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Carne guisada or beef stew is a very popular dish in Puerto Rico. One of my favorites too! It’s a very hearty dish, very easy to make and lefotvers taste even better the next day! It’s a complete meal all by itself, but we Puertoricans need our white rice!
3 lbs of beef stew meat
1 8oz can of tomato sauce
3 large potatoes diced
1 cup of carrots
2 bay leaves
4 garlic cloves
1 handful of fresh cilantro
1/4 cup of olives
4 cubes of sofrito or 4 tablespoons You can watch me make sofrito here: http://youtu.be/FgPb2r7E1Gc
1 teaspoon of cumin and oregano
Adobo Goya to taste
2 tablespoons all purpose flour
3-4 cups of water
2-3 tablespoons of canola oil
- In a large pot or dutch oven heat 2 – 3 tablespoons of canola oil at medium high heat.
- Place the stew meat in a large bowl and season with adobo (to taste) cumin and oregano.
- Sprinkle about 2 tablespoons of flour and mix around. The flour will help bind the seasonings to the meat and will help thicken the stew.
- Brown and sear the meat in batches and set aside.
Place sofrito, garlic cloves and cilantro in the pot and cook for a few minutes.
- Add the bay leaves, olives, the Sazon packet and tomato sauce and cook for 2 minutes.
- Add the beef, carrots and 3 – 4 cups of water, enough to cover the meat in the pot.
- Let the stew come up to a boil, then reduce the heat to medium low, cover and cook for 30- 40 minutes.
- After 30-40 minutes, check the tenderness of the beef, and add the potatoes and continue cooking at medium low for 30 minutes or until tender.
You can watch me make this dish here http://youtu.be/2cGM9MPkVxo
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I love Christmas and everything that goes with it. The tree, decorations, and especially the food!! Let’s start with a holiday drink, coquito.
The the name coquito came from “ron con coco” or rum with coconut, a drink made by workers in the cane fields in Puerto Rico. Rum is obtained from cane sugar by fermentation, distillation, and aging. By adding sugar cane molasses to the distilled rum and coconut milk, they obtained a sweet concoction that was called “ron con coco” or rum with coconut.
So how does ron con coco turn into coquito?? When North Americans arrived in Puerto Rico in the 1800’s, they shared Eggnog, and it was blended and fused into our own drink called coquito. Some say coquito has to have eggs, some do not. It freaks me out to drink something that has been sitting in the fridge that has raw eggs? No thank you. There are many different versions of this drink, and this is my version.
1 can condensed milk
1 can evaporated milk
1 can cream of coconut
1 can coconut milk
1 tablespoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Pinch of salt.
Now here is a step by step tutorial on how to put it all together. It’s bilingual too, spanish and english
I love these next weeks! Why? Because I love all the Black Friday shopping of course! Thanks to http://www.bfads.net I am fully informed on the best deals in town. Call me crazy, but I love the excitement and anticipation of getting that awesome sale. This year I chose Target. They have a great camera at an unbelievable price. Cross your fingers that I get it.
I want to start posting picture tutorials on my recipes. I think my first recipe will be Japanese Steakhouse fried rice. My husband loves to go to japanese steakhouses (hibachi style cooking), so much that I can cook most of it at home!
I will update soon!
Hi! I love to cook. I am always reading cooking blogs to try out new things. But I have found that the “Spanish” food recipes are weird. I am always picking them apart. Why would they add that? That’s not how I do it lol. So I am going to try and put my recipes of my puertorican cooking here. A lot of people have complimented me on my cooking;-) While I love rice and beans, I also make an awesome meatloaf! So I will try to alternate the recipes from pasteles to stuffed chicken! I will try my best, because a pinch of this and a little of that wouldn’t make for a great outcome.
I have a lot to say, as soon as I figure all this out you will see 🙂