Tag: beef

Canarian Recipes: Garbanzos con Carne Molida
See below for using dried chickpeas. use beef, pork or both

Ingredients

• 1 tablespoon olive oil
• 1 large chopped onion
• 3 garlic cloves minced
• ½ pound ground beef and ground pork
• ½ pound ground pork
• ½ teaspoon ground chili powder
• ¼ teaspoon ginger
• Salt and pepper
• ½ cup beef stock
• 2 tablespoons tomato paste
• 2 cans of chickpeas rinsed and drained

Instructions

1. Heat the olive oil in a medium pan over medium-high heat.
2. Add the onions and cook until softened, about 4 minutes
3. Add the garlic and cook 2 minutes more.
4. Add the ground meat, and cook until well browned, about 6 to 8 minutes.
5. Add the chili, ginger, salt, pepper and cook, stirring for 1 minute.
6. Add in the beef stock, tomato paste and chickpeas and bring to a boil. Reduce heat to medium, and cook for about 20 to 25 minutes.
7. Serve warm with rice, mash, crusty bread.

Using Dried Chickpeas Instant Pot

• 1/3 kg chickpeas
• Water to cover plus 1 inch
• Salt

Instructions
Cover the chickpeas by 1-inch of water. Add 1 tsp salt.
For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*

The Traditional Soaking Way

• 1/3 kg chickpeas
• Water

Instructions

1. Soak chickpeas overnight, or for at least 8 hours in water. You will need about 3 times as much water as chickpeas. They will more than double in size.
2. When ready strain the chickpeas, put them back in the pan, and then cover with fresh water. The water line should be at least several cm (a couple of inches) above the chickpeas. This allows for further swelling and water evaporation during cooking.
3. Cook the chickpeas for at least 90 minutes, possibly for 2 hours. They are ready when you can easily squash them between two fingers.
4. During the cooking process, you can remove the white foamy stuff by scraping it off with a large spoon.
5. When cooked, strain with a large colander and rinse with clean water and allow to cool.

Canarian Recipes: Carne Fiesta Canaria
Meal or Tapa, Fiesta Beef, an alternative to pork, is one of the most popular dishes in Canarian tourist cuisine. Served at celebrations traditionally but often seen on the more ´local´ tapas menus.

Ingredients for 4

• 700 g of beef
• 100 ml dry red wine
• 50 ml of wine vinegar
• 6 cloves of garlic
• Salt, ground black pepper to taste
• 2 tablespoons of sweet paprika
• 1 tablespoon of oregano
• 1 tablespoon thyme
• ½ teaspoon hot pepper flakes or chili powder
• 20 ml of oil

Method

1. Crush the garlic, season with salt and pepper and mix with the oregano, thyme, sweet paprika and hot pepper flakes.
2. Add the oil, wine and vinegar to the mixture.
3. Mix with the meat and mix well. Leave to rest in the refrigerator for at least 3 hours or overnight.
4. Remove the meat from the marinade. Heat oil and brown the meat.
5. Add the marinade to the pan and cook over low heat for 15-30 minutes.
6. Let it rest and serve with the desired garnish and bread.
7. The perfect accompaniment to this recipe is the typical wrinkled potatoes or French fries.