Tacos de Milanesa de Res (Steak Tacos)
Milanesas are very typical in Mexico and South America. They are thin cuts of meat that get breaded and fried. Families will have these with a side of beans, rice or even fries, though in Mexico City you will find Milanesa tacos. This is my spin on it – hope you get to make these. So good!
1 lb Beef Bottom Round Steak Thin Boneless or Eye of Round Beef steak (you can find it in Hen House) Note: You are looking for a lean steak sliced very thin.
2 cups of bread crumbs w/ ½ teaspoon of paprika
Steak seasoning – my mix is salt, pepper, paprika and little chili powder
Roasted Salsa Verde
1 lb tomatillos husked and washed
¼ white onion
Small bunch of cilantro
Salt to taste
2 cups of cooked pinto beans
1 cup of any red salsa (we like Herdez Salsa Casera Hot)
2 tbsp of lard
Salt to taste
White or Yellow Corn tortillas
Chopped white onion
How to prepare
Start by bringing your meat to room temperature, then use a meat tenderizer all through it ensuring you have done it evenly.
Next prepare your salsa. Start by turning on the broiler and placing in a baking sheet the tomatillos, onion, garlic and serranos. Blister on all sides. Afterwards, place in a blender and pulse to desired consistency. Now add your cilantro and salt – pulse 2 -3 more times. Transfer to a bowl.
To make your easy refried beans, place your beans in the blender with ½ cup of your red salsa. Blend until smooth and salt to taste. In a cast iron or heavy bottom pan, heat up the lard. Add the remaining ½ of your salsa and fry until the liquid almost evaporates. Next add your bean mixture and continue to fry as you mix it all in. Turn the heat to medium low and cover. Occasionally check on it and stir it…turn off when you are ready to fry the meat.
In a frying pan, heat up vegetable oil about 1 inch to 375 or you can test it with a little bit of a tortilla to make sure its hot. In a large bowl beat your 2 eggs – set aside. In a flat plate add the breadcrumbs and paprika – set aside. Season the meat with salt, pepper, paprika and chili powder. Now drop the meat in the egg mixture and make sure it’s completely covered with the egg. Taking one piece at the time, pass through the bread crumb mixture and cover completely. Drop in the frying pan and fry through. With this cut of meat, you will want to have it well done. If you need to reduce your heat do so, but don’t flash cook it as that will make your meat tough. Take it out and place over paper towels. Let it cool for about 5 minutes and then slice lengthwise.
Heat up Yoli tortillas with a little butter (optional).
Assemble by spreading 1 teaspoon of refried beans, top with generous amount of meat and add a little salsa. You can sprinkle some onions and cilantro. Eat immediately as it gets pretty heavy as a taco. Enjoy!