This week we’re making Easy Braised Carne Asada Flap Meat two ways: knife and fork dinner, and left over burrito. Either way the recipe is easy and great!
recipe serves 4 (with leftovers).
1 and 1/2 pounds boneless carne asada flap meat.
1/2 onion – chopped.
1/2 red bell pepper – chopped.
1 jalapeno – seeds removed, minced.
2 tablespoons chopped cilantro.
1 clove garlic minced.
28 ounce can crushed tomatoes.
14.5 ounce can chicken broth.
1 and 1/2 cups rice – cooked per packaging.
Enough flour to coat meat.
1 cup frozen corn.
In large frypan sauté onion, bell pepper, jalapeño, and garlic in butter. When softened remove to large pot. Add tomato sauce, chicken broth, and cilantro. Heat to simmer.
Cut flap meat into near equal serving sizes.
Add flour to large plate and coat meat pieces on both sides.
In same large frypan heat tablespoon of olive oil and add flour coated meat. Fry the meat about two minutes and flip to other side for about two minutes.
Preheat oven to 350 degrees.
Pour sauce into a large oven safe pan with cover or a casserole with cover. Add meat to sauce.
Fold meat into sauce, cover the dish, and place in oven for 35 minutes.
Make rice per directions on package.
When the meat is tender to fork, remove pan from oven.
In small frypan heat frozen corn and dash of water.
Plate the meat over the rice, ladle sauce over the meat and rice, add corn and enjoy.
For left over burrito simply shred the meat, place it and rice sauce mixture on tortilla shell. Microwave for 50 seconds and enjoy your awesome left over.
Good Eating and Table Talk,
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