Milanesa de Res: Thin-cut, Crispy Beef from La Salsita
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| Flickr- amanky |
| Pan-fried steak never looked so pretty: Milanesa de res con limon. |
This week: Milanesa de Res served up by La Salsita.
¿Como se dice?: Most folks are familiar with the carne asada or carnitas at their favorite Mexican joint, but fewer are familiar with milanesa, a crispier way to prepare a slice of carne. It may not be a common taco or burrito filling, but if you've ever had schnitzel or chicken fried steak, then milanesa de res should be next up on your torta rotation.
(sink your teeth into all the spicy details after the jump)
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| Erica O'Neil |
| Two slices of milanesa de res served up by La Salsita. Camarones de ajo in the background. |
Make sure to hit up La Salsita's excellent salsa bar to accent your meal with spicy red, tart tomatillo, or smooth avocado sauce. Grab some veggies, like fresh cucumbers, crisp radishes, and roasted jalapenos, onions, and zanhorias (carrots). An odd pico de gallo-style slaw packed with lettuce rounded out the selections.
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| Flickr- Lodigs |
| Milanesa de res, torta-style. |
A spritz of lime or lemon is the simplest way to finish off the milanesa, which is then ready to serve a la carte or as a meaty filling. Milanesa is a common torta addition, and at La Salsita it's served with a side of homemade tortillas for tiny taco folding and burrito rolling.
Bring a bit of México to your kitchen: Milanesa is a fairly easy way to prepare a thin cut of meat. It's a good way to make a tougher cut of meat tender or stretch a meager piece of meat through a couple meals. Heat up a pan, grab some beef or chicken, and fry up some milanesa for tortas, burritos, and good old fashioned pan-fried steak with a twist.
Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.
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