Today I am cooking at home and making tender stewed beef ribs in a flavorful salsa broth. I will also show you another variation of Mexican style rice using fresh tomatoes. This is what's for dinner.
INGREDIENTS
1 1/2 to 2 lb ( 680 to 907 g ) cross-cut beef ribs
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 tsp Trader Joe's Onion Salt blend
1/4 tsp cracked black pepper
2 cups (473 ml) water
1 medium to large tomato
2 tomatillos
1 to 2 jalape os
3 cloves garlic
1 1/2 tsp beef bouillon powder
1 1/2 tsp tomato chicken bouillon powder
salt and pepper to taste
1/2 of a small onion
1 to 2 dried bay leaves
fresh epazote (optional)
MEXICAN RED RICE
1 cup (195 g) long grain rice (rinsed)
1 1/4 cup (295 ml) water
1 Tbsp (10 g) chicken bouillon powder
2 medium tomatoes
2 cloves garlic
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground cumin
1/2 of a small onion
pinch of salt
pepper to taste
Margaret: I'm so glad I watched this before I started dinner. I never even thought of making a salsa to stew meat. I also have tomatoes and jalapenos in my garden--I'm going to try this with the chicken I have in the freezer! Date: 2020-09-02
