Curso de corte y confeccion mujer por correspondencia

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Lay the steaks in a 9x13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes. 3. Meanwhile, heat the oil in a 12-inch skillet over high heat. Add the onions and peppers and cook, stirring constantly, until they begin to soften, about 2 minutes. Transfer to a bowl. 4. Add the steaks to the pan along with 2 Tbs. of the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more.

Cover the skillet, and set aside. 2. Meanwhile, heat the oil in a 12-inch cast-iron skillet over mediumhigh heat. Pat the steaks dry and season generously on both sides with salt and pepper. When the pan is very hot, add the steaks. Sear until a dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to desired doneness, about 5 minutes more for medium rare. Remove the skillet from the heat, transfer the steaks to a platter, tent with foil, and let rest for 5 minutes. 3. With a rubber spatula, scrape the mushroom mixture into the cast-iron skillet.

Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through—check by cutting into a thicker piece—1 to 2 minutes. If the chicken isn’t cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens. —Tony Rosenfeld PER SERVING: 430 CALORIES | 36G PROTEIN | 30G CARB | 18G TOTAL FAT | 2G SAT FAT | 9G MONO FAT | 5G POLY FAT | 85MG CHOL | 830MG SODIUM | 1G FIBER c h i c k e n , t u r k e y & d u c k 27 turkey cutlets and black beans with tangerine-habanero mojo sauce Serves 4 5 to 6 Tbs.

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