Cactus Chicken Fried Steak

Recipe Ingredients

6		Cubed steaks
1 tablespoon	15ml	Chicken base
3 tablespoons	45ml	Eggs (large)
3 tablespoons	45ml	Jalapeno seasoning salt*
1/2 cup	118ml	Water
1 cup	237ml	Garlic salt
2 cups	125g / 4.4oz	Unbleached flour
3/4 cup	82g / 2.9oz	Celery salt
1		Vegetable oil - for frying
1/4 cup	59ml	Salt
2 1/2 cups	592ml	Milk
2 cups	474ml	Jalapeno powder*
1 tablespoon	15ml	Instant chicken bouillon
1/2 cup	118ml	New Mexico chile powder**

Recipe Instructions

* Available in Mexican and Latin markets. Or make up a mixture of salt and mild powdered chiles 3:1.

** Use powdered chiles not 'chili powder' which has other spices added.

Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350F. in a large skillet. Oil should be deep enough to cover the steaks.

Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbsp. of the oil and the drippings. Add 3 Tbsp. of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.

Source:
Nuevo Leon

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