Nuevo Laredo Chicken-Fried Steak
Submitted by snjele
Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
50 minThis isn’t your grandma’s chicken-fried steak. The Nuevo Laredo version crosses the border with masa harina in the breading, toasted cumin seeds ground into the flour, and a beer marinade that tenderizes the round steak before it ever hits the oil.
Soaking the pounded steaks in beer with garlic for at least 30 minutes does two things: the carbonation helps break down tough fibers in the round steak, and the malty flavor seeps into the meat itself. Save two tablespoons of that beer for the egg wash. It keeps the Tex-Mex theme running through every layer of the breading.
The double-dredge is what builds that thick, shattering crust. Flour-masa mixture first, then the beer-egg wash, then back into the flour with a firm pat to lock it all in. The masa harina adds a subtle corn flavor and an extra crunch that regular flour alone can’t deliver.
Deep-fry at 325°F (163°C), which is lower than you might expect. The lower temperature lets the thick steaks cook through without the crust burning. Seven to eight minutes gets them medium brown and crispy all the way through. Serve smothered in cream gravy over mashed potatoes.
Pro Tips
- Pound the steaks to an even ¼ to ⅓ inch thickness. Uneven thickness means uneven cooking
- Blot the steaks dry after marinating. Wet meat won’t hold the breading
- Use a cast-iron skillet or Dutch oven deep enough for the steaks to float in oil
- Toast whole cumin seeds in a dry skillet until fragrant, then grind fresh for the best flavor
Variations
- Pan-fry instead of deep-frying in about an inch of oil, flipping once, for a lighter version
- Add a teaspoon of smoked paprika to the flour mixture for a smokier crust
- Swap the cream gravy for a salsa verde drizzle to lean into the Mexican flavors
Ingredients
Directions
Cut the steak into four equal portions.
Pound the portions, if needed, until each is about ⅓ to ¼ inch thick.
Arrange the steaks in a shallow nonreactive dish, pour all but 2 tablespoons of the beer over them, and add the garlic.
Marinate the steaks in the beer for at least 30 minutes and up to 2 hours.
While the steaks are soaking, combine the flour, masa harina, cumin, chile, salt, and oregano in a shallow dish.
In another dish, mix the egg with the remaining 2 tablespoons of beer.
Drain the steaks, and blot lightly with paper towels to remove excess moisture from the surface.
Dredge the steaks in the masa-flour mixture, then in the beer and egg.
Dunk them back in the flour again, patting the flour in well to absorb moisture.
Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks .
Bring the oil’s temperature to 325℉ (160℃), and deep-fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, until they are medium brown.
Drain the steaks, and transfer them to a platter.
Keep them warm while you prepare Cream White Gravy from the drippings.
Place the steaks on separate plates, spoon mashed potatoes with onion next to them, and cover both generously with the gravy.
Serve immediately.
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