Bisteces enchilados

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Bisteces enchilados. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Bisteces enchilados is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. They're nice and they look fantastic. Bisteces enchilados is something that I've loved my whole life.

Many things affect the quality of taste from Bisteces enchilados, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bisteces enchilados delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Bisteces enchilados using 6 ingredients and 2 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Bisteces enchilados:

1. 2 lbs. (1 kg) de bisteck de pulpa blanca
2. 13 chiles guajillos
3. 5 pimientas y 5 clavos de olor
4. 1/4 cdta. De cominos
5. al gusto Sal y pimienta
6. 1 diente ajo

Steps to make to make Bisteces enchilados

1. Ponemos a cocer los chiles por 30 minutos y dejamos enfriar y escurrimos.
2. Molemos en la licuadora los chiles con la sal, los cominos el ajo, las pimientas y los clavos, vaciamos a un bol y metemos nuestros bisteces ya pimentados dejamos reposar por 30 minutos y después con un poco de aceite freímos y servimos con una ensalada o sopa fría.

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So that is going to wrap this up for this exceptional food How to Make Speedy Bisteces enchilados. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!