Milanesa with fries!
(Served at ALBA restaurant in Santa Ana, Sonora Mexico)
On my first trip to Mexico with my wife we stopped at a restaurant in Santa Ana, Sonora. She told me that this restaurant was owned by her uncle, and that I had to try this dish called milanesa (at least that's how I think its called in Spanish), She explained to me that in English it means elephant ear. Since I was born and lived the first thirteen years of my life in Indiana I thought I was getting this fried floury tortilla dipped in cinnamon and sugar like I used to get at the fair. I was very excited! Much to my pleasant surprise they delivered this monstrous flank steak sliced super thin breaded like a pork tenderloin sandwich that we use to get at the dairy in Hagerstown Indiana. The flavor and texture so closely resembled that hometown staple it made me feel like they were attempting to create something to make me feel at home in this foreign country. Ever since Mexico has been like a second home to me.
- 2 flank steaks (sliced thin and tenderized with a mallet to ensure that the meat is wafer thin)
- 3 eggs beaten
- 1 cup crackers crushed
- 1 cup all purpose flour
- 1 table spoon salt
- 1 table spoon pepper
- 1/4 cup canola oil
Preheat oil in skillet to around 350deg F.combine flour, salt, and pepper. line three bowls in this order, egg wash, flour mixture, and crushed crackers. Dip steak in egg wash, then flour, then crackers. Place in skillet and fry 2 1/2 to 3 min per side til golden brown. remove from skillet and place on paper towel to remove excess grease.
I like mine with key limes and hot sauce just like they served in the restaurant, but back home I wouldn't argue to smother that baby with some country gravy.
The best thing to remember is that it is always up to you on how to interpret and make this as well as any dish. A recipe can supply you with general guide lines as I have in this recipe. but it is only limited by the chefs imagination!
Recipes from south of the border, is a great cookbook to use as guide for all your Mexican cooking ventures.
