Tex-Mex Flank Steak Salad
1 1/4 cups canned unsalted beef broth
3 dried ancho chiles*
4 large garlic cloves
1 1/2 teaspoons ground cumin
1 pound beef flank steak, well trimmed
2 cups sliced onion
2 fresh Anaheim (California) chiles*, quartered, thinly sliced
1 red bell pepper, quartered, thinly sliced
1 2/3 cups purchased fresh salsa
6 to 8 cups thinly sliced iceberg lettuce
2 cups fresh corn kernels or frozen, thawed
1 large tomato, chopped
1/2 cup fresh cilantro leaves
1 cup grated part-skim reduced-fat mozzarella cheese
1/4 cup crumbled baked (no oil) tortilla chips
Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chiles. Rinse. Strain cooking liquid. Transfer chiles, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.
Simmer remaining 1/4 cup broth, onion, fresh chiles and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)
Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.
For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.
Makes 4 servings
Mango, Jicama and Corn Salad
Here's a bright and refreshing salad. Can be prepared in 45 minutes or less but requires additional unattended time.
6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice
Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
Makes 8 servings.
Mexican Pasta Salad
1 1/4 pounds GF fusilli pasta
1 1/2 tablespoons plus 1/3 cup olive oil
1 2 1/2-pound roasted chicken, skinned, meat shredded or 7 cups shredded cooked turkey
4 large tomatoes, seeded, diced (about 4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped
2 tablespoons plus 1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon fresh lime juice
2 jalapeño chilies, seeded, minced
1 1/4 teaspoons chili powder
1 1/4 teaspoons ground cumin
2 bunches fresh cilantro, coarsely chopped
Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)
Makes 8 servings.
Southwestern Chicken and Pasta Salad
This recipe can be prepared in 45 minutes or less.
1 pound GF farfalle (bow-tie) pasta
4 tablespoons olive oil
2 cups diced cooked chicken
8 green onions, chopped
6 plum tomatoes, chopped
1 15-ounce can golden hominy, drained
1 15-ounce can black beans, drained
1 12-ounce bottle mild green taco sauce
1 cup chopped fresh cilantro
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water and drain again.
Transfer pasta to large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. Season salad generously with salt and pepper.
Makes 8 servings.
