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Beef

Ingredients

Steps 

Nutritional information

Carne Mechada

Peel carrots; cut celery and carrots into 4 pieces each. Quarter 1 onion; chop bell pepper, garlic, and remaining 1 onion finely.

Bring large saucepan of water to a boil; add steak, celery, carrots, and quartered onion. Cover and simmer 1 1/2–2 hours until steak is 190°F (for shreddable). Remove from heat and let stand to cool.

Heat oil in large sauté pan on medium 2–3 minutes. Add chopped onions; cook 4–5 minutes, stirring occasionally, until golden. Add garlic, bell peppers, salt, pepper, and cumin.

Remove beef from liquid (discard solids) and shred with 2 forks. Add shredded beef to sauté pan with vegetables; cook and stir 2–3 minutes. Stir in water, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer 15 minutes for flavors to blend; serve.

Steps

Caldo de Res (Mexican-Style Beef Soup)

Chop onion into large chunks. Chop garlic coarsely. Place oil in 8-quart Dutch oven (or heavy-bottom stockpot); heat on medium-high 2–3 minutes. Season beef with salt and pepper; place in Dutch oven and cook 2 minutes on each side or until thoroughly browned. Add onions, garlic, and tomato paste; cook and stir 1 minute or until paste is lightly browned, then stir in stock and 2 cups water.

Reduce heat to low; cover and simmer 1 ½–2 hours until meat is tender. Peel carrots and cut into 1-inch chunks. Cut chayote squash and potato into 1-inch chunks. Cut cabbage into 8 small wedges.

Chop cilantro (1 cup). Pull meat from bones and chop; return meat to Dutch oven. Add carrots, potatoes, squash, cabbage, corn, ¼ cup cilantro, and remaining 2 cups water; simmer 12–15 minutes until vegetables are tender.

Meanwhile, cut limes into wedges. Ladle soup into serving bowls. Garnish with lime wedges and remaining ¾ cup cilantro. Serve.

Cuban-Style Crunch Burgers

Preheat grill (or grill pan) on medium-high. Chop pickles coarsely and combine with mayonnaise, mustard, and steak sauce. In second bowl combine ketchup, taco sauce, pickle juice, and 1 tablespoon seasoning. Season burger patties with remaining 1 teaspoon seasoning (wash hands).

Place burgers on grill and cook 4 minutes without flipping. Flip burgers and brush about 3 tablespoons ketchup mixture on each. Cook 3–4 more minutes until burgers are 160°F, placing cheese on burgers during last minute of cook time. Toast buns, if desired.

Spread mayonnaise mixture evenly on tops and bottoms of buns. Place burger patties on bottom buns; top evenly with potato sticks and top buns. Serve with favorite burger toppings, if using.

Black Beans (Caraotas Negras)

Venezuelan-Style White Rice

Pabellon Criollo

Rinse beans and soak overnight in enough water to cover by an inch; drain.

Chop onions and garlic. Set pressure cooker to sauté and pour in oil. Add ham and onions; cook 5 minutes, stirring often, or until onions are translucent and ham is lightly browned.

Stir in garlic and bay leaf; cook 1 more minute. Add beans, salt, and pepper, and stir; pour in enough water to cover by 2 inches without filling cooker past halfway. Close lid and bring to high pressure. Cook at high pressure 25–30 minutes (or per manufacturer's instructions).

Release steam; let stand for 5 minutes before serving. NOTE: If beans are not quite cooked, simmer uncovered until they are tender.

image of Lomo Saltado (Peruvian-Style Stir-Fry) recipe

Lomo Saltado (Peruvian-Style Stir-Fry)

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice steak into thin strips across the grain and place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander and add to bag with steak. Seal tightly and let stand 15 minutes to marinate. Meanwhile, cook fries following package instructions.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Add beef (discarding marinade), jalapeños, and cilantro; cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter and top with cooked fries. Serve.

Image of bandeja paisa (Colombian-style platter)

Pork

Bandeja Paisa (Colombian-Style Platter)

Prepare <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-powdered-beef/" target="_blank" rel="noreferrer noopener">Colombian-Style Powdered Beef</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-red-beans/" target="_blank" rel="noreferrer noopener">Colombian-Style Red Beans</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/hogao/" target="_blank" rel="noreferrer noopener">Hogao (Colombian-Style Salsa)</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-arepas/" target="_blank" rel="noreferrer noopener">Colombian-Style Arepas</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-chicharrones/" target="_blank" rel="noreferrer noopener">Colombian-Style Chicharrónes</a>, and <a href="https://wpvip.publix.com/spanish-en/recipe/platanos-maduros/" target="_blank" rel="noreferrer noopener">Platanos Maduros</a> following recipe instructions.

Cook rice and chorizo following package instructions. Fry eggs, cut limes into 4 wedges each, and quarter avocados. Assemble each platter with equal portions of each recipe, 1 link chorizo, 1 fried egg, 1 lime wedge, and 1/4 avocado; serve.

image of Colombian-Style Powdered Beef recipe

Colombian-Style Powdered Beef

Slice green onions thinly. Place steak, green onions, cumin, garlic, 1 tablespoon oil, and salt in zip-top bag (wash hands); seal and massage to coat. Chill 2 hours (or overnight).

Place steak and marinade in medium saucepan and cover with water. Bring to a simmer and cook 85–95 minutes until meat is fork-tender and 145°F; set aside to cool. Meanwhile, chop tomatoes, yellow onion, bell pepper, and cilantro finely and juice limes (2 tablespoons).

Cut beef into 1-inch pieces, place in bowl of food processor, and pulse until finely chopped. Preheat large sauté pan on medium high 2–3 minutes; place remaining 1 tablespoon oil, tomatoes, yellow onions, bell peppers, and seasoning in pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. Stir in beef and cook 2–3 minutes until heated through. Stir in cilantro and lime juice; serve.

Classic Picadillo

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Chop garlic; juice limes (2 tablespoons). Place oil in pan, then add trinity mix; cook 4–5 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in garlic; cook 1–2 minutes until garlic is fragrant.

Add beef, oregano, paprika, salt, and pepper; cook 6–8 minutes, stirring to crumble, until no pink remains and beef is 160°F. Reduce heat to low; stir in tomato sauce, lime juice, olives, raisins, and capers. Cover and simmer 20–25 minutes until sauce has thickened. Serve.