Tag: beef
Lomo Saltado
Lomo Saltado
I first had lomo saltado in a Peruvian restaurant in Denver called Los Cabos; whatever year it was when Colorado first legalized recreational marijuana. Absolutely delicious. It is simply stir fried beef with onions, tomatoes, aji amarillo paste, and French fries of all things. It is always served with steamed rice. While this dish is extremely popular in Peruvian cuisine, it’s roots are derived from Chinese immigrants. When choosing beef, top sirloin is the best choice based upon tenderness for your dollar. Any thing less in tenderness then top sirloin such as cuts from round, sirloin tip, chuck, won’t work. Flank steak, skirt steak, ny strip, and tenderloin are all acceptable choices, but will cost a little more than top sirloin.
Ingredients
- 1 lb top sirloin sliced into 1/4” thick strips
- 3 tbsp soy sauce
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 medium red onion sliced
- 2 medium tomatoes chopped
- 6 garlic cloves minced
- 2 tbsp aji amarillo paste
- 2 cups French fries cooked
- 1/2 cup cilantro chopped
Instructions
- Marinate the beef in soy sauce, red wine vinegar, salt, and pepper for 15 minutes.
- Heat up olive oil in a large sauté pan over high heat. Stir Fry the beef for 3-4 minutes. Make sure to save the remaining marinade.
- Add in the onions, tomatoes, aji amarillo, and garlic. Sauté for another 4 minutes.
- Add in the French fries and the remaining marinade. Cook for 2 minutes.
- Turn off the heat and stir in the cilantro.
Mexican Meatball Soup
Mexican Meatball Soup
There are many different ways and variations to making meatball soup. This particular recipe uses beef meatballs. 85% lean ground beef works the best. It’s not too lean and not too fatty. You can also use half beef/half pork, or all pork. You can add in a variety of vegetables to this in addition to potatoes. Carrots, roasted corn, zucchini, and squash are all suitable. Serve with a side of steamed rice.
Ingredients
Meatballs
- 1 lb ground beef
- 1 slice bread
- 1/4 cup milk
- 1 large egg
- 4 garlic cloves
- salt and pepper to taste
Meatball Soup
- 1 lb tomatoes
- 1/4 medium white onion
- 6 garlic cloves
- 1 tbsp vegetable oil
- 4 cups chicken stock
- 1 lb potatoes peeled and cut into small cubes.
- 1/2 cup cilantro chopped
Garnish
- green onion chopped
- queso fresco
Instructions
- Mix all of the meatball ingredients together.
- Roll the meat into balls a little smaller than golf ball sized. Set aside.
- Dry roast the tomatoes, onions, and garlic in a large pot. This will take 4-5 minutes.
- Add them to a blender or food processor.
- Purée.
- In the same pot, heat up vegetable oil over medium high heat. Pour in the tomato purée. Cook for 5 minutes.
- Pour in the chicken stock. Bring to a boil. Drop in the meatballs. Add in the potatoes.
- Simmer for 15 minutes. The meatballs will float to the top.
- Turn off the heat. Add in the cilantro. Season with salt and pepper.
Shredded Beef (Instant Pot)
Shredded Beef (Instant Pot)
Any time I see a chuck roast on sale, I purchase one for shredded beef tacos. What would normally take 4-5 hours in a crock pot takes an hour in the Instant Pot. Chuck works the best because of it’s fat content and flavor. Other cuts of beef that will work include, skirt, flank, arm, bottom round, or shank meat. This meat is also great in burritos, rolled tacos, sopes, on arepas, tortas, machaca, etc.If you don’t own a pressure cooker, you can prepare this meat in a crock pot or in a Dutch oven on the stove top or inside the oven. This will take some time. Low and slow is the key. 4-5 hours in the crock pot on high. For the oven, preheat it to 300 degrees. Cook the meat for 3-4 hours until it falls apart.
Equipment
- instant pot
Ingredients
- 3 lbs chuck roast cut into large cubes
- 1 medium white onion diced
- 6 garlic cloves
- 1 cup beef stock
- 2 tsp salt
- 2 tsp pepper
Instructions
- Add all of the ingredients to the Instant Pot. Turn the setting to Pressure Cooker on high for 50 minutes. Put on the lid and push start.
- Once the 50 minutes is up, release the pressure. Turn the setting to Sauté on high for 15 minutes or until all the liquid has evaporated. Let cool before serving.
