1 cup finely sliced red onion
1 cup thinly sliced green bell pepper
3 cloves garlic, chopped
1 1/2 tablespoons chili powder
1 cup coarse cooking seasoning
1/2 teaspoon olive oil
1/2 teaspoon salt
2 sprigs fresh lemon zest
1 small onion, thinly sliced
3 dressing ounces soy sauce, divided
1/2 teaspoon olive oil
1 lime, zested and juiced
1/2 teaspoon paprika
Dredge sliced red onion in flour, just enough so that it does not stick. Beat red and green pepper in same bowl. Reserve 2 tablespoons pepper; blend in without removing pepper.
In a blender with an electric processor, combine chili powder, olive oil, salt, lemon zest and onion peppers. Pulse until tomatoes begin to turn yellow. Spoon mixture in large bowl; gradually add enough oil to keeping mixture liquid to a thin consistency. Spread dressing over meat mixture and toss to coat.
When mixture has reached desired consistency, sprinkle with lime juice and paprika to coat. Spread over meat mixture; cover and refrigerate at least 2 hours before serving.
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