Tag: beef
Puchero Paraguayo
Puchero Paraguayo
There are numerous versions of puchero found all over South American countries, Mexico, and even the Philippines; all influenced from Spanish immigration. Puchero is the Spanish word for stewpot, referring to the clay pot that it was traditionally cooked in. Puchero was originally considered peasant food, using what ingredients were available. The Paraguayan version of this stew contains a variety of root vegetables, beef, and rice.
Ingredients
- 1 1/2 lbs flank or skirt steak cut into small pieces
- 4 garlic cloves minced
- 6 tbsp olive oil
- 1 medium onion diced
- 1 green pepper diced
- 2 carrots sliced
- water
- 2 potatoes cubed
- 1 lb pumpkin cubed
- 1/2 cup rice washed
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Marinate the beef with salt, pepper, 2 tbsp of olive oil, and the minced garlic for 30 minutes.
- Heat up the rest of the olive oil in a large stock pot over medium high heat. Sauté the beef until browned.
- Add in the onions, carrots, and green peppers. Sauté for 2 minutes.
- Pour in the water, potatoes, and pumpkin. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Season with salt and pepper. Add in the rice. Simmer for another 15-20 minutes until the rice is cooked.
- Let sit for 15 minutes before serving.
Carne en Palito
Carne en Palito
Carne en palito literally translates to meat on a stick. They can be eaten as an appetizer made on small wooden skewers or as a main course on larger metal skewers. The meat only needs 2 hours of marinating time and 8 minutes in the broiler. Serve the skewers with tomato onion curtido, fried plantains, and cassava cheese bread.
Equipment
- metal skewers
Ingredients
- 1 lb top sirloin sliced 1/4” thick strips
- 4 tbsp orange juice
- 1 tbsp olive oil
- 8 garlic cloves minced
- 2 tsp achiote paste
- 2 tsp ground cumin
- salt to taste
Instructions
- Mix together the marinade ingredients.
- Marinate the beef for 2 hours.
- Turn on your oven’s broiler. Skewer up the beef. Place the skewers on a rack on a baking sheet lined in foil.
- Broil the skewers for 3-4 minutes a side.
Milanesa a la Napolitana
Milanesa a la Napolitana
Milanesa a la Napolitana has it’s roots from Italian immigrants relocating to South America in the 1860s. In Italy, breading a cutlet and frying it is known as Milanese. You might recognize this dish being similar to chicken parmesan. The milanese was further developed in an Italian kitchen in the 1940s when a breaded cutlet was accidentally overcooked. The chef tried to hide his mistake by covering the milanese with tomato sauce, ham, and cheese. The spelling was changed from Italian to Spanish, birthing milanesa a la napolitana.
Equipment
- food processor
- parchment paper
Ingredients
- 2 top sirloin 8 oz each
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 tbsp parmesan grated
- 1 large egg beaten
- 1 cup breadcrumbs
- vegetable oil for pan frying
- 2 slices ham
- 4 oz mozzarella cheese sliced
Tomato Coulis
- 2 cups tomatoes chopped
- 1/2 tsp salt
Instructions
Tomato Coulis
- Place the tomatoes in a pot over medium heat. Season with salt.
- Simmer for 15 minutes until the tomatoes have broken down.
- Purée the tomatoes in a food processor until smooth. Set aside.
Milanesa a la Napolitana
- Hammer the sirloin down to 1/8” thick.
- Season both sides with salt, pepper, garlic, oregano, and parmesan.
- Dip the sirloin in the beaten eggs.
- Coat both sides with breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the breaded sirloin in the oil.
- Fry for 3 minutes a side.
- Preheat the oven to 350 degrees. Place the milanesa on a baking sheet lined in parchment paper. Top each milanesa with a large scoop of the tomato coulis.
- Place a slice of ham on top of the milanesa, followed by mozzarella cheese.
- Bake for 10 minutes until the cheese is melted and bubbly.
