Tag: beef
Bollos Pelones
Bollos Pelones
Bollos pelones are a great example of Venezuelan home cooking. The dumplings consists of corn flour dough balls filled with seasoned ground beef. They’re boiled, then covered with a tomato sauce. They remind me if you crossed a tamale and a matzah ball. These meat dumplings can be eaten for breakfast, lunch, or dinner as an appetizer or as your main course.
Equipment
- immersion blender
Ingredients
Dough
- 1 1/4 cup warm water
- 1 1/4 cup masa harina
- 2 tbsp butter melted
- 1/2 tsp salt
Filling
- 2 tbsp olive oil
- 1 lb ground beef
- 1 tsp oregano
- salt and pepper to taste
Sauce
- 2 tbsp olive oil
- 1/2 medium white onion finely chopped
- 4 garlic cloves minced
- 2 roma tomatoes finely chopped
- 1 pinch sugar
- salt to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Brown the ground beef. Season with oregano, salt and pepper. Set aside.
- Heat up olive oil in a small pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Addin the tomatoes. Season with salt. Reduce heat to medium and simmer for 10 minutes.
- Using an immersion blender, purée the sauce. Set aside.
- Mix together all of the dough ingredients.
- Form into a dozen balls.
- Make a hole in the center of the ball with your thumb. Fill it with 3 tbsp of the filling.
- Close up and re-roll the balls.
- Bring a pot of salted water to a boil. Drop in the balls.
- Boil for 10 minutes. The balls are ready when they float to the surface. Drain the balls. Hehe.
Venezuelan Street Dogs
Venezuelan Street Dogs
If you’re sick of the same old ketchup and mustard hotdog, I have something for you. Venezuelan style hotdogs, also known as asquerositos, are next level. These hotdogs are topped with shredded cabbage, onions, garlic sauce, salsa rosada, ketchup, fried potato stix, and cotija cheese. To make these hotdogs requires either a baguette or a hoagie bun. A regular hotdog bun won’t be able to hold all of the toppings. So change up your next barbecue and impress your guests. You too can and will be king wiener.
Equipment
- immersion blender
- mandolin
Ingredients
- 6 hotdogs boiled or grilled
- 2 large baguettes each cut into 3 pieces; toasted
- green cabbage finely shredded
- white onion finely chopped
- ketchup
- cotija cheese grated
Potato Stix
- 1 potato
- vegetable oil for frying
- salt to taste
Garlic Sauce
- 1 cup mayonnaise
- 5 garlic cloves
- 1/4 cup cilantro
- 1/2 lime juiced
- 1 tsp sugar
- 1/4 tsp salt
Salsa Rosada
- 5 tbsp mayonnaise
- 5 tbsp ketchup
- 1 tsp Worcestershire sauce
Instructions
- Using an immersion blender, purée the garlic sauce ingredients until smooth. Keep in the refrigerator until ready for use.
- Mix together the salsa rosada ingredients. Keep in the refrigerator until ready for use.
- Slice your potato on a mandolin with the julienne attachment. Heat up 1/4” of vegetable oil in a small skillet over medium high heat. Add the potatoes to the oil.
- Fry for 3 minutes a side until crispy.
Hotdog Assembly
- Place the hotdogs down the center of a toasted baguette.
- Place shredded cabbage on one side; onions on the other.
- Spoon the garlic sauce on one side; the salsa rosada on the other. Squirt ketchup across the hotdog in a zig zag pattern.
Corned Beef Nilaga
Corned Beef Nilaga
Here is another Filipino recipe that you wouldn’t find on a menu at a restaurant. Corned beef nilaga is the Pinoy take on the classic New England boiled dinner: corned beef, cabbage, and potatoes. Instead of boiling a corned beef brisket for hours on end, canned chunky corned beef is used. This hearty soup is ready in 15 minutes; tasting like it took all day to cook.
Ingredients
- 4 cups beef stock
- 1 small onion quartered
- 1 large potato peeled and cubed
- 1/2 tsp black peppercorns crushed
- 12 green beans ends trimmed
- 12 oz canned corned beef chunky
- 1/4 green cabbage
- salt to taste
Instructions
- Bring a pot of beef stock to a boil. Add the onions, potatoes, and peppercorns. Simmer for 10 minutes.
- Add in the green beans. Simmer for 2 minutes.
- Add in the cabbage and corned beef. Cook for 3 minutes.
- Season with salt.
