Wednesday, October 24, 2012

Beef Empanadas (Empanaditas de carne)

  • 2 cups all purpose flour
  • 1 1/2 teaspoon sugar
  • 1 1/2 teaspoons magic baking powder
  • 1 teaspoon salt
  • 1 egg yolk for brushing
  • 1/4 cup butter
  • 1/2 cup ice water
  • 1/2 cup mince onion
  • 1 beef bouillon cube
  • 1/2 pound medium ground beef
  • 1 teaspoon adobo triguisar (cumin, garlic, color)
  • 2 cloves garlic minced
  • a pinch ground pepper
  • a pinch chili flakes
  • 1/2 cup chopped oliver
  • 2 cups vegetable oil for frying

Place the flour, sugar, salt and banking powder in the mixer or food processor and mix for 5 seconds. Add the butter at room temperature and mix for 15 seconds. Add the ice water slowly until a ball is formed and separates from the sides of the bowl.

Wrap in in plastic wrap and refrigerate for 1 hour.

 While the dough is in the fridge, prepare the filling.

Heat in a frying pan, two tablespoon oil. Add the onion, garlic, salt and pepper and fry for 5 minutes or until the onion is translucent.

Add the ground beef, beef bouillon and adobo.

Sauté the mix in medium heat for 10 -15 minutes until the meat if fully cooked. Set aside to cool to make the empanadas.

Take the dough out the fridge and on a floured surface roll into a long roll.Cut into 3 inch pieces, makes 10 -12 pieces.

 Roll each piece into a 3-4 inch circle and place 2 tablespoon of filling and one halved olive on each one and one.

Moist the borders with the egg yolk and fold to cover the filling completely. Close and press sides making sure the filling won't come out.

Heat the oil to 325 F in a heavy pot and fry the empanadas for 3 minutes on each side until crispy and light brown.

Serve Hot with Aji sauce

Friday, October 19, 2012

Beef tongue Tacos (Tacos de Lengua)

  • 1 Beef or Veal tongue (2-3 lbs)
  • 1 Large onion halved
  • 1 head of garlic crushed
  • 6 bay leaves
  • 1 tablespoon peppercorn
  • 2 tablespoons salt
  • 1 tablespoon vegetable oil
  • 20 Corn tortillas
  • 1 cup salsa verde
  • 1 ripe avocado
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped red onion
  • 1/4 cup sliced radish

In a large stock pot or a pressure cooker (I used pressure cooker), add the tongue, halve onion, garlic, bay leaves, pepper corn and salt. Add with enough water to cover completely the tongue. Pressure cook for 40 minutes. If you are not using a pressure cooker, bring to a boil and simmer for 3 hours adding more water if necessary. The tongue has to be very tender.

Take the tongue out, and discard water and condiments. Let the tongue rest for 30 minutes. Using your fingers or a sharpen knife, remove the white layer of the tongue. It should be easy to peel off.

Slice the tongue into 1/4 inches. In a fry pan or cast iron grill, heat the vegetable oil and saute the slices until brown on both sides. Remove from pan and chopped until you have small pieces.

Warm the corn tortillas in a Comal ir a cast iron pan in high heat until pockets of air appear in them. Put aside in a tortilla warmer or in the oven to keep them warm.

Chopped the avocado and add it to the salsa verde.

To make the tacos, place 2 tablespoons of the tongue meat in the center of a tortilla, add a tablespoon of salsa verde with the avocado. Garnish with radish, cilantro and red onion.