Nuevo Laredo Chicken-Fried Steak

Name: Nuevo Laredo Chicken-Fried Steak
Yield: 2
Cuisine: Mexican
Ingredients: beef, round steak; beer; garlic cloves; flour; masa harina; cumin seeds; red hot chili pepper, dried; salt; oregano; eggs; vegetable oil

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

50 min

Low in Saturated Fat, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2	inch	beef, round steak sliced 1/2 inch thick	*
12	ounces	beer
2	each	garlic cloves minced
1 ⅓	cups	all-purpose flour
⅔	cup	masa harina	*
2	teaspoons	cumin seeds toasted and ground
1	teaspoon	red hot chili pepper, dried ground and dried
1	teaspoon	salt
½	teaspoon	oregano dried
1	each	eggs
1	x	vegetable oil	*

Ingredients

Amount	Measure	Ingredient	Features
2	inch	beef, round steak sliced 1/2 inch thick	*
346.8	ml/g	beer
2	each	garlic cloves minced
315	ml	all-purpose flour
158	ml	masa harina	*
1E+1	ml	cumin seeds toasted and ground
5	ml	red hot chili pepper, dried ground and dried
5	ml	salt
2.5	ml	oregano dried
1	each	eggs
1	x	vegetable oil	*

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.