Chili Salsa with Orange Juice (Salsa Con Jugo
INGREDIENTS:
1 1/2 lb Boneless beef chuck
1 tb Olive oil
1 c Salsa; prepared med or hot,
-chunky
2 tb Brown sugar; packed
1 tb Soy sauce; reduced sodium
1 Clove Garlic; crushed
1/3 c Cilantro; coarsely chopped
2 tb Fresh lime juice
2 c Hot cooked rice
Cilantro sprigs (opt)
Lime; quartered (opt)
1 1/2 lb Boneless beef chuck
1 tb Olive oil
1 c Salsa; prepared med or hot,
-chunky
2 tb Brown sugar; packed
1 tb Soy sauce; reduced sodium
1 Clove Garlic; crushed
1/3 c Cilantro; coarsely chopped
2 tb Fresh lime juice
2 c Hot cooked rice
Cilantro sprigs (opt)
Lime; quartered (opt)
Trim fat from beef. Cut beef into 1 1/4" pieces. in Dutch oven, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce, and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and simmer 1 hour.
Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired.
Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired.