Yucatan Beef Recipes

YUCATAN BEEF TAQUITOS WITH RED RICE

Steps:

• Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)
• Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef.
• In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.
• Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.
• Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
• Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture.
• Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes.
• Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
• fork. Stir in the carrots and peas.
• Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.

YUCATAN STEW

Steps:

• Begin with a hot skillet. Saute the clams and mussels for two minutes. Then add chopped garlic. Cook for a minute (be careful not to burn garlic). Then, add onions and tomatoes and cook for 2 minutes. Next, add fish stock as mussels and clams begin to open. Add shrimp, whitefish and chile puree. Cook for three minutes. At this point add calamari, coconut milk cilantro. Cook for a minute more and serve in halved coconut.

YUCATAN BEEF

Steps:

• In a large Dutch oven over medium high heat saute onions, beef and garlic for 5-7 minutes, until beef is nicely browned. Stir in beef broth and scrape up browned bits on bottom of pan, reduce heat to medium and add remaining ingredients. Simmer covered for 1 hour until beef is tender and sauce is thickened. For thicker sauce increase heat to medium high, uncover pan and cook until sauce is desired consistency.

SALBUTES, A YUCATECAN TORTILLA

Steps:

• For the Masa:.
• Mix the first four ingredients until they are well blended.
• Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
• They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
• In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
• Remove each one as it inflates and drain well on paper towels.
• For the Pickled Red Onions:.
• Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
• Drain and rinse in cold water to stop the cooking process.
• Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
• Allow to sit for several hours before serving, they keep for one week refrigerated.
• Assemble Salbutes:.
• Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
• Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
• Serve immediately.