There really isn't a ton to talk about for this recipe - however, this simple sandwich had a lot going for it. Building up the base flavors is diced onions and a few cloves of garlic that were softened in a touch of olive oil. Into that mixture, strips of sliced roast beef are tossed in and cooked just long enough to give the pieces some color. To ramp up the flavor and add some moisture, fire-roasted diced tomatoes, green chiles and a bit of cumin are stirred in for a smoky depth. While tasty as is, a couple tablespoons of freshly squeezed lime juice is added to brighten up the flavors.Once the skillet, brimming with beef, is taken off heat, the saucy mixture is hit with fresh cilantro for a little zing. We served these on sesame seed hoagie rolls that was slightly toasted. It was just spicy enough for us, but for some reason our chiles were a bit hotter than average so it was almost too hot for Jeff's mom. She still gave it two thumbs up though!
Joe,
ReplyDeleteFirst, I love your blog! Thank you so much for providing me with something fun to read and good food to try everyday.
Second, I made this for dinner tonight and it was delicious. The only thing I did differently was use a flat-cut brisket and bake it in the oven with the other ingredients at 300 degrees for about 3 hours. Then, I shredded the beef, mixed it up with the sauce, and baked it a bit more.
Laurel
Laurel - Great changes! I'll have to try those sometime if we decide to make this again!
ReplyDelete