Milanesa de Res con Puré de Frijol Negro y Ensalada de Aguacate

Milanesa de Res con Puré de Frijol Negro y Ensalada de Aguacate ingredients

• 4 6oz cutlets Thin-sliced sirloin or top round steak
• 0.5 cup All-purpose flour
• 2 Large eggs
• 1 cup Plain breadcrumbs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 3-4 cups Vegetable oil or canola oil
• 1 15oz can Canned black beans
• 0.25 medium Yellow onion
• 1 Garlic clove
• 1 tbsp Vegetable oil
• 0.5 cup Chicken or vegetable broth
• 0.25 tsp Cumin powder
• to taste Salt and pepper
• 2 medium Ripe avocados
• 1 medium Roma tomato
• 0.25 small Red onion
• 2 tbsp Fresh cilantro
• 1 tbsp Lime juice
• to taste Salt and pepper
• 4 Lime wedges
• as desired Hot sauce (optional)

How to make Milanesa de Res con Puré de Frijol Negro y Ensalada de Aguacate

1. Prepare the black bean puree: Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the 1/4 finely chopped yellow onion and cook for 3-4 minutes until softened. Stir in the 1 minced garlic clove and cook for another minute until fragrant.
2. Add the 15oz can of rinsed and drained black beans, 1/2 cup of chicken or vegetable broth, and 1/4 teaspoon of cumin powder to the saucepan. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
3. Carefully transfer the bean mixture to a blender or use an immersion blender to puree until smooth. Add more broth if needed to reach desired consistency. Season with salt and pepper to taste, then keep warm.
4. Set up a breading station for the milanesa: Place 1/2 cup of all-purpose flour seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a shallow dish. In a second shallow dish, whisk 2 large eggs with 1 tablespoon of water. In a third shallow dish, place 1 cup of plain breadcrumbs seasoned with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
5. Take one thin-sliced steak cutlet and dredge it first in the seasoned flour, shaking off any excess. Then dip it into the beaten egg mixture, letting any excess drip off. Finally, coat it thoroughly with the seasoned breadcrumbs, pressing gently to ensure they adhere. Repeat with the remaining steak cutlets.
6. Prepare the avocado salad: In a medium bowl, gently combine the 2 diced ripe avocados, 1 diced Roma tomato, 1/4 finely diced red onion, 2 tablespoons of chopped fresh cilantro, and 1 tablespoon of fresh lime juice. Season with salt and pepper to taste and set aside.
7. Heat 3-4 cups of vegetable or canola oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C). If you don't have a thermometer, a small piece of breading should sizzle vigorously but not burn immediately.
8. Carefully place 1-2 breaded steak cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the steak should reach 145°F (63°C).
9. Remove the cooked milanesas from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil and keep them crispy. Repeat with the remaining cutlets.
10. Serve the Milanesa de Res hot, accompanied by a generous dollop of the warm black bean puree and a portion of the fresh avocado salad. Garnish with lime wedges and offer hot sauce on the side if desired.

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