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"Brisket and Blues" (post oak smoked brisket smothered in "Molé-Q", a traditional Mexican molé BBQ sauce mixed with Texas pecans and figs, topped with blue cheese spread, onions, and cherry tomatoes on a brioche bun); "Good Texan" (grilled chile relleno beef sausage topped with a fried egg and a tomato garlic sauce on a butter-toasted brioche ...
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Return the beef to the pot, fat-side up. Pour in enough water to come at least 2/3's of the way up the beef. Cover and braise in the oven for 2 hours, until tender.
"Enchilada Roja" – beef brisket seasoned with blackening spices with cumin and coriander, flash-seared on a flattop, braised in oven with white onions, jalapeños, and Mexican amber beer, shredded and topped with ranchero sauce (made with roasted tomatoes, jalapeños, garlic, onions, and cinnamon sticks), stacked on two flour tortillas, and ...
A type of barbecue sandwich typically made with chopped up smoked beef brisket and barbecue sauce, and sometimes vegetables such as pickles, onions, and jalapeño peppers. [253] Chopped cheese: Northeast New York City: Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll. [254] Chow ...
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In the Mexican cookbook Nuevo y Sencillo Arte de Cocina, Reposteria y Refrescos (1836), Antonia Carrillo includes many menudo recipes, including a beef or mutton caldo de menudo (menudo soup), a veal menudo soup, and a menudo sopa (bread pudding).