Ropa Vieja with Cauliflower Tortillas and Baked Plantains with Savory Cashew Sauce
1 1/2 pounds Prḗ Brand Beef Chuck Roast
1T extra virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2t sweet paprika
1/2T dried Mexican oregano
1t ground cumin
1/2t cayenne pepper
3/4C Goose Island Oktoberfest Beer
1 28oz can whole peeled tomatoes
1 bay leave
1/4C pimiento-stuffed Spanish olives, halved crosswise
1 1/2t white vinegar
Salt and pepper to taste
Chopped cilantro for garnish
Place a rack in lower third of oven; preheat to 350°.
Pat roast dry with paper towels Season with salt and pepper. Heat oil in a large ovenproof pot over high heat. Cook chuck roast, turning occasionally, until browned on both sides. 5-7 minutes per side. Transfer to a plate.
In the same pot, sauté onion and bell pepper until softened and beginning to brown, 12--14 minutes. Add garlic, stirring frequently and scraping bottom of pan until vegetables are golden brown, 3--5 minutes. Stir in paprika, oregano, cumin and cayenne until vegetables are coated; continue to cook until spices are fragrant, about 1 minute. Stir in beer, stirring occasionally until evaporated. Add tomatoes and coarsely break up with a spoon (they'll continue to break down as they cook). Bring to a boil, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and add bay leave. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½--3 hours. Let cool 15 minutes.
Discard bay leaves. Using 2 forks, shred beef into the sauce. Stir in olives and vinegar.
Garnish with chopped cilantro.
1 large head cauliflower
2 large eggs
1/4C cilantro, separated
1/2 medium lime, juiced
Salt and pepper to taste
1/2-1T extra virgin olive oil
Preheat the oven to 350° and line a baking sheet with parchment paper.
Trim the cauliflower and cut it into small uniform pieces. Pulse in a food processor along with half of the cilantro until you get a couscous-like consistency. The finely riced cauliflower should make about 2 1/2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. Let cool 10-15 minutes.
In a medium bowl, whisk the eggs. Add in cauliflower, remaining cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 8 small tortillas on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
Heat a small skillet on medium and coat with a small amount of olive oil. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.
Baked Plantains with Savory Cashew Sauce
2 plantains, sliced into 1/2" thick slices
Vegetable cooking spray
1 small-medium jalapeno, minced about 1T
1/4C Nutty Infusions Salted Caramel Cashew Butter
2T beef stock
1T Goose Island Oktoberfest Beer
2t lime juice
Zest from 1/2 a lime
Preheat oven to 350°.
Spray a small pan with cooking spray. Place plantain slices in a single payer and spray slices with oil. Bake 10-15 minutes until golden brown.
Melt butter in a small pan and sauté jalapeño, about 5 minutes. Add the next 4 ingredients Add pepper to taste. Cook on low until heated through. Serve with baked plantains. Top with lime zest.
t = teaspoon
Delicioso, enjoy! T = Tablespoon
C = cup
All recipes are unedited