Lil Miss : Recommends

I’m always looking for new ways to use ground beef, so here’s a great recipe that I came across for delicious meatballs.

For The Meatballs You’ll Need:

1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, minced
1 small onion, finely chopped
1-2 sprigs fresh cilantro, finely chopped
1 egg, well beaten

For The Sauce You’ll Need:

3 ancho or 5 guajillo chiles
2 cups warm water
2 cloves garlic, minced
1 small onion, chopped
2 medium ripe tomatoes, coarsely chopped, or 1 can stewed tomatoes (14 ounces)
1/3 teaspoon salt
1-2 sprigs fresh cilantro

Meat preparation: In a large bowl, combine the beef, pork, salt, black pepper, garlic, onion, and cilantro. Mix well. Add the beaten egg and bread crumbs, and continue to mix until all ingredients are combined. Pinch off small portions and shape into quarter-size meatballs.

Heat the oil or lard in a large skillet over medium heat, then cook the meatballs in batches on all sides for several minutes, until browned. Drain onto paper towels. Also drain any remaining oil from the skillet and wipe clean. Return the meatballs to the skillet and add the sauce. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Serve with warm, fresh corn tortillas. Makes 25 to 28 meatballs.

Sauce preparation: Soak the chiles in 2 cups of warm water for 30 minutes, until they are soft and pliable. Reserve the chile water and set aside. Remove and discard the stems and seeds and coarsely chop the chiles. Place the chiles, garlic, onion, tomatoes, salt, and cilantro in a blender or food processor, along with 2 to 3 tablespoons of the chile water. Blend for several seconds to make a thick and smooth sauce.

Here’s a great recipe for a Spanish dish called Pastelón (or Plaintain-and-Meat Casserole)

You’ll Need:
3 tablespoons vegetable oil
1 finely chopped small onion
2 minced cloves of garlic
1/3 cup finely chopped green bell pepper
1 leaf of culantro or 2 sprigs cilantro, finely chopped
1/3 teaspoon annatto powder (achiote) or paste
1 1/2 pounds ground beef
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cumin
1 tablespoon capers
1/3 cup sliced green olives
2 tablespoons raisins
2 tablespoons chopped pimientos
1/2 cup tomato sauce
2 cups oil for frying
3 pounds ripe plantains, peeled and sliced into 1/8-inch-thin rounds
2 eggs, beaten
1 package frozen lengthwise-cut string beans (10 ounces), thawed and well drained

Preparation:
Heat the 3 tablespoons of oil in a large skillet over medium heat and sauté the onion, garlic, bell pepper, culantro (a wide-leaf variety of cilantro) or cilantro, and annatto for 1 minute while stirring. Add the beef and sauté for several minutes on all sides until well browned. Stir in the salt, black pepper, oregano, and cumin; cook for another minute. Stir in the capers, olives, raisins, pimientos, and tomato sauce; cook for another 2 minutes while stirring. Then remove from the heat and allow to cool. Heat the 2 cups of oil in a large skillet or fryer, and fry the plantain rounds in batches for approximately 1 minute on each side, until lightly browned. Drain each batch onto paper towels.

Layer the bottom and sides of a 9-inch loaf pan or square casserole dish with the plantain rounds, slightly overlapping the edges to cover as much surface as possible. Gently brush the plantain lining with the beaten eggs. Place half the seasoned meat on top of the plantains, spreading it evenly. Add an even layer of half the string beans, and then add another layer of plantain rounds. Brush with the beaten eggs. Repeat the layering process. Finish with a layer of plantain rounds, and then brush with the beaten eggs. Bake in a preheated oven at 350°F for 25 to 30 minutes, until the surface has browned. Allow to cool for 20 minutes, then run a knife blade along the inside edges of the casserole to loosen it. Place a large serving plate on top, then carefully invert onto the plate. Cut into squares, as with lasagna, and serve hot. Makes 4 to 5 servings.