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The ingredients needed to prepare My Mexican and my Beef Salsa. 😁:
- Prepare 1 kg Minced Beef
- Use 1/2 Large onion chopped
- Use 1/2 yellow sweet pepper
- Use 1/2 Green sweet pepper
- Provide 150 g Sweetcorn
- You need 6 dried hot chilli peppers
- Use 2 tbls Chilli oil keep half back
- You need 2 Cloves Garlic Crushed
- Provide 1/2 smoked pork sausage chopped
- Provide 1 tbls Chopotle sauce
- Take 2 tbls Mexican herbs
- Prepare 1 tin chopped tomatoes
- Take 1 dried beef stock cube crumbled in
- Take 1 tbls Tomato Purèe
- Take 1/2 Cup boiling water
Instructions to make My Mexican and my Beef Salsa. 😁:
- Add the chilli oil heat up then add the onion and Garlic mix then add the minced beef cook until all coloured not red. Then add the dried beef stock.
- Add the other half of chilli oil and stir in.
- Next add Mexican herbs and Loose corn then the tomatoes,water, and tomato puree.cook on low for 5 minutes
- Then add the Chopotle sauce and dried chillies and sweetpeppers mix all in. Cook on low for 10 minutes stirring often I transferred mine to a heavy based saucepan as the frying pan I started with was too small
- Next cut up half the smoked sausage and add it to the pan.
- Stir and simmer for 10 minutes.
- This makes enough for 8 people, 8 bowls i make a big batch of this and freeze half then you can have it when you feel like.
- Add the meat to a bowl, then add grated cheese. Put in microwave yo melt the cheese just 1 minute on high
- Next add 2 tbls of Sour cream in the middle and then jalapeno,s on top. Serve with some tortillas and some thick cut chips.
To use, partially thaw in refrigerator. These Mexican Steak Skewers with Avocado Salsa Verde are super flavorful and easy to make! The steak is marinated in a blend of Mexican spices and lime juice, and then grilled on skewers with red onion. The avocado salsa verde is the creamiest, freshest sauce to pair alongside them! Great for cookouts or an easy summer meal! ¾ cup mild salsa; ½ cup tasty cheese, grated; Spring onions, finely sliced for garnish; Instructions.
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