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Can you guys help me? I can't seem to find a recipe for Lomo en chile de arbol anywhere.
I can find sauces and salsas but they seem to be a staple ingredient. Not sure how to incorporate the ribeye. Some of the sauces seem more likely to make a paste and they are super, blinkin' hot. So I am looking for some guidance.
Now, I really like hot but the recipes don't seem to be thin enough to dress a ribeye like what I have had at several mexican restaurants. The de arbol sauces look pureed and smooth and thin enough to flow over the meat. Like that of runny turkey gravy.
Been thinking of making a de arbol recipe, then grilling the ribeye to med-rare to med. Cool it, then chop it to bite size pieces. Then slowly steep it in de arbol sauce in a crock pot on warm for several hours.
Comments and recipes desired. Thanks!
I can find sauces and salsas but they seem to be a staple ingredient. Not sure how to incorporate the ribeye. Some of the sauces seem more likely to make a paste and they are super, blinkin' hot. So I am looking for some guidance.
Now, I really like hot but the recipes don't seem to be thin enough to dress a ribeye like what I have had at several mexican restaurants. The de arbol sauces look pureed and smooth and thin enough to flow over the meat. Like that of runny turkey gravy.
Been thinking of making a de arbol recipe, then grilling the ribeye to med-rare to med. Cool it, then chop it to bite size pieces. Then slowly steep it in de arbol sauce in a crock pot on warm for several hours.
Comments and recipes desired. Thanks!
