Mexican Grillades and Grits

Name: Mexican Grillades and Grits
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 serving
Ingredients: For the Grillades:; 2 lbs round steak; 1/2 cup all-purpose flour; 1 teaspoon salt; ½ teaspoon pepper; 2 tablespoons extra virgin olive oil; 2 medium yellow onions; 2 cloves garlic; 4 ounces Mexican chorizo; 1 large red bell pepper; 2 cups tomatoes; 2 chipotles en adobo sauce; 2 teaspoons adobo sauce from the canned chipotles; 5 tablespoons unsalted butter; 1/3 cup all-purpose flour; 3 cups beef broth; 3 bay leaves; 1 tablespoon chili powder; 2 tablespoons fresh cilantro; For the Grits:; 1 cup stone-ground old-fashioned grits; 1/2 cup masa harina; 5 cups milk; 1 teaspoon salt

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5.0

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 55 mins
Servings
4
Course
Main Course
Cuisine
American, Mexican

Mexican Grillades and Grits

Nevaeh Sloan

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An original Mexican twist on a Southern classic!

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Ingredients

Servings

For the Grillades:
2 lbs round steak , pounded to 1/4 inch thickness and cut into 2 inch squares
1/2 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons extra virgin olive oil
2 medium yellow onions , diced
2 cloves garlic , minced
4 ounces Mexican chorizo , crumbled, click link for easy homemade chorizo!
1 large red bell pepper
2 cups tomatoes , diced or 1 (14 oz) can diced tomatoes, drained
2 chipotles en adobo sauce , chopped
2 teaspoons adobo sauce from the canned chipotles
5 tablespoons unsalted butter
1/3 cup all-purpose flour
3 cups beef broth
3 bay leaves
1 tablespoon chili powder
2 tablespoons fresh cilantro , chopped
For the Grits:
1 cup stone-ground old-fashioned grits , NOT instant
1/2 cup masa harina
5 cups milk
1 teaspoon salt

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Instructions

Combine the flour, salt and pepper in a shallow bowl. Dredge the pieces of beef in the flour, shaking off the excess and transfer to a large plate.Heat the oil in a stainless steel skillet over medium-high heat until hot but not smoking. Place the beef in the skillet being careful not to overcrowd and fry on both sides until browned. Transfer the beef to a plate.
Cook the onions and chorizo in the skillet until the onions are soft and translucent, about 5 minutes. Add the garlic and saute for another minute. Add the bell pepper and saute until soft, about 5-7 minutes. Add the tomatoes, chipotles, and adobo sauce and saute for another 4-5 minutes, scraping up any browned bits in the skillet, . Transfer the vegetables to a bowl.
Melt the 5 tablespoons of butter or olive oil in the same skillet over medium heat. Add the flour and whisk constantly until the mixture is a rich brown, about 4 minutes. Add the beef broth and whisk continually until the mixture is smooth and thickened.Return the vegetables to the skillet and add the bay leaves and chile powder. Return the beef to the skillet and bring to a simmer. Reduce the heat to low, cover, and simmer for 1 1/2 hours or until the meat is very tender, stirring occasionally. Stir in the cilantro and simmer for another 5 minutes. Add salt and pepper to taste. Remove the bay leaves.Serve the grillades and gravy ladled over hot grits (see below).
To make the grits:In a 5-quart pot over medium-high heat, bring the milk and salt to a simmer, stirring regularly to prevent the milk from burning.Combine the grits and masa harina and slowly add them to the boiling milk in a steady stream, whisking constantly to prevent lumps. Add the salt. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally, until the grits are thick and tender.