Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)

Happy New Year! We made it into 2018! I wish you all the very best for this New Year! Thank you for all the support during the last year, without you, my blog would not even exists.

I know I have been away from posting recipes for quite a while, 2017 was a very busy year for me, especially at the end of the year, I had lots of bookings for my Mexican cooking classes, but this year I am planning to post recipes more often, I promise!

The first recipe of 2018 is this delicious “cocido” (stew) that I made this afternoon for lunch, perfect for a January cold day. We went to Valencia last week to welcome the New Year and we arrived yesterday to an almost empty fridge, but I couldn’t bear the thought of going to the supermarket, I feel very cold, so I decided to make use of all the little bits that I still had in my fridge, it is amazing what you can come out when you are hungry!

This recipe is very delicious and so easy to make, I love the fact that I just threw everything in my casserole dish (dutch oven) and listo!

The stew doesn’t really have a proper name as I just basically used what I had, so I just called it “Sausage, beans & paprika stew”, let me know what you think if you make it, I would love to hear your thoughts!

Serves 4

Ingredients

  • 6 sausages of your choice cut in chunks (beef, pork, chicken or vegetarian)
  • 1 tin of organic white beans
  • 1 medium onion finely chopped
  • 2 carrots, peeled, cut in small cubes
  • 3 medium tomatoes chopped
  • 10 baby potatoes, peeled & cut in chunks
  • 2 stalks of rosemary finely chopped
  • Pinch of dried oregano
  • 2 cloves of garlic, crushed
  • 2 tbsp of paprika
  • 700 ml water
  • Salt to taste
  • Pinch of ground black pepper
  • 2 tbsp vegetable oil

To garnish

  • 1 cup fresh chopped coriander (cilantro)
  • 1/2 cup crumbled feta
  • 1 lime cut in wedges

Method

  1. Heat the oil in a casserole dish (dutch oven) at medium heat, fry the onions and garlic for 4 min mixing to avoid burning.
  2. Add the sausages cut in chunks and fry for 2 min.
  3. Then add the rest of the vegetables and the paprika, mixing everything very well. Fry for 2 min.
  4. Add the water, salt, ground black pepper, rosemary & oregano.
  5. Put the lid on and turn the heat to low. Let it cook for 15 min and then add the tin of white beans.
  6. Cook for 5 min and make sure the pieces of sausages are properly cooked.
  7. Serve in a bowl and garnish with fresh coriander, feta cheese and a squeeze of lime. Enjoy!

Listo!

Provecho!

Birria de Res (Beef Birria)

Today’s recipe is one of my old time yummy super mega favourite, birria! Yum! Birria is a stew originally from the state of Jalisco, specifically from the city of Guadalajara, but as any Mexican recipe, everybody seems to have their own version, so this is my version, I tried to make it as similar as the one they do in Guadalajara, but this is just the way I do it. I hope you like it. Continue reading “Birria de Res (Beef Birria)”

Carne en su Jugo (Beef in its own Juices)

Good morning lovely people! Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices, but here is the thing, the meat is not really cook in its own juices, this lovely and delicious dish goes with a yummy salsa that is prepared with tomatillos, then when you serve it, you need to serve it with fresh frijoles de la olla (beans from the pot), so if you plan to cook this dish, put your pinto beans to soak early in the morning and then cook them, so they’re ready to have them with the beef. Continue reading “Carne en su Jugo (Beef in its own Juices)”

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”

Picadillo de Res (Beef Picadillo)

Picadillo is a dish where all the ingredients are very finely chopped. This type of recipe is very popular not only in Mexico but all around Latin america and Spain. It can be made with mince beef, pork, chicken or sometimes seafood, but the meat always has to be minced. In my family my mum’s picadillo is the best, she uses some of the traditional ingredients for a picadillo, like carrots, potatoes and olives, but she adds some celery and tomato purée to hers.

It is a very versatile recipe as it can be eaten with some refried beans (like in the picture) or as a filling for empanadas, chiles rellenos, chiles en nogada, tacos or burritos. When my mum cooks her picadillo, we always eat it accompany by refried beans and sopa de fideos (vermicelli pasta soup) with warm corn tortillas and nice ripe avocado slices.

Try this recipe over the weekend and believe me, you will soon see yourself wanting some more!

Serves 4

Prep 15 min

Cook 45 min

Ingredients

  • 500 gr mince beef
  • 2 fresh chopped tomatoes
  • 1 chopped onion
  • 1 clove garlic minced
  • 1/2 chopped green pepper
  • 1/2 cup herb passata
  • 1 large carrot cut in cubes
  • 2 medium potatoes cut in cubes
  • 1 stalk celery cut in cubes
  • 340 gr jar pitted olives cut in halves
  • salt to taste
  • pinch of pepper
  • 2 tbsp rapeseed oil

 

Method

  1. Heat the oil in a large casserole dish on medium heat and add the mince beef and stir continuously to avoid the meat sticks together into lumps, add salt and pepper.
  2. Once the meat is almost cooked, add the garlic, onion, tomato and green pepper and cook for around 15 min, stirring continuously.
  3. Then add the passata and cook for 10 min more.
  4. Next add the carrots,  potatoes, celery and olives and simmer for 15 min. Check if it needs more salt.
  5. The picadillo will be ready when the potatoes and carrots are cooked.
  6. Serve it with refried beans, warm corn tortillas and avocado slices

Listo!

Provecho!

Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)

 I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.

Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make!  Continue reading “Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)”