BEEF RECIPES
Beef is the star of the show in these Mexican recipes! Check out these recipes to make great meals for the whole family.
Beef Recipes
Barbecue Beef
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Mexico The Cookbook gives us not 1, but 2 different recipes for Mexican-style Barbecue Beef. This version of the recipe is enjoyed throughout Northern Mexico.Ingredients
- 3 ancho chillies, membranes and seeds removed
- 3 guajillo chillies, membranes and seeds removed
- 2 morita chipotle chillies, membranes and seeds removed
- 2 cloves, crushed
- 2 small peppercorns
- 5 cloves garlic, peeled
- 1 tomato
- ¼ small onion
- 1 tbsp lard
- 1 tsp pineapple cider vinegar
- 1.5kg stewing beef
- 3 large plantain leaves, halved
- 12 pozol leaves
- 6 avocado leaves
- 12 bay leaves
- Salt
Recipe
- Start a day in advance. Soak all the chillies in cold water for 20 minutes.
- Put 120ml water into a blender, add the spices, garlic, tomato, and onion and process well.
- Drain the chillies and add to the blender, adding 350ml water, little by little, until you obtain a smooth puree consistency.
- Heat the lard in a saucepan, add the sauce and simmer for 5 minutes, until it reduces a little, then add the vinegar, season with salt, and mix well.
- Marinate the beef in the sauce for 24 hours in the fridge.
- Lightly pass the plantain and pozol leaves over a gas flame. Take a plantain leaf, shiny side up, place a pozol leaf on top, and then a few pieces of beef, an avocado leaf, and 2 bay leaves. Cover the beef with a pozol leaf and begin to cover with the plantain leaf, folding over the sides so you can make a sturdy package, and tie with the pieces of string. Repeat to make 6 packages.
- Place the prepared packages into a pressure cooker on top of a metal rack. Add enough water, making sure it does not cover the meat, and steam for at least 1½ hours.
- If using a normal, covered saucepan on the stove, steam for at least 4 hours.
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