American
American - Tex-Mex and Southwestern
Southwestern Roasted Salsa Verde with Tomatillos
Chef's Menu Description
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 800g prime beef flank, pork shoulder, chicken breast, or fresh fish
- • 2 tbsp olive oil or lard
- • 1 large onion and 3 garlic cloves, minced
- • 2 tbsp Tex-Mex spices (ground cumin, ancho chili powder, oregano, smoked paprika)
- • 1 can (400g) fire-roasted tomatoes or tomatillos
- • 1 cup rich broth or Mexican beer
- • Corn or flour tortillas, shredded cheese, and fresh lime
- • 1 tsp sea salt and fresh coriander
Preparation Steps
1
Phase 1
Season protein with spices, lime juice, and garlic; sear or braise until succulent.
2
Phase 2
Sauté onions, garlic, and chillies; simmer with tomatoes and broth into a rich salsa or gravy.
3
Phase 3
Roll into enchiladas, stuff tacos, or layer on sizzling skillets with peppers and onions.
4
Phase 4
Top with shredded Monterey Jack or Cotija cheese, fresh coriander, and pickled jalapeños.
5
Phase 5
Serve hot with warm tortillas, fresh guacamole, and Mexican rice.