Tag: main course
Beef Tapa
Beef Tapa
Beef tapa is a very popular breakfast item in Filipino cuisine. Thin slices of sirloin get marinated in sugar, fish sauce, and a ridiculous amount of garlic for a day. The next morning, wake up, roll a fatty, and pan fry the beef for 2 minutes a side. It’s ready that quick. Beef tapa is always served with a mound of garlic fried rice and eggs. You can make beef tapa in large batches and freeze down portions in vacuum sealed bags.
Ingredients
- 1 1/2 lbs top sirloin sliced 1/8”-1/4” thick
- 3/4 cup brown sugar
- 1/2 cup fish sauce
- 1 head garlic peeled and minced
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Mix together the brown sugar, fish sauce, minced garlic, and black pepper.
- Add the slices of beef to the marinade. Marinate for 1 day.
- Heat up the oil in a sauté pan over high heat. Add in the slices of beef in a single layer.
- Cook the beef for 2 minutes a side.
Tajine Maadnous
Tajine Maadnous
Tajine maadnous is a baked Tunisian egg dish. With a heavy Italian influence, this egg bake is very similar to a frittata. Traditionally, the meat(either beef or lamb) is cooked until tender in an actual tajine. If you don’t own a tajine, you can speed up the cooking process by using an instant pot pressure cooker. The meat is then mixed with sautéed onions and herbs, cheese, breadcrumbs, and eggs. The mixture is baked in a glass dish for 30-40 minutes. This can be served as an appetizer or as a main course with couscous.
Equipment
- instant pot
- glass pie plate
Ingredients
- 1 lb beef chuck roast cut into 1” cubes
- 1 bunch parsley chopped
- 1 large onion finely chopped
- 8 large eggs beaten
- 2/3 cup breadcrumbs
- 4 oz mozzarella grated
- 1/2 cup olive oil
- 1/2 tsp ground turmeric
- 1 tbsp tomato paste
- salt and pepper to taste
Instructions
- Heat up 1/4 cup of olive oil in your instant pot on the sauté function over medium high heat. Add in the beef. Brown for 8 minutes.
- Stir in the turmeric, tomato paste, salt and pepper. Pour in 1 cup of water. Turn on the pressure cook function over high heat for 15 minutes. Place on the cover and push start.
- When the 15 minutes are up, release the pressure. Turn the sauté function back on and simmer the beef on high.
- Cook until all the liquid has evaporated. Allow the meat to cool.
- While the beef is cooking, heat up the rest of the olive oil,in a sauté pan over medium high heat. Sauté the onions and parsley for 5 minutes. Allow to cool.
- Once the beef has cooled, add them to a large bowl with the beaten eggs.
- Stir in the cheese, breadcrumbs, and the sautéed onions and parsley. Preheat your oven to 350 degrees. Pour the egg mixture into a butter glass pie plate.
- Bake for 30-40 minutes until the center is cooked all the way through.
Green Chicken Stew
Green Chicken Stew
This is the first Guatemalan recipe on stonedsoup.net! Green chicken stew is commonly eaten all over Guatemala. The stew consists of puréed tomatillos, garlic, onion, bell peppers, jalapeños, and cilantro simmered with chunks of chicken. The sauce is thickened with toasted ground pumpkin and sesame seeds. The stew is served over steamed rice and topped with avocado and green onions; with tortillas and lime wedges on the side.
Equipment
- Spice grinder
- blender
Ingredients
- 1/2 cup pumpkin seeds toasted
- 1/4 cup sesame seeds toasted
- 3 lbs boneless skinless chicken breast
- 1 1/2 lbs tomatillos
- 1 bunch cilantro
- 3 tbsp olive oil
- 6 garlic cloves
- 3 jalapeños
- 1 large green bell pepper
- 1 medium white onion chopped
- salt and pepper to taste
Toppings
- corn tortillas
- avocado sliced
- green onions chopped
- lime wedges
- steamed rice
Instructions
- Grind the toasted pumpkin seeds and sesame seeds in a spice grinder. Set aside.
- Bring a pot of water to boil. Simmer the chicken and tomatillos over medium heat for 30 minutes. Scoop out the chicken. Add the tomatillos to the blender. Save 4 cups of the broth.
- Sauté the onions, garlic, jalapeños, and bell pepper in the olive oil over medium heat for 10 minutes.
- Add the cilantro to the blender with the tomatillos and 2 cups of the broth.
- Purée.
- Add in the sautéed vegetables, ground seeds, and the rest of the broth.
- Purée.
- Pour the green purée into a pot. Simmer for 15 minutes. Dice the chicken and add into the pot.
- Simmer for 15 more minutes. Season with salt and pepper.
