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1. Season the beef with the cinnamon and cumin. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides.
Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive oil. Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks.
Want to make Salsa Verde Rice & Beans? Learn the ingredients and steps to follow to properly make the the best Salsa Verde Rice & Beans? recipe for your family and friends.
Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
Huevos divorciados (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde. [ 9 ] Similar dishes are huevos motuleños of Yucatan [ 10 ] and New Mexican enchiladas montadas.
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