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Carnes - Meats
CARNE GUISADA CON BOLLOS DE PLATANOS:
2 pounds of either beef or pork cubed
2 green platanos peeled and grated
1 tablespoon of garlic plus 1 teaspoon
Salt and pepper to taste
2 tablespoons of adobo
1 can tomato sauce
1/2 cup of homemade sofrito
9 olives with some juice
Wash and marinade meat overnight. Remove
from fridge 1 hour before cooking.
In a pot, add olive oil and garlic and
sautee for 20 seconds. Add sofrito and
olives and simmer for 2 minutes. Add
remaining ingredients except meat and
platanos and simmer for a few minutes
in a little water. Then add meat with
enough water to cook meat and cook for
1 1/2 hours. While meat is cooking,
take grated platanos and add salt,
pepper, some adobo and the teaspoon of
garlic and some olive oil and mix well
forming a paste. Make golf ball size
out of masa and put on a plate and
put in fridge til ready to use. Once
meat is almost done, drop each bollo
one at a time into simmer pot and let
cook for 20-25 minutes. Serve with rice.
!BUEN PROVECHO!
Receta por cortesia de Andy
PERNIL
5 Pound pork shoulder
2 tablespoons of chopped garlic
Salt and pepper
3 tablespoons of adobo con comino
1 whole lemon
2 tablespoons of oregano
Wash and marinade pernil overnight. Remove from fridge 1 hour
before cooking. In a large pot, add water and let come to a boil.
Stick a thin knife in between the skin and meat and separate a bit.
Add pernil to simmering water and let cook for 2 hours. Pre-
heat oven or broiler to 500 degrees. Carefully remove pernil
and place in a oven dish under broiler and let crisp up on all
sides. Keep an eye so that it does not burn. Don't throw away the
water that the pernil cooked in! Instead make some arroz con
gandules or make a gravy for the pernil. YUMMY!! Let pernil
cool before carving. |
