Caldereta

Ingredients:

    Beef round or chuck, cubed -- 2 pounds
    White vinegar -- 1/4 cup
    Soy sauce -- 1/4 cup
    Oil -- 2-3 tablespoons
    Onion, chopped -- 1
    Bell pepper, chopped -- 1
    Garlic, minced -- 1/4 cup
    Tomato sauce -- 2 cups
    Stock or water -- 2 cups
    Potatoes, peeled and cubed -- 2 cups
    Peas -- 1 cup
    Salt and pepper -- to taste
    Liver pâté (optional) -- 1/4 cup

Directions:

1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1 to 8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl.
3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3 to 5 minutes to cook down somewhat.
4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 to 40 minutes.
5. Sir in the potatoes, peas, salt and pepper and simmer for another 20 to 30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.

read more

Chicken Stew (Seco de pollo)

Ingredients:

6 lbs of assorted chicken pieces
6 tbs canola oil
2 red onions, quartered
½ red onion, minced for refrito
10 whole garlic gloves plus 4 minced garlic cloves
2 tsp ground achiote or annatto
4 cups of beer
8 tomatoes, quartered
3 bell peppers, quartered
1 hot pepper (jalapeno or serrano)
1 bunch cilantro, reserve some to add at the end
1 bunch parsley, reserve some to add at the end
1 tsp oregano
2 tsp cumin
Salt and pepper to taste
Sides
Arroz amarillo or yellow rice
Fried ripe plantains
Whole potatoes sauteed in butter
Avocado slices
Pickled radish salad or any other small salad

Directions:

1. Blend the beer, quartered onions, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano and cumin to obtain a smooth puree.
2. In a large saucepan or soup pot heat the oil over medium heat to prepare a refrito or sofrito, add the minced red onion, minced garlic and achiote, cook for 2 minutes.
3. Add the chicken and brown lightly on each side, add the blended puree mix, and cook on low heat until the chicken is very tender and the sauce has thickened, about 2 ½ hours.
4. Add salt and pepper to taste.
5. Add the remaining cilantro and parsley.
6. Serve with arroz amarillo or yellow rice and fried ripe plantains. Can also be served with avocado slices, whole potatoes sauteed in butter and a small salad.

read more