This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Here is what you need for these:

2 beefy racks of ribs
2 pasilla chilies
2 California chilies
4 arbol chilies
3 TBS salt + 1 tsp. for the chilies
2 TBS cumin
1 TBS black pepper
4 garlic cloves
BBQ sauce of your choice

Place the dry chilies in a skillet and turn on the heat. Press the chilies on the hot skillet and allow them to char and blister a bit. Move them to a bowl and cover them with boiling water. Weigh them down with a small plate and allow the to re-hydrate for about 20 to 30 minutes. Once hydrated, stem and seed the chilies. Place them in a blender with 4 garlic cloves and 1 tsp. salt. Blend until you have a smooth paste, adding a little of the soaking water if necessary.

Remove the fascia from the back of your ribs by sliding a small knife under it to separate it from the bone and pulling on it to tear it away. Rinse the ribs and place them in a pan.

Mix together the remaining salt, pepper and cumin. Sprinkle the rub on both sides of the racks and rub it in with your fingers. Smear the ribs with your chili paste.

Heat your grill. If you have a gas grill, turn off half of the burners once it is hot. If you have a charcoal grill, pile the hot coals to one side – using a metal tool. Place the ribs, bone side down on the lit side and sear them. Once seared, move them to the unlit part of the grill. Cover the grill and cook the ribs in indirect heat for a good 2 hours.

Slather the ribs with BBQ sauce and allow them to cook for another 30 to 45 minutes. The longer they cook the more tender they will be. Remove the ribs from the grill and serve. Enjoy!

Print the Grill Beef Ribs Recipe Here

This Puerto Rican dish is sort of a noodle-less lasagna where the plantains are used in lieu of pasta. This takes some work but the final result is a delicious array flavors that go together perfectly. Here is what you are going to need for this:

Serves nine

2 TBS oil + ¼ cup for frying
1 pound ground beef
1 white onion – finely chopped
4 garlic cloves – minced
1 finely chopped chili pepper (seeded and membrane removed)
1 small green bell pepper – finely chopped
2 TBS chopped parsley
2 TBS chopped cilantro
3 tomatoes – peeled and finely chopped
1 envelope of Sazon Goya OR
1 TBS crushed oregano
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. ground cumin
1 tsp. paprika or achiote
2 tsp. salt
2 tsp. black pepper
2 TBS tomato paste
¼ cup water
2 bay leaves
8 green, pimento stuffed olives – sliced
¼ cup raisins
6 ripe plantains – peeled and sliced lengthwise
1 cup fresh white cheese (Farmer’s, Cotija, Panela)
3 eggs
1/8 cup milk

Heat a skillet with the oil. Brown the beef with the onion and garlic. Add the chili pepper, bell pepper, parsley, cilantro and tomatoes. Mix well. Add the salt, pepper, oregano, onion powder, garlic powder, cumin and paprika (or salt, pepper and 1 envelope of Sazon Goya). Mix well. Cook for about 4 minutes until tomatoes have rendered some juice.

Make a well in the middle and add 2 TBS tomato paste. Mix to dissolve well. Add the water and bay leaves. Mix well and cook for an extra 8 to 10 minutes. Add the olives and raisins. Mix well and turn off the heat.

While the meat is cooking, heat the remaining oil in a skillet. When it is hot, add the plantains. Once they are browned, flip them and brown the other side – about 4 minutes each side. Remove the fried plantains onto a paper towel lined plate.

Butter a square oven proof dish or a 9×13. Start layering 1/3 of the cooked plantains on the bottom. Remove the bay leaves and add ½ of the meat and spread out evenly. Add ½ of the cheese and spread on the meat. Place a second layer of plantains on the cheese. Add the remainder of the meat and spread evenly. Finish with the remaining plantains. Spread the rest of the cheese on the plantains.

Whisk together the eggs and milk. Pour the eggs on the plantains and allow the casserole to set for about 10 minutes. Heat the oven to 350 degrees.

Place the pastelon in the oven and bake for 35 minutes. Remove from oven and allow setting for an extra 10 minutes. Slice and serve. Enjoy!

CALORIES 517.53.; FAT 30.15 grs (sat 10.41; mono 13.12; poly 2.85); PROTEIN 17.44 grs ; FIBER 4.58 grs; CARBS 49.02 grs; CHOLESTEROL 119.22 mg; IRON 2.69 mg; SODIUM 842.05 mg; CALCIUM 238.77 mg

Print the Pastelon Recipe Here

Here is a delicious sandwich to make with corned beef. You will need sauerkraut for this. You can use store bought or make your own. Sauerkraut is quite simple to make and is always tastier when made at home! This sandwich is traditionally made with rye bread. I can not find rye bread in Bolivia so I am using a whole grain bread instead.

Here is what you are going to need for this:

Makes 1 sandwich
2 slices rye bread
1 TBS butter
2 tsp. Russian dressing
4 oz. corned beef
2 TBS sauerkraut
1 slice Swiss cheese

Butter one side of the bread and place it – butter side down – in a large skillet or griddle. Smear each piece of bread with about 1 tsp. of dressing.
Heat the corned beef and form it in the shape of the bread. Top with the sauerkraut and cheese. Use a bread loaf pan – or a grill dome – to cover the corned beef. Cook for about 4 to 5 minutes, until it is warm and the cheese melts.
Using a spatula, scoop the corned beef and place it on one of the pieces of bread. Cover it with the other piece – grilled side up.
Cut the sandwich in two with a sharp bread knife. Serve and enjoy!

CALORIES 695.96; FAT 45.55 grs (sat 20.10; mono 16.91; poly 3.45); PROTEIN 33.77 grs ; FIBER 4.28 grs; CARBS 36.65 grs; CHOLESTEROL 167.42 mg; IRON 4.04 mg; SODIUM 1986.96 mg; CALCIUM 281.98 mg

Print the Reuben Sandwich Recipe Here
Print the Sauerkraut Recipe Here
Print the Russian Dressing Recipe Here

Tamale pie is a delicious Tex-Mex casserole with beef and a beautiful masa harina crust. You can use fine cornmeal instead of the masa harina if you would prefer. Here is what you need to do for this:

Serves eight

1 pound ground beef
2 TBS olive oil
1 large white onion – finely chopped
4 garlic cloves – minced
2 chipotle peppers in adobo – finely chopped
1 small green bell pepper – finely chopped
3 tomatoes – peeled and chopped
1 cup yellow corn kernels
1 cup tomato sauce
½ cup water
1 TBS ground cumin
1 TBS oregano
1 tsp. salt
1 tsp. black pepper

Heat some oil in a skillet and brown the beef. Drain it in a metal colander inside a bowl.
Wipe down the skillet and add more oil. Add the onion and cook for about 8 minutes – until soft, translucent and starting to brown. Add the garlic and chipotle and cook for a couple of minutes until fragrant.
Add the bell pepper and tomatoes. Stew the tomatoes for about 5 minutes. Return the beef to the skillet and add the corn. Add the tomato paste and water. Mix. Add the cumin, oregano, salt and pepper. Mix well. Bring to a simmer and cook for about 15 to 20 minutes.
Remove cooked meat from skillet and place in a casserole dish.
Heat the oven to 350 degrees.

FOR THE TOPPING:
4 cups of water
1 tsp. salt
1 tsp. chili powder
1 ¼ cups masa harina or fine cornmeal
1 large egg
½ cup sour cream
½ cup shredded Cheddar cheese (optional)

Place the water in a pot – preferably a heavy one. Add the salt and chili powder. Mix. Slowly add the masa harina – whisking well every time. Cook for about 4 minutes until it resembles a thick batter.
Lightly beat the egg. Add the sour cream and whisk well. Slowly incorporate 1 cup of the hot masa harine in order to temper the egg. Mix well and pour into the pot with the remaining masa. Add cheese if using.
Pour the mixture on top of the meat. Place the casserole dish into the oven and bake for about 40 to 45 minutes – until meat is bubbly and masa is completely cooked through.
Remove from oven and allo sitting for about 10 minutes. Serve and enjoy!

Casserole no cheese – CALORIES 342.57; FAT 21.75 grs (sat 8.04; mono 8.56; poly 1.1); PROTEIN 13.06 grs ; FIBER 4.73 grs; CARBS 26.44 grs; CHOLESTEROL 73.71 mg; IRON 2.89 mg; SODIUM 863.67 mg; CALCIUM 105.72 mg

Print the Tamale Pie Recipe Here

Saint Patrick’s Day is coming up pretty soon here and I wanted to corn some beef at home. The video at the bottom is only Part One. I will include Part Two as soon as the beef has been completely cured. This is an easy process but it does take some time. Here is what you need to do for this:

1- 4 to 5 pound brisket
4 cups water
1 cup coarse salt
½ cup brown sugar
¼ cup pickling spice – mustard seeds, coriander seeds, juniper berries and bay leaves
3 tsp. curing powder *
1 TBS black peppercorns

Trim the brisket off any nerves. Leave some fat on it. Rinse it and place it in a covered container that is large enough to hold it and the brine.
Place the rest of the ingredients in a small pan. Bring water to a boil, stirring until salt and sugar dissolve. Remove from heat and cool down completely.
Pour brine over meat and refrigerate between 10 to 14 days. Turn meat around in container every day.

* Curing powder can be found online. It is not expensive and will last you a long time. It will prevent the meat from turning gray as it has nitrates. Go ahead and google it to see where you can find it. I got mine at www.sausagemaker.com.

After 10 to 14 days, remove the corned beef from the brine. Place it in a pot with water and add:

1 large onion – quartered
8 peeled and smashed garlic cloves
1 TBS black peppercorns
1 TBS pickling spices or 1/2 TBS mustard seeds, 1/2 TBS coriander seeds and 6 bay leaves
1/2 TBS dill seeds

Bring the pot to a simmer and cook the meat for about 4 hours. If you want to make a boiled dinner, go ahead and add cabbage, carrots and potatoes to the pot about 20 minutes before it is finished or add it to the broth after you have finished cooking the beef.

Remove the corned beef from the broth and allow it to cool completely. Wrap it in foil and refrigerate it for up to 2 weeks.

CALORIES 379.50; FAT 28.69 grs (sat 9.58; mono 13.94; poly 1.01); PROTEIN 27.47 grs ; FIBER 0.00 grs; CARBS 0.71 grs; CHOLESTEROL 148.17 mg; IRON 2.81 mg; SODIUM 1714.58 mg; CALCIUM 12.09 mg

Print the Corned Beef Recipe Here

Print the Boiled Corned Beef Recipe Here

Here’s a nice way to dress up a common burger! You can use beef, chicken or turkey to make these patties. You can also use my homemade blue cheese dressing or store bought. Whatever you decide it will be just fine! This is what you need to do for this:

1 pound ground beef, chicken or turkey
Salt & Pepper
4 to 6 slices bacon or Pancetta
4 tomato slices
4 red onion rings
4 lettuce leaves
8 avocado slices
Blue cheese dressing
4 hamburger buns

• Season ground beef with salt and pepper. Form 4 even patties without over handling the beef.
• Heat a large griddle or skillet and cook the bacon. Set crispy bacon aside.
• Lightly butter hamburger rolls and place on griddle. Grill for a few minutes until uniformly browned. Remove from griddle/skillet and set aside.
• Place patty on skillet and cook for about 4 minutes – until brown crust forms at bottom. Flip and cook for another 4 to 5 minutes until patty is cooked through.
• Smear blue cheese on both grilled buns. Place hamburger on bottom slice. Top with bacon, tomato, onion ring, avocado and lettuce. Cover with top grilled slice of bread and enjoy!

Print the Cobb Burger Recipe Here

Print the Blue Cheese Dressing Recipe Here

Tacos are a great, fun, easy and inexpensive meal. I like making them when I have lots of kids over. They LOVE them! This recipe feeds eight people but can be easily divided for a smaller crowd. Here is what you are going to need:

2 pounds ground beef
1 tsp. ground cumin
1 tsp. garlic powder
1 1/2 cups chopped onions
2 garlic cloves – minced
4 tomatoes – chopped
1/2 cup chopped cilantro
1 TBS taco seasoning
1/4 cup water
Salt & Pepper
16 crunchy taco shells
Chopped tomatoes
Sliced lettuce
Grated Cheese – preferable Mexican blend
2 mashed avocados with lime and salt
Sour cream

Heat a skillet with some oil. Add the beef. Season with salt, pepper, cumin and garlic powder. Mix well and brown. Drain.

Wipe skillet and add some more oil. Add the onions and cook for a few minutes until soft and translucent. Add the garlic. Cook for another couple of minutes. Return the meat to the skillet and mix well. Add the tomatoes and the cilantro. Mix well. Add the taco seasoning and the water. Mix again. Bring beef t a simmer and cook for 15 to 20 minutes.

Assemble your taco as you please. Enjoy!

Print the Ground Beef Tacos Recipe Here

Perhaps the thought of eating beef tongue just makes your head spin. However, when cooked properly, beef tongue is tender and very mild in flavor. This spicy stew is well worth the try! In case you are willing to give it a chance, here is what you are going to need for this:

Serves six

1 beef tongue – trimmed
1 celery stalk
1 small carrot – halved
2 garlic cloves – peeled and smashed + 1 for the chilies
4 fresh thyme sprigs
1 small white onion – peeled and halved + ½ for the chilies
1 chili pepper – halved
6 red chilies (aji Colorado or aji Panka) or 3 Guajillos, 3 Ancho and 3 chile Arbol
1 TBS cumin
1 tsp. salt
1/8 cup canola oil
¼ cup peas (can be thawed frozen ones or fresh)
1 large carrot – peeled and cut into sticks
Salt & Pepper

Rinse the trimmed beef tongue and place it in a pressure cooker. Add the celery, onion, carrot, garlic cloves, thyme and chili pepper. Cook for about 1 hour – after the pressure cooker starts making noise.
While the tongue is cooking – stem the dry chili pods. Cut them in the middle and seed them. Char them by placing them directly on an open flame. If you do not have a gas stove, go ahead and press them down on a dry, hot skillet until they blister.
Place the charred chilies in a bowl and cover with water. Soak for about 25 to 30 minutes. Once soaked, place them in a blender with the remaining onion, garlic and cumin. Add about 1 cup of the soaking liquid and blend until you have a smooth paste with no chili chunks.
Once the tongue is cooked – cool down the pressure cooker completely and remove them. Do not discard the cooking liquid. Cool them down and peel them by pulling on the skin and membrane on the meat. If the meat is not completely tender put them back in the pressure cooker and cook them a little longer. Once peeled, slice them thinly on the bias.
Add the canola oil into a large skillet or pan. Heat it well and add the blended chilies. Mix the oil and chilies until they are uniformly blended into each other. Wash out the remaining chilies in the blender with some water and add them to the pan. Cook the chilies for about 10 minutes.
Add the peas and carrots to the chilies and mix well. Cook for about 5 to 6 more minutes. Return the sliced tongue to the pan and mix to coat all the pieces.
Strain about 1 ½ cups of the tongue cooking liquid and add it to the pan. Mix well, season with salt and pepper, and cook for about 20 more minutes. Serve with rice, boiled potato and chuño * and enjoy!

* Chuño is a black, dehydrated potato from the Andes. It is re-hydrated and cooked with egg and cheese.

Tongue stew, no sides – CALORIES 438.32; FAT 30.43 grs (sat 11.06; mono 13.99; poly 2.79); PROTEIN 25.38 grs ; FIBER 2.39 grs; CARBS 15.08 grs; CHOLESTEROL 131.53 mg; IRON 5.73 mg; SODIUM 571.89 mg; CALCIUM 55.53 mg

Print the Spicy Beef Tongue Stew Recipe Here

This salad is full of bold and delicious flavors. Although, typically, the chips are added to the salad, I do not like that they get soggy. Therefore, I serve the chips on the sides so everyone can mix it as they please. Here is what you need for this:

Serves eight

FOR THE BEEF:
2 pounds ground beef
4 TBS olive oil
2 medium white onions – chopped
4 garlic cloves – minced
1 TBS ground cumin
1 TBS dry oregano
1 tsp. paprika
1 tsp. cayenne
3 large tomatoes – peeled and finely chopped
½ cup chopped cilantro
½ cup water
1 tsp. salt
1 tsp. black pepper

Heat a large skillet with 2 TBS olive oil. Add the beef and allow it to brown. Season it with salt and pepper. Once it is browned, drain the meat. Wipe down the skillet and add some more oil. Add the onions and cook for a few minutes, stirring occasionally. Add the garlic and cook for a couple of minutes until fragrant.
Return the meat to the pan and mix. Add the cumin, oregano, paprika and cayenne. Mix well. Add the tomatoes and cilantro. Add the water and mix well. Cook for 10 to 15 minutes and set aside.

FOR THE CORN SALSA:
1 medium white onion – finely chopped
1 – 15oz. can yellow corn kernels – drained
2 tomatoes – peeled and finely chopped
4 radishes – finely chopped
¼ cup chopped cilantro
1 small cucumber – seeded and chopped
1 small chili pepper – seeded, membrane removed and minced (opt)
½ lime – juiced
1 tsp. salt

Place all but the lime and salt in a bowl. Add the lime juice and season with salt. Mix well and set aside.

ASSEMBLING THE SALAD:
1 large iceberg lettuce – finely sliced
1 cup creamy cilantro dressing
½ cup grated cheddar cheese
½ cup sliced ripe olives
Tortilla Chips

Place some lettuce in a plate. Top with some of the beef. Top the beef with some corn salsa. Drizzle some creamy cilantro dressing on the corn. Top with some cheddar cheese and olives.
Arrange some tortilla chips on the sides of the salad. Garnish with chopped cilantro and serve. Enjoy!

Salad with 12 tortilla chips no dressing – CALORIES 651.33; FAT 37.78 grs (sat 11.57; mono 18.09; poly 4.82); PROTEIN 36.85 grs ; FIBER 5.82 grs; CARBS 43.31 grs; CHOLESTEROL 107.20 mg; IRON 5.3 mg; SODIUM 1330.21 mg; CALCIUM 225.97 mg

2 TBS dressing – CALORIES 53.88; FAT 4.98 grs (sat 1.06; mono 1.43; poly 1.92); PROTEIN 0.28 grs ; FIBER 0.10 grs; CARBS 1.52 grs; CHOLESTEROL 6.87 mg; IRON 0.14 mg; SODIUM 241.69 mg; CALCIUM 13.14 mg

Print the Creamy Cilantro Dressing Recipe Here

Print the Creamy Cilantro Dressing Recipe Here

The combination of sweet squash and corn with the spicy red curry paste makes this dish a winner. Add the freshness of cucumber and you are all set. This is easy to make but you will need red curry paste. You will find it in Asian grocery stores or in the Asian aisle of your grocery store. Here is what you are going to need for this:

Serves six

2 cups diced squash of your choice
2 TBS oil – canola, vegetable, peanut or coconut
2 scallions – chopped
4 garlic cloves
½ TBS grated fresh ginger
1 pound flank steak – finely sliced
1 red bell pepper – sliced
1 TBS red curry paste*
1 cup thawed corn kernels
½ cup thinly sliced seeded and peeled cucumber
14.5 oz. unsweetened coconut milk
1 ½ tsp. salt
1 tsp. black pepper
Asian basil or basil leaves – optional

Place the squash in a wok or large skillet with some water. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.

Heat the wok or skillet. Add oil. Add the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently. Add the beef. Cook for about 4 to 5 minutes, stirring often. Add the bell peppers and cook for 4 to 5 more minutes.

Move the meat to the sides and for a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.

Return the squash to the pan. Add the corn kernels and cucumber. Mix well. Add the coconut milk and mix. Add the salt and pepper and stir to mix. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using. Serve with white rice and enjoy!

Beef Curry no Rice – CALORIES 389.11; FAT 29.45 grs (sat 20.00; mono 3.9; poly 0.68); PROTEIN 19.87 grs ; FIBER 1.69 grs; CARBS 12.37 grs; CHOLESTEROL 35.25 mg; IRON 2.95 mg; SODIUM 811.29 mg; CALCIUM 38.02 mg

Print the Beef Curry Recipe Here