Beef tartar

 

 

Beef tartare is synonymous with quality and refinement, a flavorful recipe that makes a great appetizer. It's not for every palate, nor is it complex to prepare, but it's certainly not for everyone. Here's how to prepare beef tartare and take every care to do it correctly.

This dish is famous mainly for its unusual preparation, similar to ceviche. Beef tartare requires lemon juice to cook it gently. It's practically eating raw meat, and for many, that poses a danger.

The flavor of beef tartare is unparalleled; it's something special, something you won't find in many dishes. Its origins are linked to the Tatar people, an ethnic group from Central Asia and Eastern Europe. They ate the meat raw or with minimal preparation, but over the years the recipe has evolved and is part of various culinary traditions.

The modern beef tartare recipe is closely related to French cuisine, a sophisticated way of preparing raw meat. It's important to follow a few recommendations when consuming any type of raw meat product. 

Recommendations for proper preparation

When consuming raw or undercooked meat (cooked with lemon), it is important to follow recommendations and steps to avoid illness. Following these steps will ensure you protect your body against any type of infection. 

Quality
To eat beef tartare, it's essential to use quality meat. Don't make the terrible mistake of buying ground beef. Beef tartare is made with high-quality products, such as beef steak or a premium cut, which guarantee a fresh and reliable product.

Hygiene
You must be very careful when preparing beef tartare, otherwise you could contract any type of infection. Washing your hands and utensils is the first step, but be sure to disinfect work areas and handle the meat properly to avoid cross-contamination. 

Temperature
The heat used when cooking eliminates many of the microorganisms present in our product or that are contaminated during the production process. The window for microbial growth is between 4°C and 63°C. Proper handling is crucial. Avoid leaving meat for too long in places where it can reach this temperature. The refrigerator will be your best friend; even chill your dish before using it.

Semi-cooked
Lemon juice plays a key role in preparing beef tartare. Lemon juice provides a kind of cooking effect, as the acidic pH coats the product and prevents microorganisms from developing. However, this isn't entirely reliable, as there's always a risk when eating raw meat.

 Side Dishes
You can prepare beef tartare however you like: Mexican-style, French-style, or simply with egg yolk. However, eating both raw products increases the risk of contracting any type of infection. Serve with mustard, Worcestershire sauce, or olive oil.

How to prepare beef tartare

Ingredients

500g Beef Steak
1 Egg
1 Green Onion
1 Red Onion
1 Sprig of Parsley
1 Serrano Pepper
2 Tbsp Dijon Mustard
2 Tbsp Worcestershire Sauce
2 Tbsp Capers
2 Eureka Lemons
Olive Oil
Black Pepper
Salt

Preparation:

 
Slice the beef until the meat is completely ground. It's important to trim off any excess fat and cut into small pieces, then continue chopping until well ground.
In a large bowl, add the beef, along with olive oil, mustard, Worcestershire sauce, pepper, salt, and lemon juice.
Let it rest in the refrigerator for about 10 minutes. You'll notice the meat has changed color slightly; this is due to the lemon juice, which, thanks to the acid, gently cooks the meat.Finely chop the scallions, red onion, parsley (leaves only), capers, and serrano peppers (without veins or seeds) and set aside.
When serving the beef tartare on a plate, top with an egg yolk.
Place each of the finely chopped garnishes on the side and mix all the ingredients together.
Serve with toast or crackers.

Types of Meat for Tartare

Meat tartare can be dangerous if not prepared properly. It can contain bacteria that can cause illness. It's important to purchase high-quality meat from a reputable butcher and follow proper hygiene measures when preparing it. There are several varieties, such as tuna, salmon, or venison. 

 

 

 

 

 

 

 

 

 

Banana syrup

 

This little-seen syrup recipe turns out to be one of the most delicious you'll find. Banana syrup is a simple recipe for making a sweet syrup with a pure banana flavor, since packaged syrup has a strong sweetener or concentrated juice flavor.

What is banana syrup used for?

Banana syrup is widely used in baking, both as an ingredient, for example, in puddings, and as a topping in batter recipes. Let's see the most common uses of banana syrup:

For waffle topping
For crepe topping
For cake topping and as an ingredient
For making cookies
In alcoholic and non-alcoholic beverages as a flavoring
For making ice cream or as a topping
Any dessert as a sugar substitute to give banana flavor.

Ingredients

3 bananas -
200 grams of sugar -
250 ml of sugar -
Steps

The process for making banana syrup is very simple. Heat the water with the sugar over medium heat. When it begins to boil, place the banana peels in the water and a thinly sliced banana on top. Let it boil over medium-high heat for 5 minutes, then reduce the heat to low (about 20% of your stove's full power) and let it cook for another 20 minutes.
After the 20 minutes are up, strain the mixture through a fine sieve 4 or 5 times to ensure only the syrup remains. If you need to make more, add an extra banana peel and half a banana for every 100 ml of water. 

 

Pork ribs in green sauce:

 

 

Pork ribs in green sauce are a very easy recipe to make, and their flavor is truly unforgettable. The only drawback to making this delicious dish is the difficulty in obtaining the green tomatoes or tomatillos needed to make the sauce.

With fresh tomatillos or these cans of green tomatoes in brine, a touch of green chile for a spicy kick, and plenty of cilantro and onion, we can make this salsa, perfect for accompanying meats, chicken, fish, or roasted potatoes. Today, we use it in this delicious pork ribs recipe.

 

Ingredients

Serves 2
Pork ribs
700g
One or two fresh green chilies, depending on your heat tolerance
Ample fresh cilantro, a good bunch
Fresh or canned Mexican green tomatillos (drained weight)
300g
Onion   1
Garlic clove 2
Extra virgin olive oil for browning the ribs
Salt and pepper to taste

Preparation

Difficulty: Easy
Total time
1 hr
Preparation
5 min
Cooking time
55 min
To make the Mexican green salsa, use a blender. Add the drained green tomatillos, onion, cilantro, garlic, and chilies to the blender, seasoning with salt and pepper to taste. Blend until smooth, adding a little water if necessary.

Cut the ribs apart and cook them in a saucepan for 20 minutes, stirring constantly to prevent burning. When they are golden brown, add the blended green salsa and reduce the heat.

Cover the pan and let the ribs cook in the Mexican green sauce for another 30 to 35 minutes, until tender. Turn them over or stir them occasionally to prevent them from sticking to the bottom, and baste them with the sauce.

 

Tips 

To accompany the pork ribs in green sauce, we've prepared two bowls: one with more green sauce for those who want more, and the other with homemade pico de gallo, which always refreshes this type of meal. For a pre-dinner snack, we can prepare homemade guacamole and some corn tortilla chips. 

 

 

 

 

 

 

 

 

 

 

Plain rice with chops

 

 

Thinking about making rice without a sofrito base and still having it be delicious only requires four spices that almost everyone has at home.

Use saffron, cloves, black pepper, and ground cumin in balanced proportions to provide an extra aroma that enhances the flavor of the broth, but without overpowering it.

On this occasion, the chef prepares the rice with a veal chop and a very simple-to-make chicken broth.

In addition, the chef offers several essential tricks to achieve the flavor and aroma of his pork chop rice. 

The first point to consider is the broth. For his pork chop rice, it's essential for the flavor, but its main characteristic is that it must be "elegant" and not "excessively powerful."

All it takes is something simple, using chicken carcasses, chicken wings, a little tomato, salt, olive oil, and water, to achieve a broth with a delicate flavor.

Unlike other rice dishes where broths can be too intense for a single spoonful, the chef aims for his rice to allow diners to enjoy a full portion without becoming saturated; this is how the experience becomes addictive.

Another trick is to add a "drizzle of oil" to the broth, which creates a "wonderful, delicious, loose socarrat."

 As for the meat, the chef insists on caramelizing the chop well on the fat side, using just a few drops of oil to allow it to melt slowly. This is key to the final result.

This released fat becomes a key ingredient in giving the rice its final touch. Once cooked, the surface of the rice is brushed with it, ensuring that each grain is infused with the flavor and aroma of the chop.

Ingredients for the pork chop rice
 

Bomba rice, 320 g
Veal chop, 1 unit
Fine salt, to taste
Freshly ground pepper
Olive oil, for greasing
Sprig of rosemary
For the broth
Chicken carcasses, 400 g
Chicken wings, 400 g
Tomatoes, 200 g
Salt, 8 g
Olive oil, 20 ml (plus a little extra for the socarrat)
Water, 2 liters
For the spice mix
Black peppercorns, 4 g
Cloves, 2 units
Ground cumin, 2 g
Saffron, 0.2 g 

Step 1
In a large pot, place the chicken carcasses, chicken wings, and tomato pieces. Cover with water, add salt to taste, and about 20 ml of olive oil.

Step 2
Bring to a boil and let it simmer for 20 minutes. Add another splash of oil to promote the formation of a loose and flavorful socarrat.

Step 3
In a mortar and pestle, add the black peppercorns, cloves, ground cumin, and saffron threads and pound them until they are a powder.

Step 4
Grill the pork chop until well marked and cooked through, making sure it remains juicy. At home, you can cook it in a pan or over high heat, or on an electric griddle. Reserve the fat that is released during cooking.

Step 5
In a paella pan or shallow pan, bring the broth to a boil with a drizzle of olive oil.

Step 6
Add the rice and let it begin to cook over high heat. At this point, add the spice mix, stirring to distribute evenly but not thicken it.

Step 7
After 14 minutes, when the rice is almost cooked, place it in the oven at 200°C for about 5 minutes. This "oven blast" will help give it the final touch of texture and concentration of flavor.

Step 8
Just before serving, place the chop on top of the rice as the centerpiece of the dish.

Step 9
If desired, you can add a touch of smokiness by lighting a sprig of rosemary and placing it on top of the rice once it's cooked.

Step 10
Lightly brush the rice with some of the rendered fat from the chop, sprinkle with salt to taste, and garnish with a little dried rosemary to add aroma and freshness.

 

 

 

 The easy and healthy alternative to Sunday paella 

From a nutritional standpoint, this pork chop rice recipe  is a balanced dish containing complex carbohydrates, high-quality proteins, and fats that burst with flavor.

Bomba rice, being a grain, provides energy, while pork chop, rich in protein and minerals like iron and zinc, provides nutritional value and satiety.

The pork chop's fat, used in a controlled manner to flavor the rice, adds flavor without the need for sauces or ultra-processed ingredients.

Furthermore, the absence of a sauté pan and the use of natural spices like saffron, cumin, cloves, and pepper reduce the calorie content and cooking time.

As a Sunday lunch option, this dish is ideal and a good alternative to paella for those who don't feel like complicating things. It has a festive feel without requiring much preparation.

And often, that's all we need: something that allows us to focus on what's most important: sitting at the table, relaxing, and enjoying a delicious, home-cooked meal with the unmistakable flavor of good rice with meat. 

Ideas for reinterpreting rice

An excellent way to reinterpret this rice dish is by replacing the veal chop with other proteins that are also very tasty and can be placed on top of the finished rice.

For example, we can use Iberian pork chops, which offer a juicy texture and intense flavor, ideal for pairing with rice flavored with an equally mild but flavorful broth, such as one prepared with pork ribs, roasted vegetables, and a touch of thyme.

Another very interesting option would be to use Iberian pork secret or presa, two cuts highly valued for their infiltrated fat and flavor.

In these cases, we could enhance the rice with a broth made from the meat itself, ham bones, and a sweet vegetable like carrot, to provide balance.

These cuts, cooked on the grill or seared in a pan, can crown the rice right at the end, providing that contrast between the smoothness of the meat and the texture of the socarrat.

If we're looking for a seafood version, we could replace the meat with grilled fish, such as sea bass or sea bream, or even seafood like shrimp, crayfish, or prawns.

In this case, the broth should be in line with the main ingredient. For example, a good fish and seafood stock made with heads, bones, and shells, enriched with garlic, onion, and a little tomato. 

 To add depth and a special touch, you could add a little squid ink or a few spoonfuls of salmorreta. The result will be a lighter, but equally flavorful rice.

You could also experiment with vegetable broths intensified with dried mushrooms or kombu seaweed, which are rich in umami and add it to the broth, if you're looking for a more subtle version or even a base for white fish.

 

 

Chicken with figs

 

 

 

With the arrival of fig season, a window of opportunity opens to enjoy the first figs of the year. These small fruits are a delight on their own, but when paired with chicken properly, they create a dish that could almost be considered forbidden due to its exquisiteness. The chicken with figs recipe we'll present is an incredible way to make the most of these seasonal fruits. 

 

Ingredients:

 
> Fresh figs
> Black pepper
> Extra virgin olive oil
> One chicken leg
> Salt
> Lime or lemon zest
> Water
> Sprigs of fresh thyme
> Arugula
> Juice of half a lime

 

Step by Step

 
1. Cut the figs in half. Sprinkle generously with black pepper and add a drizzle of extra virgin olive oil.
Cook the figs in a pan.

2. Cut the bottom of the chicken leg to separate the bone.
Turn the leg over and cut from top to bottom, following the bone until the meat is removed.

3. Make small shallow cuts in the chicken meat. Add salt, pepper, and lemon or lime zest. Place the chicken on baking paper with a little extra virgin olive oil.

4. In a hot pan, place the chicken skin-side down and pour water over the paper to cook the skin evenly. Cook over medium heat, checking frequently. Add sprigs of fresh thyme, turn the chicken over, and cook for another 7-8 minutes.
Once cooked, remove the chicken from the pan.

5. Place a handful of arugula on a plate. Add a drizzle of extra virgin olive oil to the pan along with the juice of half a lime.
Mix well and top with the figs and their juice.
Slice the chicken and place it on top of the figs.

 

Cut the figs in half, sprinkle with black pepper and a drizzle of extra virgin olive oil, and then add them directly to the pan.

While they're cooking, remove the bone from the chicken leg. Cut the base to remove the bone, turn it over, and cut from top to bottom, following the bone until all the meat is removed. Do the same with the thigh. It's important to always cut as close to the bone as possible.

Make a few shallow cuts in the chicken meat, season with salt and pepper, and grate a little lime or lemon on top.

When the figs are golden brown, remove them from the pan.

Take the chicken and drizzle with a little oil and place it in the same pan where you cooked the figs. Place the chicken skin-side down. Now comes the important part: cover the chicken with a paper towel and prepare a pot of water to put it on top. This will ensure the chicken is evenly crispy. Cook over medium heat, checking to make sure it doesn't overcook. Add sprigs of fresh thyme, turn the chicken over, and cook for another 7-8 minutes.
Once cooked, remove the chicken from the pan.

Place a handful of arugula on a plate. Add a drizzle of extra virgin olive oil to the pan along with the juice of half a lime. Mix well to release all the juice, and add the figs to the plate with the juice from the pan on top. Slice the chicken and place it on top of the figs. 

 

 

Warm eggplant salad with parmigiana

 An ideal salad for all tastes

 

 

 Eggplant Parmesan (or melanzane alla parmigiana) is a classic Italian comfort dish, made with layers of roasted eggplant, a rich tomato sauce, and melted cheese. It's a delicious yet simple vegetarian staple and a fantastic make-ahead meal. Serve it on its own, with crusty bread, or paired with a fresh salad for a comforting dinner. This is one of those dishes that takes a little extra effort and is well worth the wait! 

Serve it with a fresh green salad tossed in balsamic dressing, some warm focaccia or garlic bread to soak up the extra sauce, and add a glass of red wine for a delicious and cozy dinner.

 Ingredients

3 eggplants
3 tablespoons olive oil
3 large garlic cloves
400g crushed tomatoes + 1/2 can water
200g passata
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper to taste
20g fresh basil leaves
200g fresh mozzarella cheese
50g hard cheese 

The exact ingredient quantities you need for this recipe are included in the recipe card at the end of this post. Here's a quick rundown and some tips:

Eggplant: Salting the eggplant helps remove excess moisture and bitterness, resulting in soft, creamy slices once roasted. I don't recommend skipping this step! Traditionally, eggplant parmesan requires breading and frying the slices, but in this recipe, we roast them for an easier and healthier option.
Tomato Sauce: This recipe uses a combination of passata and crushed tomatoes, along with other simple ingredients like garlic and a pinch of sugar, to achieve the perfect balance between a smooth sauce and an even texture. We're looking for a thick sauce so it holds the layers together and doesn't become soggy when baked.
Cheese: Fresh mozzarella cheese gives that classic, springy texture to all the layers of the dish; Pair it with grated hard cheese (like Pecorino or Parmesan if you're not vegetarian) for extra flavor.

Fresh Basil: Adds a touch of freshness between the rich layers.

Variations and Substitutions
For a cheesier dish, add ricotta or a little béchamel sauce between the layers.
For a lighter version, roast the eggplant instead of grilling it and use less cheese.
If you prefer a crispy coating, use gluten-free breadcrumbs on top for extra crunch. You can also coat the eggplant in beaten egg and breadcrumbs and then roast or fry it. 

 

Elaboration

1. Prepare the eggplant
Slice the eggplant and season it with salt to extract its moisture. Rinse and pat it dry. Place it on a baking sheet, brush with oil and pepper, and roast until tender.

2. Prepare the tomato sauce and cheese.
Sauté the garlic, then add the crushed tomatoes, passata, oregano, sugar, and seasoning. Simmer until thickened and flavorful.

Grate the mozzarella and mix it with the grated hard cheese.

Cut the eggplants from the top and bottom and slice them vertically. Lay them flat, sprinkle with salt, and let them rest for 15 to 30 minutes to drain.
Rinse the eggplants well, pat them dry, and then place them on a baking sheet (without overlapping!).
Brush the eggplants with oil and a little black pepper, then roast them for 40 minutes.

Meanwhile, make the tomato sauce. Heat 1 tablespoon of olive oil in a pan and add the chopped garlic, sautéing for 1 to 2 minutes.
Add the crushed tomatoes, the passata, about half the can of water, the dried oregano, sugar, salt, and pepper. Stir and let simmer for 30 minutes until the sauce is thick and thickened.
Grate the fresh mozzarella into a bowl and mix it with the hard cheese.
Take your baking dish and have the four components (eggplant, tomato sauce, cheese mix, and basil leaves) arranged nearby.
Preheat the oven to 200°C (400°F).
Spread a thin layer of tomato sauce on the bottom of the dish and then add a layer of roasted eggplant. Add a layer of cheeses and basil leaves. Repeat two more times, until you have another layer of tomato sauce, eggplant slices, cheese mix, basil leaves, and the same.
Finish with the last layer of mozzarella and hard cheese, then bake for 30 minutes until cooked through and golden brown on top.
Let the eggplant Parmesan rest for 10 minutes before slicing and serving.

3. Layer it
In a baking dish, layer the tomato sauce, roasted eggplant, cheese blend, and fresh basil. Repeat the layers two more times, finishing with cheese on top.
 

Bake until golden and bubbling, then let it rest for 10 minutes before slicing to ensure it holds together.

Tips

Don't skip salting the eggplant: Salting it is key to making it soft and not mushy. Don't skip this step! It takes a maximum of 30 minutes longer, but you can do other things while the eggplant rests. Rinse it well and dry it with a clean cloth or paper towel before brushing it with oil and grilling it.
Resting the dish: Let the dish rest for at least 10 minutes before cutting. This helps the layers set.
Use fresh mozzarella: Freshly grated cheese melts better than pre-grated, so use a block of mozzarella and grate it yourself if possible.
Make sure the tomato sauce is thick: Letting the tomato sauce simmer until it thickens is essential for this dish; otherwise, you could end up with a watery eggplant parmigiana.

Storage

 
Store leftovers covered in the refrigerator for up to 3 days. Reheat the eggplant parmesan in the oven or microwave until piping hot. You can also freeze portions for up to 2 months: simply wrap tightly and reheat from frozen or thaw overnight.

Serving Instructions
 

Eggplant parmesan is delicious warm with crusty bread or a fresh salad. It's so filling that it can be enjoyed as a main dish, but it also makes a great side dish for a larger Italian feast! I love it served with garlic bread on the side to soak up the sauce and a rich arugula salad.

Frequently Asked Questions
Can I prepare it in advance?
Yes! Prepare the dish up to a day in advance, cover it, and store it in the refrigerator. Bake it when ready to serve.

Can I freeze eggplant parmesan?
Of course. Let it cool completely, wrap it well, and freeze it for up to 2 months. Reheat it from frozen or thaw it overnight.

Does it need to be fried?
No: roasting it is healthier, less messy, and still has a delicious texture.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat them in the oven or microwave until piping hot. You can also freeze them for up to 2 months: simply wrap them tightly and reheat them from frozen, or thaw them overnight. 

 

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Lemon Chicken: A Quick and Delicious Recipe

Lemon chicken is one of those foolproof recipes, where the citrus aroma and flavor enhance the flavor of this bird, so popular in cuisines around the world.

 

The aroma of lemon is a classic for cooking chicken in virtually every recipe book in the world. Roasted or fried, it's a recipe that's loved by children and adults alike, and it's recommended to add a side of white rice, pasta, or vegetables to turn it into a magnificent single dish. We can make the same exact recipe with orange, tangerine, or lime instead of lemon, and it's also delicious. Here's one of the foolproof lemon chicken recipes.

 

Tips for making the best lemon chicken

 

If you're using chicken breasts, cut them into medallions for faster and more even cooking, although thighs with bone and skin on are juicier.
You can pre-marinate the chicken with lemon, grated garlic, spices, and herbs to add more flavor.

 

An alternative is to sear the chicken in a hot pan with a little oil so it's golden and crispy on the outside, then finish cooking it in the oven at a moderate temperature so it cooks through without drying out.
The broth, wine, and lemon juice, in addition to flavor and aroma, add juiciness.
A little flour will help bind the sauce.
There are numerous side dishes for this dish, including white rice, roasted potatoes, or mashed potatoes.

 

Ingredients 

 

2 chicken breasts
1 splash of chicken broth
2 tablespoons of olive oil
2 tablespoons of butter
3 lemons
1 splash of white wine
salt
black pepper
2 tablespoons of parsley

 

Preparation

 

Wash the lemons, cut 2 in half and the other into slices.
Squeeze the juice out of 4 halves and reserve the juice.
Heat the oil and butter in a saucepan and cook the chicken breasts until browned.
Stir in the wine and let the alcohol evaporate.
Add the lemon juice, season with salt and freshly ground pepper, and cook over medium-low heat for 10 minutes.
Add the broth and cook over low heat, covered, for another 15 minutes.
Serve the chicken with chopped parsley and a few slices of the reserved lemon—you can grill them or serve them as is. 

 

Lemon Chicken Tip

Before sautéing the chicken, dust it with a little flour to seal in moisture and prevent it from drying out. 

 

Nutritional Advice

 

Lemon juice is a powerful antioxidant, making it an excellent remedy for preventing the effects of free radicals on our bodies. It primarily contains vitamin C, but also flavonoids and beta-carotenes, among others. 

 

 

 

 

 

 

 

 

Napoleon Eggs

 

 

 

This Napoleon egg recipe is so named because the cooks often made it for him. Napoleon liked to have his food ready quickly, and his cooks made this recipe for him because it was so easy and quick to prepare.

 

Ingredients, for 4 people

8 eggs

2 spring onions

2 green peppers

2 garlic cloves

8 slices of bread (day old)

200 g grated cheese (for melting)

Extra virgin olive oil

Salt

Parsley

 

Preparation

Cut the bread into cubes, place them on a baking sheet, and bake at 220°C until golden brown. Remove and set aside.

Peel and chop the garlic cloves and brown them in a pan with a drizzle of oil. Julienne the spring onions and add them. Remove the stems and seeds from the peppers, cut them into large cubes, and add them. Cook the vegetables for 10 minutes. Place them in 4 ovenproof dishes and arrange the toasted bread, cheese, and eggs on top. Season them and place them in the oven at 180°C for approximately 8 minutes.

Serve and decorate the dishes with a few parsley leaves. 

 

Baked Napoleon Eggs Recipe Step by Step

Dice the bread, place it on a baking sheet, and bake at 220°C until golden brown. Remove and set aside.

Peel and chop the garlic cloves and brown them in a pan with a drizzle of oil. Julienne the spring onions and add them. Remove the stems and seeds from the peppers, cut them into large cubes, and add them. Cook the vegetables for 10 minutes.

Place them in 4 ovenproof dishes and arrange the toasted bread, cheese, and eggs on top. Season them and place them in the oven at 180°C for approximately 8 minutes.

Serve and decorate the dishes with a few parsley leaves, and the Eggs Napoleon will be ready to be enjoyed. 

 

Eggs are the ideal solution for unexpected needs and quick meals, without spending a lot of money or time in the kitchen.

If you add to all this the ease with which they are chewable and easy to digest, you can understand why eggs are so attractive in the kitchen. 

Michoacan pork rind gorditas

 

Michoacan pork rind gorditas are a typical Mexican snack. They consist of thick corn tortillas filled with pressed pork rinds and fried in oil. They are served open-faced and accompanied by onion, cilantro, fresh cheese, and red salsa. They are a delicacy that you can enjoy at any time of day, for breakfast, lunch, or dinner. 

 

The origin of Michoacán pork rind gorditas dates back to pre-Hispanic times, when indigenous people made thick tortillas with nixtamalized corn dough and filled them with various ingredients, such as beans, meat, cheese, or vegetables. These tortillas were cooked on a comal or fried in oil and were called "tlacoyos" or "tlaxcales."

With the arrival of the Spanish, new ingredients were introduced to Mexican cuisine, such as pork, cheese, and lard. Thus, tlacoyos transformed into the gorditas we know today, filled with pressed pork rinds, a way of preparing pork rinds seasoned with chilies and spices and pressed into a plastic bag.

Michoacán pork rind gorditas originate from the state of Michoacán, where they have been consumed as part of the daily diet for centuries. It's said that the first Michoacan gorditas were prepared in the town of Quiroga, where the National Pressed Pork Crackling Fair is held every year. However, this dish has spread throughout the country and can be found in many street stalls, markets, and restaurants. 

 

Equipment

 Frying pan
Knife

Ingredients

1 kg corn dough
350 g pressed pork rinds
250 g fresh cheese
500 ml oil
1/2 onion
1 bunch of cilantro
1 cup cottage cheese
1 cup red sauce
1 teaspoon baking powder
1 pinch of salt
Water

 

Preparation

Finely chop half an onion and the cilantro.
Crumble the fresh cheese.
Mix the baking powder with a pinch of salt and a little water.
Knead the mixture and form small balls; flatten the centers slightly, creating hollows.
Fill with pork rinds and cottage cheese.
Shape again into a circle and flatten.
Fry the gorditas in oil until golden brown and cooked through.
Then, open the gorditas and add fresh cheese, cilantro, onion, and salsa.

 Tips

To ensure the oil is hot enough, you can drop in a small ball of dough. If it bubbles, it's ready. The right temperature will help the gordita absorb less oil. 

 

They're delicious!!

Bon appétit!! 

 

 

 

 

 

 

 

Japanese-style fried Karaage chicken recipe

 

 

 

 

 Karaage is a very typical Japanese frying technique. To make it extra crispy, it's usually fried twice, and it's best to let the chicken cool completely before frying it a second time.

 

 

Ingredients 

4 chicken thighs (about 600 g)

Vegetable oil

50 g wheat flour

50 g cornstarch

1 egg

1 centimeter grated ginger

2 garlic cloves

2 tablespoons Japanese soy sauce

3 tablespoons sake

White pepper

 

Elaboration

 

1. Cut the chicken thighs into large chunks.

2. Peel and grate the garlic cloves.

3. Place the chicken in a bowl, add the grated garlic and ginger, the Japanese soy sauce, sake, a pinch of white pepper, and the egg, and mix well.

4. Cover and let marinate in the refrigerator for 30 minutes or longer.

5. In a dish, mix the wheat flour and cornstarch and coat the chicken on both sides with flour.

6. Fry the chicken pieces in a pan with plenty of vegetable oil over medium heat until golden brown, 3 to 4 minutes, depending on their size.

7. Remove the chicken pieces to a wire rack or a plate lined with paper towels to remove excess oil and let cool.

8. Increase the heat and, when the oil is hotter, fry the chicken a second time until golden brown and crispy. Let it rest on kitchen paper to remove excess oil.

9. Serve with a salad of thinly sliced ​​cabbage or grated cucumber.

 

 

Monkfish stew with potatoes

 

 

Monkfish stew with potatoes homemade seafood stew will be perfect for filling your home with warmth, thanks to a recipe that's as easy as it is effective.

 

Similar to monkfish stew or fish zarzuela, this grandmother's spoon recipe is the perfect opportunity to reclaim stew recipes and inexpensive spoon dishes.

Easy to make, like certain baked fish dishes such as baked hake, baked sole, or whole baked sea bass, this monkfish stew is perfect for breaking away from the fish routine and treating yourself to a truly craving for a casserole.

Ingredients

Serves 4
Monkfish tail                                        1
Potato                                                    500g
Onion                                         >            1
Garlic clove                                            1
Medium red pepper
1 glass of white wine
Fish stock or fumet to cover
Extra virgin olive oil
Salt 

Preparation

Difficulty: Easy
Total Time 1 hr 30 min

Preparation 15 min
Cooking Time 1 hr 15 min

Chop the onion, garlic, and peppers into brunoise pieces. Dice the monkfish into 2.5-centimeter cubes. Place 4 tablespoons of olive oil in the saucepan, sear the monkfish pieces over medium-high heat, and set aside.

In the same oil, sauté the onion, garlic, and peppers over medium heat for at least 20 minutes. Add the glass of wine and let the alcohol evaporate.

Add the monkfish and chop the potatoes into 1-inch chunks. Cover with water or stock, season with salt, and let simmer for 35-40 minutes over medium-low heat.

Let it simmer, adding broth, water, or stock to taste if it's too dry, or thicken the stew by mashing a few potatoes if necessary. 

 

What to Serve with Monkfish and Potatoes

Monkfish is one of the fish that proves that beauty and flavor lie within. We can also make a fish stock or broth with it, we can bake it, we can grill it, or we can stew it in a thousand ways…

 

 

 

 

 

 

Pasta with white chorizo ​​sauce

 

 

 

Pasta is always a great option for a simple lunch or dinner. You can prepare it in many different ways to suit your tastes or current cravings. If you combine it with protein and vegetables, you'll also have a very complete dish.

 

This recipe is for a delicious pasta with chorizo. I thought it was a flavorful alternative to the typical pasta in white sauce or with chicken. It's very easy and quick to prepare, so you can have a delicious meal ready in just a few minutes.

 

Ingredients

250g of pasta, 

150g of chorizo, half an onion, one tomato, one tablespoon of vegetable oil, one tablespoon of olive oil, 

20g of butter, salt and ground black pepper.

 

Preparation

Boil the pasta in a pot of salted water for eight to ten minutes, or the time indicated by the manufacturer for firmness. Drain and return it to the pot with a little olive oil. Chop the onion, tomato, and chorizo. First, sauté the onion for about three minutes. Add the tomato and chorizo.

Season with salt and pepper, stir, and cook for about 10 minutes. Add half a cup of water and cook for another five minutes. Finally, pour this chorizo ​​mixture into the pasta pot and mix well. Adjust the seasoning with salt and pepper if necessary.

Preparation time | 25 minutes
Difficulty | Easy

 

Tasting

The best way to eat these delicious chorizo ​​pasta dishes is piping hot and served with good bread. They can also be accompanied by roasted vegetables and, of course, a glass of red wine, which will go very well. 

Tips

If you like, you can replace the tomato with chopped red bell peppers. It's a delicious variation on this sauce.

 

 

 

 

 

Macaroni with minced meat

 

 

 

 

 Today we bring you a lunch or dinner that is commonly prepared in millions of homes, especially if there are children in the family. Macaroni and beef is a sure bet if we want to eat pasta, and it's one of the most enjoyable pasta recipes.

To avoid falling back on the classic Bolognese sauce, we'll show you how to prepare the meat so that it's infinitely juicier with the help of pancetta. Furthermore, spicing is vital in this type of dish, so don't hesitate to play with your favorite spices to give it your own touch. You can use thyme instead of bay leaf, or even add basil.

While it takes a little longer, cooking the meat over low heat will give us the best possible result, so much so that you'll use this technique to prepare many other dishes.

Regarding the type of minced meat, you can use whatever you like best: a mixture of beef and pork, just beef, or just pork... these combinations are classic and won't change the flavor. Another option is to use turkey or chicken, and even vegetarian options if we use textured soy. It's an incredibly versatile recipe, so we have room to adapt it to our preferences.

Of course, we can use this meat to make delicious macaroni, but it will work for any type of pasta we want to make, be it tagliatelle, farfalle, rigatoni, or spaghetti. What's more, we can also use it to make cannelloni or lasagna.

 

Ingredients

Macaroni
1 can of tomato sauce
500g minced meat
1/2 spring onion
1-2 garlic cloves
Oregano
Ground pepper
Oil 

Preparing the Sofrito Base with Vegetables and Meat

To prepare this delicious macaroni with minced meat, start by sautéing the pancetta or bacon, including the minced meat. Use a wide saucepan and add a drizzle of olive oil.
Season with salt and pepper. When the meat is perfectly cooked, remove it from the pan and set aside.
Now it's time for the vegetables. Wash them and cut them into cubes. Sauté for approximately 25 minutes. Add salt. After the cooking time is over, pour in the wine. Increase the heat and cook for a couple of minutes.
Next, add the tomato sauce and mix. You can use any homemade tomato sauce from a can, but making your own is even better.
Next, add the minced meat and bacon. Mix. Cook for another 20 minutes over low heat. Adjust the salt and pepper, then set aside to cook the macaroni.

 

Pasta Preparation and Final Presentation

Place a pot with plenty of water on the stove and add salt. We recommend following the manufacturer's instructions, as each type of pasta requires a specific cooking time. When the pasta is cooked, drain it and add it to the casserole dish containing the meat and tomato.
Mix everything together so that the tomato coats the macaroni and serve.
Finally, you can add a little grated cheese to give it that delicious touch that so many of us love.
To accompany this macaroni, since it is such a hearty dish, we recommend making a light salad, either panzanella or caprese. This will refresh your lunch a bit.

 Tip

When draining the macaroni, if you notice that the pot handles have become hot, cover them with a cloth to avoid burning yourself.