Lunch

Adobo Skirt Steak with Herbed Garlic Sauce

 

Adobo Skirt Steak with Herbed Garlic Sauce
Skirt steak is long and flat – prized for its flavor rather than its tenderness. This recipe includes a special marinade that has 10 ingredients – rich in flavor!

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Cuisine: More Favorite Recipes
Recipe type: Dinner, Lunch

Ingredients
  • brown sugar 2 tablespoon
  • ground coriander 1 teaspoon
  • lemon juice 1 tablespoon
  • red wine vinegar 1 tablespoon
  • chili powder 1 tablespoon
  • cumin 1 teaspoon
  • dried oregano 1 tablespoon
  • cinnamon ¼ teaspoon
  • garlic cloves 4
  • kosher salt 1 teaspoon
  • skirt steak (4 servings) 1 pound
  • garlic cloves 1
  • salt ½ teaspoon
  • ground black pepper ¼ teaspoon
  • cilantro 1 cup
  • fresh mint ½ cup
  • olive oil ¼ cup
  • lemon juice 2 tablespoons

Preparation
  1. Prepare steak marinade by combining first 10 ingredients in a bowl and whisking them together.
  2. Place steaks into a large resealable plastic bag and add marinade
  3. Shake well, making sure that steaks are evenly covered, and marinate in refrigerator for 1 hour or up to 24 hours.
  4. In the meantime make the herbed garlic sauce by combining all of the ingredients in a blender or small food processor. Blend until smooth.
  5. Plug in your IMUSA Panini maker and allow pre-heating for about 5 minutes.
  6. Remove each steak, and in two batches, cook steaks in the Panini maker for 2-3 minutes for thin steaks or longer for thicker pieces (medium-rare).
  7. Serve steak drizzled with sauce.

Tostones

Tostones
Tostones, a traditional side dish made of green plantain is also known as “Patacones”. There is great debate on the origin of the Tostone, however, you may find them in many Latin American and Caribbean countries. The process is simple and the flavor is delicious – a staple to serve with many of our main dish recipes. Tools needed include: Wood plantain press and a nonstick saute pan.

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack

Ingredients
  • Green Plantains
  • Olive oil
  • Salt

Preparation
  1. Bring a medium pot of water to a boil.
  2. To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces. One large plantain yields about 6 tostones.
  3. Cook the plantain in the boiling water 15-20 minutes, or until they are cooked through. You can check for doneness by carefully piercing a toothpick through to the center – if it slides in easily, the plantains are cooked. Transfer the plantains to a paper towel to dry.
  4. Heat 1 tablespoon of olive oil in a large IMUSA NON-STICK SAUTE PAN over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 3 minutes on each end, until golden brown. Remove the plantains from the pan, but do not remove the pan from the heat.
  5. Use your IMUSA WOOD PLANTAIN PRESS to carefully smash the plantains. Because you are using little oil, they may stick to the plantain press, so use a rubber spatula to help you remove the tostones.
  6. Add another tablespoon of olive oil to the pan. Then transfer the tostones back to the pan. Cook for 4-5 minutes on each side, or until golden and crispy. Transfer to a serving dish and season with salt.

 

Tostones Rellenos

Tostones Rellenos
Tostones, a traditional side dish made of green plantain, are also known as “Patacones”. There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries – we show you how with this recipe using shrimp!

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack

Ingredients
  • Small cooked shrimp
  • Large Diced Tomato 1
  • Paprika 1 tsp
  • Small onion
  • Chopped cilantro ½ Cup
  • Lemon juice 1 Tbsp
  • Green plantains 2
  • Vegetable oil
  • Optional hot sauce*

Preparation
  1. Combine the first six ingredients, mix well to coat and refrigerate the shrimp mixture for a couple before serving or overnight!
  2. Heat your IMUSA skillet and add about an inch of oil.
  3. Cut the plantains into ½ pieces and fry them in the hot oil until lightly browned. While removing each from the oil, press down on each with a wooden or non-stick spoon to hollow out the plantain so it looks like a small cup.
  4. Put each plantain cup back in the hot oil to let it crisp up some more. Another 5 minutes.
  5. Spoon in your cooled shrimp mixture into each cup and serve!

Skinny Sweet Plantains

Skinny Sweet Plantains
Fried Sweet Plantains (or Platanos Maduros) are a staple in Latin American cooking, in fact very few of these dishes are complete without them. The recipe involves using very ripe plantains which give a unique sweet flavor. This recipe shows you how to make a healthier version with less oil.

Author:
Cuisine: Caribbean
Recipe type: Snack, Side dish, Lunch, Dinner

Ingredients
  • Olive Juice 1 tbsp
  • Very ripe plantain 1
  • Water ¼ cup

Preparation
  1. Heat the olive oil in your IMUSA non-stick sauté pan over medium-high heat. Peel the plantain, then slice it on the diagonal into ½-inch slices, or tajadas.
  2. Place the plantains in the pan in an even layer and cook for 1-2 minutes on each side, or until the plantains are golden.
  3. Carefully add the water to the pan. Cook until the water evaporates, and the plantains are juicy and cooked through.

Shredded Beef “Ropa Vieja”

Shredded Beef “Ropa Vieja”
Ropa Vieja or “Old Clothes”, refers to a traditional recipe popular in the Canary Islands, Cuba, Puerto Rico, and the Caribbean. This delicious recipe is composed of tender shredded beef with a tomato based sauce full of spices and flavor.

Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner

Ingredients
  • Salt 2 tsp
  • Whole black peppercorn 1 Tbsp
  • Flank steak 2 Lbs.
  • Olive oil ½ Cup
  • Garlic cloves 3
  • Medium green bell pepper 1
  • Medium red bell pepper 1
  • Tomato sauce 2 Cups
  • Bay leaf 1
  • White pepper ½ tsp
  • Ground cumin ½ tsp
  • Ground oregano ½ tsp
  • Dry wine 1 Cup
  • Lime juice ½ a lime
  • Canned peas, for garnish ½ Cup
  • Chopped pimientos, for garnish ¼ Cup

Preparation
  1. Combine 11⁄2 quarts water, 1 teaspoon of the salt and the peppercorns in a large IMUSA SAUCE POT OR CALDERO and bring to a boil over high heat.
  2. Add flank steak and reduce the heat to low. Cover the IMUSA sauce pot or caldero and simmer over low heat for 11⁄2 to 2 hours, until the meat is nice and tender.
  3. Heat the olive oil in a large 12” IMUSA SAUTÉ PAN over medium heat. Add the garlic, onion, and bell peppers, and sauté for about 10 minutes, until the vegetables are soft.
  4. Add the tomato sauce, bay leaf, pepper, cumin, oregano, and remaining teaspoon of salt, and bring the mixture to a boil.
  5. Add the dry wine and continue boiling for 5 minutes. Reduce the heat to low and simmer for additional 20 minutes. Remove the pan from the heat and set aside. Drain the flank steak and let it cool to room temperature on a plate lined with paper towels.
  6. Use your hands to shred the beef into long strips; if you shred it along the grain it should come apart easily. Season the steak with salt and pepper and with the IMUSA LIME SQUEEZER, squeeze lime juice and add it to the tomato mixture. Stir to coat the meat with the sauce.
  7. Cook over medium low heat for at least 20-30 minutes to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos and serve with white rice.