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MEAT STEW

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Prep Time 20 minutes
Cook Time 2 hours
Servings 6 Servings

Ingredients

  • 2 pounds of beef dumplings to cook (chopped and marinated with 2 tsp. Salt, 2 tsp. crushed garlic, 2 tbsp. olive oil)
  • ¼ cup olive oil
  • 2 tsp. crushed garlic
  • ½ cup sofrito
  • 1 cup tomato sauce
  • 1 sachet of seasoning with coriander and achiote
  • 1 carrot (sliced ​​or minced)
  • 3 potatoes (diced)
  • ½ cup white wine
  • 1 cup water
  • 1 bay leaf
  • salt and pepper to taste

Instructions 

  • Mix the marinade ingredients and marinade the meat. Let marinate for at least ½ hour.
  • In a medium saucepan add the meat and cook until golden brown. Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the rest of the ingredients, except the potatoes and carrots, cover and cook over medium heat for 1 ½ hour.
  • Add the potatoes, carrots and cook for an additional ½ hour.
  • NOTE: Accompany with rice and colored beans.
Course: Meats

MEATLOAF

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Prep Time 30 minutes
Cook Time 3 hours
Servings 20 Servings

Ingredients

  • 1 roving sucker 3 to 4 pound (marinated with: 4 tsp. Salt, 4 tsp. Garlic, ½ tsp. fresh oregano, tbsp. olive oil and 1 tbsp. Vinegar)

Meat filling:

  • ½ cup onion (minced)
  • ½ cup green bell pepper (minced)
  • 1 cup minced cooking ham (or use 6 slices of minced bacon)
  • ¼ cup raisins
  • ¼ cup stuffed olives (minced)

Sauce:

  • ¼ cup sofrito
  • 1 cup tomato sauce
  • 2 tbsp. mustard
  • 1 tsp. Worcestershire sauce and 1 tsp. browning sauce
  • 2 cups white cooking wine
  • 1 bay leaf
  • 4 medium potatoes (diced)
  • 1 cup carrot slices

Instructions 

  • Mix the ingredients for the meat marinade and set aside.
  • Clean the meat. Make a deep incision in both ends of the piglet and marinate.
  • Mix the ingredients for the filling and stuff the meat. Leave to marinate for at least 1 hour.In a large saucepan add a drizzle of olive oil, heat and add the meat and cook over medium heat, sealing the meat on both sides. Take out and set aside.
  • In the same saucepan add the sofrito, sauce, mustard, Worcestershire sauce and browning sauce and cook over medium heat for 1 to 2 minutes. Add the meat, cooking wine and bay leaf and cook over medium heat for 1 to 2 hours, stirring occasionally.
  • Add the potatoes and carrots, cover and cook for 30 minutes.
  • NOTE: You can fill with broccoli or your favorite vegetable combination.
Course: Meats

PORK LOINS IN GUAYABA AND ROSEMARY SAUCE

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 Servings

Ingredients

  • 4 medallions of pork tenderloin (Marinated with: ½ tsp. Salt, 1 tsp. minced fresh rosemary, 1 clove crushed garlic, 2 tbsp. olive oil)

GUAYABA AND ROSEMARY SAUCE

  • 7 oz. Guava pulp
  • ¼ cup tomato paste
  • ¾ cup beef broth
  • ½ cup sugar
  • 1 tsp. Chopped fresh rosemary
  • 1 clove garlic crushed

Instructions 

  • Mix the ingredients for the marinade and marinade the pork medallions. Leave in the refrigerator until it is time to cook.
  • Prepare the Guava and Rosemary Sauce: In a medium saucepan add the guava pulp with the tomato paste. Blend until tomato paste is smooth. Then add the meat broth, sugar, rosemary and garlic clove. Cook over medium heat for 5-8 minutes or until sauce is reduced.
  • Cook the medallions on the barbecue or in the oven until golden brown and serve with the sauce.
Course: Meats

PIONONO CAKE

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 Servings

Equipment

  • 12 cupcake baking pan

Ingredients

  • 4 large ripe bananas cut lengthwise and fried
  • 4 beaten eggs
  • Salt to taste

MEAT STEW

  • ¼ cup virgin olive oil
  • sofrito cup
  • 1 tsp. minced garlic
  • ¾ lb. ground beef
  • ¾ cup tomato sauce
  • salt to taste

Instructions 

  • Prepare the ground beef stew. In a medium saucepan add the olive oil, sofrito, garlic, tomato sauce and cook at medium heat for 2-3 minutes. Add the meat and cook over medium heat, stirring constantly until golden brown. Set aside.
  • Prepare the ripe plantains. Peel the ripe bananas and cut lengthwise into four slices. Repeat the procedure for each ripe banana. Fry in oil until golden brown, place on absorbent paper and set aside.
  • Grease 12 cupcake molds. Cut 4 slices of fried plantain into 3 pieces each. Pour a tablespoon of egg in the bottom of each mold and then place a piece of banana in the bottom of each mold. Then arrange the fried plantains around each mold in a ring. Repeat the procedure for each mold.
  • Then fill with the ground beef stew filling ¾ part of each mold. Cover with the rest of the beaten eggs and bake for 25-30. Let cool, unmold and serve.
  • NOTE: You can prepare this recipe following the same procedure using corned beef, ground chicken or turkey. Another tasty alternative is to fill with sauteed vegetables and / or soy meat.
Course: Meats

MEATLOAF AND PLAINTAIN ROLL

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Prep Time 10 minutes
Cook Time 1 hour 15 minutes

Ingredients

  • ½ cup milk
  • ½ cup bread or cracker
  • 2 eggs
  • ¼ cup sofrito
  • 1 tsp. crushed garlic
  • 2 tsp. Salt
  • 2 lbs. ground beef (turkey, or chicken)
  • 2 large ripe plantains (sliced ​​and fried)
  • 12 bacon flakes

Instructions 

  • Prepare the meat mixture. In a container mix the milk with the bread. Add the eggs, sofrito, garlic and salt. Add the meat and mix until smooth.
  • On a greased sheet of aluminum foil, place 12 bacon flakes next to each other. Pour the meat over the bacon and arrange the meat until the bacon is covered, place the fried ripe plantains on the meat and roll. Pinch the ends of the aluminum foil until the meat is secure, then tie with a string. Place on a baking sheet with a grill.
  • Bake at 350 degrees for 45 minutes. Serve with your favorite sauce.
Course: Meats