While it may seem like a lot of prep work, this dish serves a large gathering and will end up being a major people pleaser at any BYOSD (bring your own side dish) holiday party you find yourself attending. There are three parts to this meal:
Serves: 32 (tastings 2-bite portions)
- 2 cups Harina PAN corn flour
- 1/4 cup All purpose flour
- 1/3 cup Piloncillo; grated
- 2 tablespoon Anise seed
- 1 tablespoon Vegetable oil
- 1.5 teaspoon Salt
- 2 cups Water
- 1 lb Queso Fresco, grated
- In 1/2 cup of water dissolve the panela, anise, queso fresco, oil and salt. Once it is fully dissolved add to remaining 1 1/2 cups of water.
- Mix Harina PAN with all purpose flour and add to water mixture.
- Knead dough until combined and allow to sit for 5 minutes.
- Divide the dough into 32 equal balls, 1 oz. each, and flatten in tortilla press pressing all the way down into 4 inch rounds.
- Fry in a deep fryer and serve immediately.
- 2 cups malta
- 2 cups red wine
- 1 yellow onion, roughly chopped
- 1 large red bell pepper, halved, seeded, and roughly chopped
- 1 jalapeno pepper, halved, seeded, and roughly chopped
- 1/4 cup roughly chopped fresh cilantro, plus extra for serving
- 4 garlic cloves, roughly chopped
- 3 fresh cherry peppers (Aji dulce)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed bay leaves
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 pounds short ribs
- 1/4 cup vegetable oil
- 1/4 cup piloncillo
- 4 cups fresh Beef Stock
- Add the onions, bell peppers, jalapeno, cilantro, garlic, ají dulce, olive oil, Worcestershire sauce, cumin, oregano, bay leaves, 1 teaspoon of the salt, and the black pepper and process until completely smooth. Place the beef in a gallon-size re- sealable plastic bag, pour in the marinade, and turn the meat in the sauce to make sure it’s evenly coated. Seal the bag and refrigerate overnight.
- Heat the vegetable oil, piloncillo, and the remaining 1 table- spoon salt in the slow cooker pot over medium-high heat until the piloncillo begins to brown and caramelize, 4 to 5 minutes. Re- move the beef from the marinade, allowing the excess liquid to drip off (save the marinade for later), and place them meat side down in the slow cooker pot. Cook the beef until they are browned, using tongs to constantly turn them so they don’t burn, for about 10 minutes. Pour in the beef stock and the reserved marinade and bring the liquid to a boil over high heat, cooking until the liquid is slightly reduced, about 5 minutes.
- Reduce the heat to medium-low and place the slow cooker pot with the beef into the slow cooker and cook on beef setting until they’re tender and a little crispy around the edges. Transfer the beef to a serving dish and set aside. Increase the heat to medium-high and simmer the sauce until it is thick, about 10 minutes longer. Pour the sauce over the ribs.
Serves: 24 (about 1 ½ cups)
- 1 jalapeño small dice
- 1 small red onion small dice
- 3 green onions small dice
- 2 garlic cloves minced
- 1 red pepper small dice
- 1 green pepper small dice
- 1 leek white part only, small dice
- 3 limes, juice
- 2 tbls white vinegar
- 1 cup olive oil or veg oil
- 1 bunch cilantro small chopped
- 1 tbl salt
- 1 tsp sugar
- 1 tsp black pepper
Mix all the ingredients in a non-reactive bowl, let sit for 10 minutes or refrigerate until ready to use