Friday, September 4, 2009

Rick Bayless Makes Mexican Easy

The next issue of PREVENTION features award-winning chef Rick Bayless (and Top Chef Masters contender!) making Mexican food easy with 5 one-pot dishes that are—with one "splurge exception" —under 425 calories and averaging less than $3.40 per serving!

Rick was on THE CBS EARLY SHOW this morning demonstrating his recipe from PREVENTION’s COOK! for Spicy Chipolte Beef. Check it out at CBS News.

Cook! is the food and recipe-focused section in Prevention magazine and on that makes cooking "easy, healthy and delicious;" it’s part of every issue, and there’s also tons of content online including over 5,500 recipes, blogs, foodie forums, and more.

Spicy Chipolte Beef (Puntas al Chipotle)

You can prepare this early on the day you plan to serve it. Refrigerate the sauce and meat separately, then bring them back to room temperature before reheating. Warm the sauce first and add the meat just long enough to heat through.

WORK TIME: 40 minutes / TOTAL TIME: 1 hour / SERVINGS: 4

2 Tbsp vegetable or olive oil
1 lb beef tenderloin, strip, or sirloin, cut into 1" cubes
1 lg white onion, sliced 1⁄2" thick
4 cloves garlic, minced
1⁄2 c dark beer, broth, or water
2 Tbsp Worcestershire sauce
2 cans (14.5 oz each) no-salt-added diced tomatoes, drained
12 oz shiitake, oyster, or other mushrooms, or a combination, stemmed and sliced 1⁄4" thick
2 canned chipotle chile peppers in adobo sauce, chopped
1 tsp salt
1⁄3 c chopped cilantro

1. HEAT oil in Dutch oven over high heat. When hot, add beef in uncrowded single layer. Cook, stirring frequently to brown all sides, until almost at desired doneness (about 4 minutes for medium-rare). Remove to plate, leaving oil behind.

2. RETURN pan to medium-high heat. Add onion. Cook, stirring occasionally, until brown, about 7 minutes. Add garlic and stir 1 minute. Add beer and Worcestershire. Add tomatoes, mushrooms, peppers, and salt and cook, stirring occasionally and scraping up bits stuck to bottom of pan, until mushrooms are done and liquid is reduced to a sauce, about 10 minutes.

3. SEASON with salt, if desired. Return meat to pan and heat. Serve sprinkled with cilantro.

NUTRITIONAL INFO PER SERVING 345 cal, 30 g pro, 18 g carb, 4 g fiber, 15 g fat, 3 g sat fat, 839 mg sodium

CHOICE STEAK Bayless likes strip steak. A more affordable cut, like sirloin, works too.

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