Recipe#12523

Title: Carne Asada 02

From: RSVPTOWN@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Carne Asada 
 Date: 1 Dec 1996 20:41:51 -0700 
 Message-ID: <961113215528_1585028334@emout09.mail.aol.com> 

(FOR 1)
 Preheat broiler.
 Rub both sides of 1/2 lb NY strip steak with a clove of garlic and then
 sprinkle with salt to taste.  Let it stand until at room temp.  Broil or
 grill till done to your liking.
 Top with green chile sauce and sprinkle with some grated cheddar.  Place
 under broiler until cheese melts.
 GREEN CHILE SAUCE (makes 6 cups)
 1/2 pound ground beef 
 4 cups water
 2 cups roasted green chile (Anaheim or New Mexico greens)
 2 medium chopped tomatoes
 2 teaspoons minced onion, 
 teas. salt, 
 clove of minced garlic, 
 1/4 teaspoon white pepper
 1/4 teaspoon Worcestershire sauce
 Brown 1/2 pound ground beef over medium heat.  Add 4 cups water, 2 cups
 roasted green chile (Anaheim or New Mexico greens). 2 medium chopped
 tomatoes, 2 teaspoons minced onion, teas. salt, clove of minced garlic, 1/4
 teaspoon white pepper, 1/4 teaspoon Worcestershire sauce.  Bring to a boil,
 then lower flame and simmer about 10 - 15 minutes.  Add 3 tablespoons
 cornstarch dissolved in 2 tbsp water & cook for ten minutes more.  Sauce
 should be thickened.
 Serve with the steak or with burritos or whatever.  
 Sauce freezes well.  Keeps in fridge for 3-4 days.  
 From Rancho de Chimayo cookbook by Jamison & Jamison.