Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^67) cook real food every day
Carne Asada Nachos
Makes 4 to 6 servings
These are “nacho” average nachos! Piled high
with layers of steak, Cotija, veggies, avocado, and
crema, you might just think you’ve died and gone to
nacho heaven.
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon minced garlic
1½ teaspoons ground ancho chile pepper
1½ teaspoons ground cumin
1½ pounds skirt steak, cut into 1-inch pieces
1 tablespoon olive oil
½ cup beef stock
1 (16-ounce) bag tortilla chips
Toppings: crumbled Cotija cheese, diced red onion, thinly sliced
radish, shredded romaine lettuce, sliced avocado, crema,
chopped fresh cilantro

1. In a large bowl, stir together lime juice, soy sauce, garlic, chile pepper,
   and cumin. Add steak, tossing to coat. Cover and refrigerate for at least
   30 minutes or up to 8 hours.


2. Select SAUTÉ feature on Instant Pot. Add oil to pot. Remove steak
   from bowl, reserving marinade. Add steak to pot; cook, stirring once, until
   browned, 5 to 6 minutes. Add reserved marinade and stock. Cover and
   lock lid. Pressure cook on HIGH for 8 minutes. Natural release pressure
   for 8 minutes. Carefully release remaining pressure. Select CANCEL
   feature. Remove meat using a slotted spoon, and transfer to a bowl.
   Cover and keep warm.


3. Select SAUTÉ feature on Instant Pot. Cook cooking liquid, stirring
   frequently, until slightly thickened, 6 to 8 minutes. Return meat to pot,
   and stir with sauce to coat and rewarm, about 1 minute. Serve meat over
   tortilla chips with desired toppings.

Cut steak and

marinate; cover

and refrigerate.

:

05

MINUTES

Morning

PREP

Korean Pulled Pork Lettuce

Wraps

Makes 4 to 6 servings

Turn up the heat with the spicy fl avor combination

of gochujang, ginger, and kimchi in this popular

Korean barbecue dish. It makes for a great party

appetizer or weeknight family dinner.

1 cup chicken broth, divided

¼ cup soy sauce

3 tablespoons rice vinegar

3 tablespoons gochujang

2 tablespoons fi rmly packed light brown sugar

1 tablespoon minced garlic

1 tablespoon grated fresh ginger

1 (2½-pound) boneless pork shoulder, cut into 5 to 6 pieces

1 tablespoon vegetable oil

1 head Bibb or Boston lettuce, leaves separated

1 cup kimchi, fi nely chopped

Garnish: black sesame seeds, thinly sliced fresh chives

1. In a large bowl, whisk together ¼ cup broth, soy sauce, vinegar, gochujang,
   brown sugar, garlic, and ginger. Add pork, tossing to coat. Cover and
   refrigerate for at least 15 minutes or up to 8 hours.


2. Select SAUTÉ feature on Instant Pot. Add oil to pot. Remove pork
   from bowl, reserving marinade. Add pork to pot; cook until lightly browned,
   about 4 minutes per side. Add reserved marinade and remaining ¾ cup
   broth. Cover and lock lid. Pressure cook on HIGH for 35 minutes. Natural
   release pressure for 15 minutes. Carefully release remaining pressure. Select
   CANCEL feature. Remove meat using a slotted spoon, and transfer to a
   bowl. Let stand until cool enough to handle.


3. Select SAUTÉ feature. Cook cooking liquid, stirring frequently, until
   slightly thickened, 16 to 18 minutes. Shred pork into 1-inch pieces. Serve in
   lettuce leaves with sauce and kimchi. Garnish with sesame seeds and chives,
   if desired.

Cut pork and

marinate; cover

and refrigerate.

:

05

MINUTES

Morning

PREP

SLOW COOKER DIRECTIONS

Follow step 1. In a large skillet, heat oil over medium-high heat.

Add steak; cook, stirring occasionally, until browned, 5 to

6 minutes. Transfer to slow cooker with reserved marinade and

stock. Cover and cook on low for 7 to 8 hours. Remove meat

using a slotted spoon, and transfer to a bowl. Cover and keep

warm. Transfer cooking liquid to a medium skillet. Cook over

medium-heat until thickened, 5 to 7 minutes. Return meat to

skillet, and stir with sauce to coat and rewarm, about 1 minute.

Serve as directed.

SLOW COOKER DIRECTIONS

Follow step 1. In a large skillet, heat oil over medium-high heat.

Remove pork from bowl, reserving marinade. Add pork to skillet;

cook until lightly browned, about 4 minutes per side. Transfer to

slow cooker. Add reserved marinade and remaining ¾ cup broth.

Cover and cook on low for 7 to 8 hours. Remove meat using a

slotted spoon, and transfer to a bowl. Let stand until cool enough

to handle. Transfer cooking liquid to a medium skillet. Cook over

medium heat until slightly thickened, 12 to 14 minutes. Continue

as directed.