Eva's Kitchen - Eva Longoria Parker [29]
2. Working in batches, transfer the tomato-chipotle mixture to a blender and puree until smooth. Add salt to taste and set aside.
3. In a large stew pot over medium heat, cook the chorizo and onion, stirring occasionally and breaking up the chorizo with a spoon, until the chorizo is lightly browned and the onions softened, 10 to 15 minutes. Add the ground beef or turkey and cook, stirring occasionally, until the meat is browned. Stir in the tomato-chipotle puree and the beans. Heat until hot and add salt to taste. Serve with corn bread and cheese.
beef bolognese
I ran track in high school, and one day my coach told me to eat more pasta to increase my energy. So I went straight home and told my mom that I needed her to pick up a bunch of spaghetti sauce at the store. My mother pointed out that the jars were too expensive—about $2 a jar back then, generally a lot more nowadays—for the amount I was likely to eat (I could eat pasta morning, noon, and night). She wisely suggested I pick up a case of tomato sauce (6 cans for $1!) and get to work. Believe me, a lot of trial and error happened between my first pot and the recipe you see here. It took years to get the right mix of spices. But to this day, I would always rather start a pot with a can of tomato sauce than open any jar of store-bought spaghetti sauce. This bolognese stores beautifully for several months in the freezer, so sometimes I just mix up a batch to store and pull out in a pinch!
MAKES ABOUT 10 CUPS; 8 TO 10 SERVINGS
1½ cups chopped yellow onions
8 cloves garlic, minced
½ cup chopped celery
½ cup chopped carrots
½ cup olive oil
Kosher salt and ground black pepper
2 pounds ground beef or turkey
1½ cups Beef Broth or store-bought low-sodium beef broth, plus more if needed
½ cup dry red wine
½ cup dry white wine
4 cups tomato sauce, plus more if needed
¼ cup ketchup
2 fresh or dried bay leaves
2 sprigs of fresh thyme
3 tablespoons dried oregano
1. In the work bowl of a food processor, pulse the onions, garlic, celery, and carrots until finely chopped.
2. In a Dutch oven or other large stockpot, heat the oil over medium heat. Add the onion mixture with a pinch each of salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the ground beef and cook, stirring occasionally, until cooked through, 8 to 10 minutes. Add the broth and the red and white wines and simmer for 10 minutes.
4. Add the tomato sauce, ketchup, bay leaves, thyme, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes. Check occasionally during cooking and add more broth or tomato sauce if a saucier consistency is desired.
5. Remove and discard the bay leaves and thyme sprigs. Serve the beef bolognese over any pasta.
crock-pot cuban ropa vieja
Ropa vieja translates literally to “old clothes,” which is what the shredded meat, visually, may bring to mind. The smell and taste of this dish, however, are nothing short of heavenly. Please don’t be intimidated by the long list of ingredients. There is only a little bit of chopping required; the whole point is to put a bunch of things together and forget about it for hours (although you’re welcome to taste along the way if you prefer—or can’t resist!). The shredded meat should stand for at least 15 minutes before serving, but if you have more time, let it stand longer, as it just gets better and better.
This dish’s origins are Caribbean, so serve it with other foods from the same region, especially white rice, black beans, and plantains.
MAKES 8 TO 10 SERVINGS
2½ pounds beef flank steak
6 tablespoons ground cumin
4 tablespoons olive