Archive for the ‘Beef’ Category

I recently had a guest on my cooking show that needed quick recipe for a traditional family dish that she could prepare in 20 minutes or less. This recipe I can almost make with my eyes closed. This is one of our favorite recipes that will always bring back my childhood memories. It’s so easy to make and will have you coming back for more.

3 CHOPPED AND CUBED POTATOES
½ CHOPPED YELLOW ONION
1 LARGE DICED FRESH TOMATO
1 LB. GROUND BEEF (BUFFALO, TURKEY) I PREFER BUFFALO
1 TABLE SPOON UNBLEACHED FLOUR
½ TEASPOON GARLIC SALT
A PINCH OF CUMIN
A PINCH OF BLACK PEPPER
2 ½ CUPS OF WATER

In a large skillet, brown meat, add flour and mix well for a minute or two. Add a ½ a cup of water, (to make a gravy like base), add onions, potatoes, tomatoes, spices. Quickly add 2 cups of water, mix well, cover and bring to a boil. Then simmer till potatoes are cooked to your liking. Serve with a side of warm corn tortillas, chips & Lindita’s Salsa!

Serves: 4

1 1/2-2 lbs. of ground meat
1 Package of LINDITAS’ INSTANT SALSA MIX (1 oz.)

Add LINDITAS’ INSTANT SALSA MIX to 1 1/2-2 lbs. of ground beef or ground turkey. Mix into meat for hamburgers or add to your favorite meatloaf recipe.

2 LBS. SKIRT STEAK (THIN CUT)

2 FRESH SQUEEZED LIMES

1 TEASPOON GROUND CUMIN

1 TEASPOON GARLIC SALT

1 LARGE ONION, MEDIUM SLICED

3 FRESH GARLIC CLOVES, PEELED AND CHOPPED

3 BELL PEPPERS, ASSORTED COLORS, CUT INTO STRIPS

2 TABLESPOONS OLIVE OIL

SALSA

CORN TORTILLAS

GUACAMOLE

In a gallon plastic bag, place your meat and pour in the oil, spices, lime juice and mix well. Marinate and
refrigerate for at least two hours. Remove meat from marinate and grill over medium to high heat. (Although meat
can be placed directly on grill, it is ideal to cook on a skillet to keep meat’s juices.) When beef is cooked to
preference, remove and cut into strips. In the same skillet add a teaspoon of oil and sauté the onions and green
peppers over medium to high heat until tender and crisp. Add in your strips of meat and mix. Serve on warm flour or
corn tortillas with guacamole and add salsa. Serves 6

2 LBS. GROUND MEAT
3 TSP. OF DRIED OREGANO
1/2 CUP UNCOOKED LONG GRAIN RICE
2 TSP. SALT
1 TSP. GROUND PEPPER
8 OUNCE CAN OF CRUSHED TOMATOES
1 SM. CAN OF TOMATO SAUCE
1/2 SMALL CHOPPED WHITE ONION
3 CHOPPED CLOVES OF GARLIC
6 MEDIUM POTATOES (CUBED-1/2 INCH)
1 PINCH OF CUMIN SEEDS

Take the ground meat and add all the ingredients together except the potatoes and small can of tomato sauce.  Once thoroughly mixed roll into MEDIUM sized meatballs.  Place a Deep Soup Pot on the stove with water to boil.  Once the water is boiling, drop the meatballs into the pot.  At this point add the tomato sauce and salt the water to taste, add the potatoes.  You can also add fresh chopped Green Chile, Jalapeño’s, or Red Chile for additional flavor.  Let the soup boil for approximately 30 to 45 minutes or until the rice has fluffed in the meatballs.  You can cut a meatball to taste and to ensure it is thoroughly cooked.

• 1/4 cup pure Spanish olive oil
• 1 medium-size white onion, chopped
• 1 medium bell green bell pepper, chopped
• 3 cloves of garlic, crushed
• 1-1/2 lb. Ground beef or bison
• 1/2 lb. Ground pork
• 1/4 cup sherry wine
• 1 can of crushed tomatoes
• 1 small potato boiled, peeled & diced (optional)
• 1/2 cup Spanish green olives – sliced in half or capers or mix the two
• 1/2 cup dark raisins
• Salt to taste
• 1 Teaspoon of Cumin Garnish:
• 1 large boiled egg – chopped
• 1/2 cup (sml. Can) early sweet peas
• 1 small jar of sliced red pimiento

In a large skillet, heat oil over medium heat until
fragrant. Add onion, bell pepper and garlic. Cook until
onions are translucent. Add beef and pork and cook until
brown (break up large chunks). Add wine, tomatoes and a
little salt and pepper. Cook for about 15 minutes. Add
potato, raising and olives and correct the seasoning.
Continue cooking until the liquid is absorbed (should not be
too soupy).

Transfer picadillo to a large platter or bowl. Adorn with
the sliced egg on top, outline the border with peas and
sprinkle the entire dish with the pimiento. Serve over
white rice or mashed potatoes. Add fried plantains
(maduros) and you have a meal!