For the Milanesa

INGREDIENTS

  • 2 LB Beef Round Steak, thinly Sliced (1 cm thick. 2/5 inch thick)
  • 2 eggs, beaten
  • 2 cups saltine crackers, ground
  • 1 tablespoon Worcestershire sauce
  • Salt and ground black pepper
  • 8 store-bought tostadas
  • Vegetable Oil for Frying
  • Tatemada Salsa

STEPS:  

  1. Cut the beef into 1-centimeter-thick cutlets
  2. In a bowl, Wisk the eggs with Worcestershire sauce, salt, and pepper
  3. Drench the cutlets in the egg mixture, let them soak for 20 minutes in the refrigerator
  4. Coat the cutlets in the saltine crackers
  5. Heat oil in a large skillet until it reaches 350 F
  6. Fry as many cutlets in the skillet as you can cook without crowding. Steaks should be cooked through, crisp and brown on both sides (about 4 minutes). Place on paper towels to drain
  7. Serve And top with Molcajete Salsa. serve with a side of Jalapeno Macaroni and Cheese

For the Macaroni and Cheese

INGREDIENTS

  • 4 cups Conchiglie (commonly known as "shells" or "seashells")
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 tbsp all-purpose flour
  • 4 cups 2% milk
  • 6 oz tatemada jalapeno salsa
  • ¾ teaspoon salt
  • Ground pepper.

STEPS:  

  1. Bring a large pot of water to boil, add the Conchiglie. Cook according to package directions, drain, and set aside.
  2. In a large saucepan, add the butter and olive oil over medium heat. Once melted, add the flour and whisk for 2 minutes. Whisk in the milk and allow it to come to a simmer, while whisking. When it simmers, the sauce will thicken. Remove from heat.
  3. 1Add the parmesan and tatemada jalapeno salsa, mix well and season with salt and pepper to taste.
  4. 1Add the cooked and drained Conchiglie, mix well.

PLATE PRESENTATION

  • Keep roasted lemons
  • Change gravy of picture for molcajete salsa instead (pour it in the same way)
  • Add bread crumbles (where bacon was placed) and 3 small jalapeno slices on top of the Conchiglie
  • No cilantro / no bacon

GALLERY