A great way to give more flavor to the meat is serving it with a sauce or cover – topping. Here I share many ideas to give more flavor to the meat and make your flesh exceptional and delicious dish.
Since butter cilantro and Cotija cheese, chipotle butter, chimichurri, Dijon mustard and herbs with a butter with gorgonzola cheese, bacon and jalapeno, and even a tropical with mango and habanero chile. There are several options to give you a completely unique and distinct flavor to your court. Here you can find 10 flavored butters.
They can not miss in the homes of Mexicans and when we eat meat are also present. Accompany your meat with a rich green sauce, red sauce, chipotle sauce, drunk with beer sauce, the molcajete or chili sauce and garlic. Other options include a red and green pebre. For every taste.
Another option is to add fruit sauces to make the much cooler dish.
I separate myself from the sauces that deserves a mention alone. It is the most famous companions, here you can find a simple recipe for a favorite of a lot.
The most commonly used is the blue cheese or gorgonzola but you can add crumbled feta cheese, a rich Cotija cheese or even a goat cheese. You can spice cheese and mix with other ingredients like bacon or chopped herbs like cilantro, parsley, thyme and chopped scallions and if you want a little chopped garlic.
Cook over very low heat butter with onion and filleted a little sugar until the onion is very soft and has a dark color. The secret is under fire, do not despair and try to cook quickly.
Saute in butter garlic and mushrooms until soft. If you want to give a touch of spice adds guajillo dry strips to make a version of garlic mushrooms. Or to give an extra touch, add the mushrooms to butter a touch of sherry or brandy just at the end of cooking.
A simple preparation of garlic, chopped parsley and lemon zest. You can change the parsley mint or basil or do a combination of these herbs to taste.
A crisp and very simple touch. You only need hot oil and some basil leaves, sage or parsley. Fry only a few seconds in hot oil and let drain on absorbent paper.
Like a tapenade of olives, basil pesto or even a peppermint or mint pesto or until a creamy cognac sauce.
It is that the article is something that you cover the meat to give much more flavor, but another option is to place the sauce over mashed either classic dad or do something more gourmet and serve on one of peas, yams, cassava, celery root or celery, carrots, beets and more.