Minutes Rating: Easy
Saute, Add, and Puree:
1/2 cup onion, sliced
2 dried chiles, seeded, torn
1 corn tortilla, torn
1 clove garlic, crushed
2 T. vegetable oil
1 cup chicken broth
1/2 cup canned crushed tomatoes
1 T. fresh lemon juice
Salt to taste
Boil and Fold in:
3 1/2 cups water
1 cup polenta
1 t. kosher salt
1 cup Monterey Jack cheese, grated
Saute and Add:
1 1/2 lb. top sirloin, cut into 1" cubes
3 red jalapeños, sliced
2 T. vegetable oil
1 T. sugar
2 t. chili powder
Saute onion, chiles, tortilla, and garlic for the sauce in a saute pan in 2 T. oil over medium-high heat. Cook until onion softens, then add broth and tomatoes. Reduce heat to medium, simmer 2 minutes, then transfer sauce to a blender. Puree with lemon juice until smooth. (While blending, leave the top ajar covered with a towel so steam can escape.)Season with salt.
Boil water in a saucepan over medium-high heat; gradually whisk in polenta. Add salt, reduce heat to low, and cook 5 minutes, stirring often; fold in cheese. Keep polenta warm off heat.
Saute beef and jalapeños in a saute pan in 2 T. oil over high heat. Cook until beef is browned but rare in the center, about 5 minutes. Add sugar, chili powder, and salt to taste; saute another minute. Serve beef over polenta with chile sauce.
To enhance flavor, saute the onion, chiles, and tortilla pieces briefly. Add the broth and tomatoes, then simmer until softened.
Puree sauce in a blender until smooth. Don’t overfill the carafe and keep the lid ajar while blending so steam can escape
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