Tuesday, December 12, 2006
Braised Mexican Chuck Steaks
Here is Bistecas Rancheros, the second recipe that I've tried from All About Braising. These are chuck steaks, cut thin and into small pieces, and braised with potatoes, poblano chiles and a flavorful tomato sauce. I liked that this was a one-pot meal. It tasted good, but I think I might do it without the potatoes next time because we prefer rice with mexican flavors. The potato-tomato combination made it a little strange to me. The leftover meat was once again turned into some mighty fine tacos.