Busters Recipes

Milanesas - Thinly sliced fried beef This sliced beef dish is native to Argentina, but it is now enjoyed throughout Latin America, including Mexico where it is used to make tortas with bolillos ( see note ) INGREDIENTS: 3 lbs beef steaks sliced very thin (1/8 of an inch thick) 2 tablespoon lemon juice 3 cloves crushed garlic 1 teaspoon chile powder 3 eggs, beaten salt to taste pepper to taste flour oil for frying PREPARATION: In a bowl whisk together the lemon juice, garlic and chile powder. Marinate the beef for at least 2 hours in the mixture. Heat the oil over medium heat. Add a drop of egg to the oil, if it bubbles and floats, the oil is ready. If it sinks, the oil is not hot enough. Add salt and pepper to the flour and place in a shallow pie pan or a large bowl. Set up an "assembly line" with the beef, then the eggs, then the flour then the oil. Using a fork, pick up a piece of the beef and dip it in the eggs. Then place the piece of beef in the flour and shake the plate to coat the bottom. Turn the beef over and place back in the flour and shake the plate to coat the other side. Place in the hot oil and prepare another piece of meat. When you add the new piece of meat in, turn the previous one. After that, when you add a new piece, remove the one that has been cooked on both sides and drain on paper towels or a brown paper bag. Enjoy immediately. NOTE : Bolillos A lovely, crusty bread perfect for sandwiches or tortas. Or serve fresh from the oven with butter. This recipe is very simple to make with only 6 ingredients and minimal kneading. INGREDIENTS: 4 cups flour 1 teaspoon salt 1 teaspoon sugar 1 package yeast 1 cup warm water 1 egg white, whisked PREPARATION: Pour water into a large mixing bowl, and sprinkle yeast onto it. In a separate mixing bowl, mix flour, salt and sugar. Add flour mixture to water a little at a time and mix until a dough forms. Place dough in a greased bowl, cover with a towel or cloth and leave in a warm place for about an hour. Remove dough from bowl, punch it down and knead for about 10 minutes. Divide dough into 10 balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends. Cover and let rise again for about 30 minutes. Preheat oven to 375 degrees and brush each dough ball with egg whites. Score each roll with two, 2-inch lines along the top, about 1/4 inch deep. Bake for about 30 minutes.

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