Tag: beef
Pastel de Choclo (Shepherds Corn Pie)
Pastel de Choclo (Shepherds Corn Pie)
This traditional Chilean corn pie casserole has been around for over 200 years. This just might be one of the most ultimate comfort foods I’ve ever eaten. The ground beef layer has a slightness of heat, while the top layer is like a fluffy corn tamale. In between all of that is a layer of hard boiled eggs. What’s better than that? I’ll tell you. Nothing. Other then having to cook the corn layer separately, it all finishes in a cast iron skillet. Almost a one pot meal. Still by one pothead.
Servings: 4
Equipment
- food processor
- cast iron skillet
Ingredients
Meat Filling
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1/2 medium onion chopped
- 6 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef stock
- 1 tbsp cornstarch mixed with 1/4 cup cold water
Corn Topping
- 3 cups corn
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil chopped
- 1 cup whole milk
- 1/2 cup corn flour
- 3 hard boiled eggs sliced into 4
Instructions
- Heat up cooking oil in a cast iron pan over medium high heat. Brown the ground beef for 5 minutes.
- Add in the onions and garlic. Cook for another 5 minutes.
- Add in all of the dried spices.
- Pour in the beef stock. Simmer for 5 minutes.
- Pour in the slurry you made with the cornstarch and water. Stir continuously until the sauce thickens. Take off the heat and set aside.
- Pulse the corn in a food processor until it is chopped, but not a paste.
- Melt butter in a pot over medium heat. Add in the corn. Cook for 5 minutes, continuously stirring.
- Season with salt, pepper, and the chopped basil. Cook for a minute. Pour in the whole milk.
- Bring to a simmer. Stir in the corn flour. Take off the heat.
Assembly
- Preheat the oven to 400 degrees. Layer the hard boiled eggs across the ground beef mix like so.
- Spread the corn layer evenly over the top ove the ground beef. Bake for 25 minutes.
Beef Short Rib Fried Flour Tacos
Beef Short Rib Fried Flour Tacos
The purpose of this recipe is to show how to give a leftover a second life. The previous night I made the Argentinian beef short ribs. I had a pound leftover. So my high ass thought, let’s turn these into tacos and eat them with the potato tacos and have a meat and potato taco night. Oh yesss…it happened. So I deboned the leftover short ribs, fried it up, and made fried flour tacos. You can really do this with any leftover beef, pork, or chicken; as long as it is somewhat neutral in flavor. The ribs were just seasoned with sea salt and lime juice.Warning! Especially if you are a high ass and impatient: make sure to take the toothpicks out of the tacos. Say I “sleepwalk” to the refrigerator at 3 in the morning and go “Ooooo, tacos!” and don’t want to heat them up and assemble. I’m just going to eat them as is. Take out the toothpicks. Do it before yo go to bed, for your safety. Now I’m going to do that this moment before I pass out and have a 3AM sleepy time snack.
Equipment
- toothpicks
Ingredients
- 1 lb leftover beef short ribs deboned and diced
- 1 tbsp vegetable oil
- 6 flour tortillas
- vegetable oil for frying
Toppings
- queso fresco crumbled
- cabbage shredded
- Mexican sour cream
- your favorite hot sauce
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the beef for 10 minutes. Drain any excess grease. Let cool.
- Place 2 heaping tbsp of the beef on the top half of the flour tortilla.
- Fold up and hold close with 3 toothpicks.
- You should yield 6 tacos.
- Heat up cooking oil in a sauté pan over medium high heat. Place 3-4 tacos in the pan, making sure to not overcrowd.
- Fry for 2 minutes a side until crispy.
- Drain on paper towel.
Alambres
Alambres
Alambres are Mexican style beef kabobs. What sets these aside from a regular beef kabob is that there is a piece of bacon or pork belly touching each piece of beef. They can be either broiled or grilled; about 5-6 minutes a side depending on how well done you like your beef. Alambres are always served with tortillas, limes, a hot sauce, and guacamole.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs top sirloin Cut into 1.5” cubes
- 1 tbsp vegetable oil
- 3 tsp salt
- 3 tsp black pepper
- 1/2 lb pork belly or bacon Cut into 1.5” pieces
- 1 large red bell pepper Cut into 1.5” pieces
- 1 large green or orange bell pepper Cut into 1.5” pieces
- 1/2 large white onion Cut into 1.5” pieces
Instructions
- Rub the beef with vegetable oil. Season with 2 tsp of salt and 2 tsp of black pepper.
- Season the pork belly with 1 tsp of salt and 1 tsp of black pepper. If using bacon, skip this step.
- Skewer up the beef, pork, peppers, and onions on metal skewers. Make sure that every piece of beef has an onion on one side and a piece of pork belly or bacon on the other. 4 pieces of beef on a skewer is plenty.
- Preheat your broiler or grill. The alambres will take 5 minutes a side.
