CRIOLLO BREAD
This Maori bread recipe was taken from the MaoriFood website. If you want to be more creative. Purchase some peaflour tortilla from your supermarket. Cut one tortilla in half and lightly smear with water, wrap around each bun and place back into the muffin tins. Put the Criollo breads back into a hot oven for approx 2 minutes or until the tortilla is slightly crisp. Remove from the muffin tin and serve with garlic butter. If you have any left over in the morning cut one in half spread with butter and toast in a fry pan or griddle. Place poached eggs on top and you won't be sorry.
Provided by Pikake21
Categories Yeast Breads
Time 45m
Yield 12 buns
Number Of Ingredients 4
Steps:
- Place water, yeast and sugar into a small bowl and whisk thoroughly to remove any lumps.
- Place 5 cups of flour into the large bowl.
- Add the water, yeast and sugar to the flour and mix with a wooden spoon.
- The key to this bread is for the dough to be sloppy to start and bring it back to a soft consistency with the addition of the last cup of flour.
- Spread the last cup of flour onto a clean bench and place the sloppy dough on top of the flour.
- Gently knead the dough into the flour.
- Preheat oven to 180°C.
- Grease the muffin tins.
- Cut the dough into 115gm balls and hand knead them in the palm of your hand by folding the sides into the bottom of each bun making sure that the top is smooth.
- Place each bun into the hole of the muffin tin.
- Place the muffin tin into the warming draw to 'prove'.
- This should take approx 35 minutes or until the dough has doubled in size (proved).
- Once the buns have proved remove from the warmer and place onto the middle rack of a hot oven for 15 minutes.
- Once the buns are ready and golden brown remove from the oven flip the buns so they have been slightly removed from the sides of the muffin tins.
- This allows the steam to be released and will stop your from buns from being tainted by the muffin tins.
- Allow to cool.
Nutrition Facts : Calories 233.9, Fat 0.6, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 49.2, Fiber 1.8, Sugar 1.6, Protein 6.6
MOJO CRIOLLO
This is a Cuban classic and makes a wonderful marinade for meats and poultry. Traditionally this is made with sour oranges. If those are not available, this version is great! The recipe comes from Beyond Gumbo.
Provided by PaulaG
Categories Caribbean
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Add all ingredients to a small jar, cover and shake for 2 minutes.
- Adjust salt and pepper to taste.
- Use as a marinade for meats and poultry.
Nutrition Facts : Calories 703.9, Fat 72.3, SaturatedFat 10, Sodium 5.2, Carbohydrate 16.4, Fiber 0.9, Sugar 7.8, Protein 1.6
PABELLON CRIOLLO (STEAK)
Make and share this Pabellon Criollo (Steak) recipe from Food.com.
Provided by Lavender Lynn
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan.
- Add the onions and garlic and cook over medium heat for about 5 minutes until onons are soft and transparent.
- Add the tomatoes, cumin, and salt.
- Mix well, reduce heat to low and cook uncovered for about 30 minutes.
- Stir often until the tomato juices evaporate and the sauce becomes thick.
- 15 minutes before the end of cooking time, preheat the grill to hot.
- Place the steak on the grill pan and cook under the grill for 5 minutes on each side.
- Remove from the grill and cut into pieces about 1/2 inch long and 1/4 inch wide.
- Add the strips of beef to the sauce, mixing well.
- Traditionally served with plantains, black beans, and rice.
Nutrition Facts : Calories 124.5, Fat 10.4, SaturatedFat 1.4, Sodium 588.6, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 1.4
PABELLóN CRIOLLO
When it comes to individual foods, Venezuela is likely best known for its arepas. When it comes to composed dishes, it's pabellón criollo. This dish in its purest form is made up of four components: pulled beef, black beans, plantains and rice. You can supplement with seared queso duro (hard cheese), eggs, avocado slices and, of course, arepas. It is without question my favorite meal as well as the meal that reminds me most of home. Additionally, this is the recipe that my mom taught me to make and it includes my grandmother's spice blend, which means that there's three generations' worth of warmth and comfort to be found in this meal. I sincerely hope you love it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the beef:
- Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
- Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
- Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
- Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
- Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
- Serve equal portions of the beef, rice, beans and maduros on individual plates.
- Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.
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