Sobrebarriga a la criolla (skirt steak w/ creole tomato sauce)

Sobrebarriga a la criolla (skirt steak w/ creole tomato sauce) | 0 Comments
From Duck Tamale, Aired on Mon 5/25
Chef Jeff Henderson,
Instructions

Sobrebarriga a la criolla (skirt steak w/ creole tomato sauce)

Ingredients

·      2 pounds skirt steak

·      Onion

·      Whole garlic

·      Salt

·      Pepper

·      Cumin

·      Achiote (saffron)

·      Tomato

·      Scallions

Method

-      Bring to a boil 2 pounds of skirt steak (whole piece), covered with water, onion, whole garlic, salt , pepper, cumin, and achiote (saffron )

-      When the meat is soft (around 3 to 4 hours), pull it and portion it. (You can use the broth for a hangover).

-      Sauté some scallions, and add diced tomato, chopped garlic, salt, pepper, cook for 5 minutes and add the meat to it.

 

Papas Chorreadas (red bliss potato with hoago)

Recipe Provided by Chef Diego Mira

Ingredients

  • 2 pounds red bliss potatoes
  • Salt and pepper to taste
  • 2 cups creole tomato
  • 1 red onion
  • 1 cup of milk
  • 1 cup mozzarella or feta cheese

 

Method

-      Clean and cook 2 pounds of red bliss potatoes (cut them in half), boil them with water and salt

-      Drain the water and add 2 cups of creole tomato, 1 red onion (diced really small)

-      Cook for 5 minutes, add 1 cup of milk, cook for 3 minutes

-      Add 1 cup of mozzarella cheese (or feta cheese), serve with the skirt steak.

Ingredients
  • 2 pounds skirt steak
  • Onion
  • Whole garlic
  • Salt and pepper to taste
  • Cumin
  • Achiote (saffron)
  • Tomato
  • Scallions
  • 2 pounds red bliss potatoes
  • 2 cups creole tomato
  • 1 red onion
  • 1 cup of milk
  • 1 cup mozzarella or feta cheese

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