Vueltas De Carne Recipes
VUELTAS DE CARNE
To "dar vueltas," means to "flip" or "go around in circles" which is why these steaks are named so! A quick flip in the pan and they're done! These make great sandwiches, or are good alone served with crusty french bread to soak up the sauce. Garlic mayo really compliments the meat too. They can be made with beef, pork or chicken, as long as the cut of meat is very thin. They get better with time, too, so if you want, you could make them a day ahead and just heat them up when you're ready.
Provided by canarygirl
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Pound steaks with a meat mallet until very thin. Salt and pepper both sides of steaks.
- Combine remaining ingredients, and brush onto steaks.
- Allow to marinate for at least 1/2 an hour.
- Heat a small amount of olive oil over fairly high heat, until just about smoking, fry steaks very quickly on each side, just enough for it to lose the pink--don't worry if it isn't cooked completely through--it will be after the next step.
- Remove any burned garlic.
- Transfer steaks to a shallow pot and cover.
- With the juices remaining in the pan, add a little white wine and reduce just a bit and pour over steaks.
- Heat through.
- The steam from the sauce will have cooked the steaks through.
- Serve with crusty french bread and garlic mayo.
- These can be made into sandwiches too!
Nutrition Facts : Calories 462.5, Fat 27, SaturatedFat 8.3, Cholesterol 156.5, Sodium 139.6, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 50.4
LECHóN ASADO
From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it's a holiday dish that's simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.
Provided by Ana Sofia Pelaez
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
- Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
- Preheat the oven to 250°F.
- Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
- Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
- To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
- Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.
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