Shilas Grandmothers Picante De Carne Recipe By Tasty

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY

Steps:

• Season the steak with salt, pepper, and cumin.
• Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
• Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
• Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
• Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
• Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
• Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
• Enjoy!

EMPANADAS DE PAPAS Y CARNE PICANTE RECIPE - (4.5/5)

Steps:

• Grate the potatoes into a medium bowl and set aside. Heat the oil in a large frying pan over medium heat. Add the onion and cook until translucent. Add the ground meat and brown it, separating with a flat spatula as necessary to make small bits. If you are using ground turkey, you may find it helpful to add more oil and even a few tablespoons of milk to keep the turkey form drying out as it cooks. Add the potato, spices, salt and pepper. Stir to incorporate. Remove from the heat and let cool. Pre-heat the oven to 400 degrees Fahrenheit. Use pre-cut empanada rounds, or your own home-made empanada rounds. On a floured work surface, set out several empanada rounds. Put about 2 tablespoons filling in the center, of each round and place a slice of egg and an olive slice on top of the meat mixture. Seal by folding the empanada shell over into a half moon shape (wet edges of one half with a few drops of water) Seal by pressing around the edges firmly with your finger. Cup the filling inside the empanada shell with your hands, making the filling inside kind of ball together. Then fold the edges over, almost as you would a pie-crust, twisting up one small edge, and pressing down firmly, then repeating the action until you have reached the other end of the empanada. This method is called repulgue, you can watch the video of how to do it here. Alternatively, press the edges all around with a fork, making a fork pattern. Place the empanadas about an inch apart on a floured cookie sheet. Brush the tops with a beaten egg. Bake for 20-25 minutes, or until crust outside is golden.

CARNE ASADA FRIES RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
• Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
• In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
• Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
• After 10 minutes dice the steak.
• In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
• Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
• Enjoy!