Serves: 4
Total Calories: 161
1. Roast, seed, and peel the red peppers. Coarsely chop and put in a blender. Add the cumin, chicken broth, cream, crushed pepper, and 1/4 teaspoon of the salt. Blend until smooth. Pour the sauce into a bowl and reserve.
2. Cut the veal into short thin strips, about 1/2-inch × 2-inches. In a large nonstick skillet, heat the oil over medium heat. Cook the veal strips, stirring, until lightly browned, 3 to 4 minutes. Season with the remaining salt. Transfer to a plate.
3. Add the onion to the skillet and cook, stirring, until softened and limp, about 4 minutes. Return the meat to the pan. Add the reserved red pepper sauce and cook, stirring, until the sauce reduces and thickens to the consistency of heavy cream, 3 to 4 minutes. Stir in the cilantro. Adjust salt. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Veal in Sweet Red Pepper Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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