# data[].attributes.body
1. Pat the beef dry with paper towels and season the meat with salt and ground black pepper to taste.

2. In a large pot or Dutch oven, heat about 2 tablespoons of oil over medium-high heat. Add the beef and sear on both sides until golden brown Transfer the meat to a plate and set aside.

3. Add the onions and bell peppers and cook, scraping down the bottom of the pot to remove any browned bits, Cook the vegetables until they become tender.Lower the heat to medium and stir in the garlic. Cook for about a minute or until aromatic.

4. Stir in the tomato paste and seasonings. Cook for about a minute then, and deglaze the pan by adding the wine. Bring to rapid boil and stir in the broth and crushed tomatoes. Return the beef to the pot and any accumulated juices. Add the carrots, celery and bay leaves tucking all the ingredients under the sauce. Add additional broth if needed to keep all ingredients under the sauce. Bring to a boil then cover the pot and transfer it to the preheated oven. Cook until the beef is tender and shreds easily.

5. Remove the beef from the pot and shred it into thin, long shreds.

6. Return the beef to the pot and stir in the olives, pimento and capers. Simmer, uncovered over medium heat until the sauce reduces and thickens. Season to taste, stir in cilantro and serve.

When making slow cooker Ropa Vieja, browning the beef before adding it to the slow cooker is a must. You can easily do this while you are prepping your veggies.

Cut the flank steak in 2 or 3 pieces so it can fit comfortably in the slow cooker then, season the beef with salt and ground black pepper.

Heat oil in a skillet and brown the beef on both sides. Transfer the meat to a plate.

Heat some additional oil and saute the onions and peppers. Add the garlic and cook for about a minute.

Place the carrots and celery at the bottom of the slow cooker. Place half of the pepper and onions on top. Place the seared flank steak on top of the vegetables and pour the rest of the onion/pepper mixture on top.Stir in the wine, broth, tomato paste, crushed tomatoes, oregano, cumin, all-spice, paprika, and bay leaves. Gently mix to combine.

Cook covered on low for 8 hours hours or on high for about 4.5 to 5 hours until the beef is tender and shreds easily with 2 forks. Return the meat to the crockpot and stir in the olives, pimento and capers. Cook on high for 15-20 minutes or until the sauce reduces and thickens a bit. Season and serve.

https://www.lemonblossoms.com/blog/cuban-ropa-vieja/

# data[].attributes.body
Empanadas De Viento w/ Morocho

This is one of my favorite things to have during the cold weather season. These fried cheese empanadas are topped with sugar and paired with Morocho, a corn pudding drink.

# data[].attributes.body
Chivito (aka Uruguayan hamburger)

Ingredients:

3 five-ounce slices tender beef steak, cut ½-inch thick

6 slices pancetta or bacon

1 large onion, sliced in thin rings

6 thin slices Monterey Jack or mozzarella cheese

6 small kaiser or Portuguese sandwich rolls, split

½ cup mayonnaise, preferably homemade

lettuce leaves

6 tomato slices

1 roasted sweet pepper, optional

2 hard-cooked eggs, sliced, optional

Directions:

1. Cut each steak in half crosswise and lightly pound each piece to a ¼-inch thickness. You will have 6 small, thin steaks. Season with salt and pepper.

2. Cook pancetta until crisp, about 2 minutes per side. Reserve. Wipe away excess fat and add the onion. Cook, stirring occasionally, until slightly charred and softened, about 5 minutes. Sprinkle with salt and pepper.

3. In the same pan sear the beef on one side till nicely colored, about 2 minutes. Flip it and top each little steak with a slice of cooked pancetta, a slice of cheese and some charred onion. Cook for about 1 minute more for rare, 2 minutes for medium rare. Remove steaks from heat.

4. Slice the sandwich rolls and spread with mayonnaise. For each sandwich, stack lettuce leaves, cooked steak, tomato slice, roasted pepper and egg if using, and 2 teaspoons chimichurri. Replace the top of the roll and press down lightly. Cut the sandwiches in half if desired. Serve immediately.

# data[].attributes.body
Chilaquiles

Ingredients:

Tomatillo Salsa (Salsa Verde*):
1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed

Chilaquiles**:
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Directions:

To make the salsa:

Preheat the broiler or oven to 550 degrees F.

Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.

To make the chilaquiles:

Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

# data[].attributes.body
Milanesa Napolitana

Ingredients:

4 thinly sliced skillet steaks (such as top round)

3 large eggs

1 teaspoon oregano

Kosher salt, to taste

Freshly ground black pepper, to taste

2 cups fresh Italian style bread crumbs

1/4 cup grated Parmesan cheese

2 cloves garlic, finely minced

1/3 cup olive or vegetable oil

1/2 cup tomato sauce

4 slices deli ham

1 cup grated mozzarella cheese

1 teaspoon Italian seasoning

French fries, for serving

Directions:

1. Place eggs in a shallow bowl or pan, and whisk together with oregano and salt and pepper.

2. Stir Parmesan cheese and garlic into bread crumbs and place in another shallow pan.

3. Dip steaks first in egg mixture, then in bread crumbs, coating well with crumbs.

4. Heat oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.

5. Place steaks on a baking sheet. Turn on broiler.

6. Top each steak with a slice of ham, 2 to 3 tablespoons tomato sauce, and 1/4 cup grated mozzarella cheese. Sprinkle Italian seasoning over cheese, and place steaks under ​broiler until cheese melts.

7. Serve warm, with fries. Enjoy!

# data[].attributes.body
Empanadas Mendocinas

Ingredients:
3 cups flour
1 egg yolk
½ cup of grasa - lard or butter or mix of both
¾ cup to 1 cup of warm milk
½ tsp salt
Beef picadillo filling
1 lb ground beef
2 white onions, diced, about 3 cups
1/2 cup lard or butter
2 tbs smoked paprika
2 tsp chili powder or any ground hot pepper, adjust to taste
1 tbs finely chopped fresh oregano
½ tbs ground cumin
1 bunch green onions, finely chopped
3 hard boiled eggs, sliced
¼ cup sliced green olives
Salt and pepper to taste
1 egg, white and yolk separated and lightly whisked
Dipping sauce options:
Balsamic chimichurri sauce
Quick chimichurri sauce
Aji criollo sauce

Directions:

Empanada dough:

Mix the flour and salt in a food processor, pulse until well combined.

Add the lard or butter, blend well.

Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

Beef picadillo filling and empanada assembly:

Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

Serve warm with chimichurri sauce or other dipping sauces.

# data[].attributes.body
This is our family's favorite Instapot recipe and we eat it a couple times a month.  Super easy and fun to use it to make tacos, burritos and taco salad!
- Alyssa, Paul, Brynn and Jane Bost

https://cookiesandcups.com/instant-pot-salsa-verde-chicken/

# data[].attributes.attachment_link.title
Instant Pot Salsa Verde Chicken - Easy Weeknight Meal Idea!

# data[].attributes.attachment_link.description
Salsa Verde Chicken is an easy Instant Pot chicken recipe packed with flavor, perfect for weeknight meals. Ready in 25 minutes!

# data[].attributes.body
chicken tinga a nice juicy chicken meat goes very well in tacos it is made with chicken thigh and red chipotle sauce.

# data[].attributes.body
Mmmm delicious Mexican corn

# data[].attributes.body
A nice Mexican burrito full of beans, vegetables,guacamole and cheese.

# data[].attributes.body
Churros are a popular fried Mexican dessert made from a fried dough that's then covered in cinnamon sugar!

# data[].attributes.body
Some nice Mexican rice it goes well with beans,enchiladas,burritos and tacos

# data[].attributes.body
Tacos are a delicious wonder from mexico my favorite are shrimp and el pastor tacos.

# data[].attributes.body
Nachos are a Tex-Mex food consisting of fried tortilla chips covered with melted cheese or cheese sauce, as well as a variety of other toppings, often including meats, vegetables, and condiments such as salsa or guacamole.

# data[].attributes.body
Nice beans with cheese it goes very well with rice,enchiladas,burritos and tacos.

# data[].attributes.body
Quesadillas are from the central and northern parts of mexico

# data[].attributes.body
The enchilada one of my favorite meals it usually has chicken,small pieces of peppers and a spicy tomato sauce.

# data[].attributes.body
The outside of this fruit may discus you but, you have to cut the outside off and eat the inside

# data[].attributes.body
Seafood soup made with plantains. Arguably my favorite next to Pozolé and Picana, has origins in the Canary Islands.

Ingredients

1 kg of meaty beef bone

4 liters of water

1 branch of white onion

2 sprigs of parsley

1 ripe tomato

3 tender corn in pieces

1 green banana, peeled, sliced

1 small yucca

1 teaspoon of oregano

Preparation

1. Put the bone in a pot with the water. Add salt, cover and leave until it is about to boil.

2. Remove the foam that forms on the surface.

3. Add the branches of chopped white onion, the parsley and the tomato without seeds and grated.

4. Add the corn and cook for approximately 30 minutes.

5. Put the green banana previously sprinkled with lemon.

6. Add the split cassava when the corn is almost cooked and continue cooking until soft.

7. To finish, rectify the seasoning and add the oregano.

8. It can be served accompanied with chopped onion and parsley.

Ingredientes

1 kg de hueso carnudo de res

4 litros de agua

1 rama de cebolla blanca

2 ramas de perejil

1 tomate maduro

3 choclos tiernos en trozos

1 plátano verde pelado, cortado en rodajas

1 yuca pequeña

1 cucharadita de orégano

Preparación

1. Poner el hueso en una olla con el agua. Agregar sal, tapar y dejar hasta que esté a punto de hervir.

2. Retirar la espuma que se forma en la superficie.

3. Añadir las ramas de cebolla blanca troceada, el perejil y el tomate sin semillas y rallado.

4. Agregar los choclos y dejar cocinar durante 30 minutos aproximadamente.

5. Poner el plátano verde previamente rociado con limón.

6. Agregar la yuca partida cuando el choclo esté casi cocido y continuar con la cocción hasta que esté blanda.

7. Para finalizar rectifique la sazón y agregue el orégano.

8. Puede servir acompañado con un picadillo de cebolla y perejil.

# data[].attributes.body
Salteña

Traditional Dish primarily for breakfast. Similar to an empanada, sweet crust prepared with olives, raisins, and potatoes . Available at La Rancherita Bakery and Beba's in Santa Ana, CA! <3
https://chipabythedozen.com/en/saltenas-bolivian-empanadas/