For the Milanesa
- 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
- Cut the beef into 1-centimeter-thick cutlets
- In a bowl, Wisk the eggs with Worcestershire sauce, salt, and pepper
- Drench the cutlets in the egg mixture, let them soak for 20 minutes in the refrigerator
- Coat the cutlets in the saltine crackers
- Heat oil in a large skillet until it reaches 350 F
- 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
- Serve And top with Molcajete Salsa. serve with a side of Jalapeno Macaroni and Cheese
For the Macaroni and Cheese
- 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.
- Bring a large pot of water to boil, add the Conchiglie. Cook according to package directions, drain, and set aside.
- 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.
- 1Add the parmesan and tatemada jalapeno salsa, mix well and season with salt and pepper to taste.
- 1Add the cooked and drained Conchiglie, mix well.
- 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