Best Mexican Beef Fricassee Recipes

FRICASSEE OF BEEF RECIPE - (4.1/5)

Steps:

• Season meat well with salt and pepper. Dredge in flour and shake off. In a large skillet with a tight-fitting lid, melt butter. Add beef and brown on all sides. Add onions, carrots, and broth and bring to a boil. Cover, reduce heat to low, and simmer for 1 hour. Remove lid and add halved Brussels sprouts. Increase heat to medium-high and bring to a boil. Stir in sauce mix and simmer for 3 minutes, or until sauce thickens. If sauce becomes too thick, thin with a little water. Meanwhile, microwave potatoes according to package directions. Serve hot beef and vegetables over heated mashed potatoes.

CHICKEN FRICASSEE

Steps:

• In a large Dutch oven, heat the oil. Brown the chicken and set aside.
• Preheat oven to 375 degrees F.
• In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
• In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
• Serve garnished with chopped cilantro.

AUTHENTIC CARNE ASADA + STREET TACOS

Steps:

• In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
• Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
• Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
• Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.