Carbonada Criolla Mini Empanadas Food

CARBONADA CRIOLLA - ARGENTINA MEAT, VEG, FRUIT STEW

Steps:

• Heat oil in heavy pot.
• Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.
• In that same pot, cook tomatoes, pepper, onion, and garlic until soft.
• Add bay leaves, oregano, and chicken stock, and bring to a boil.
• Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes, or until potatoes are almost soft.
• Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.
• Cook 5 more minutes.
• Serve hot.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

CARBONADA CRIOLLA

Steps:

• Heat butter and oil in heavy casserole or Dutch oven.
• Lightly roll meat cubes in flour; place in casserole and brown on all sides.
• Remove meat; add onions to casserole and sauté until golden.
• Return meat to casserole; add wine, beef broth, tomato paste, bay leaf, thyme, salt, and pepper.
• Cover and simmer gently until meat is quite tender, roughly 45 minutes.
• Add corn, potatoes, and dried fruit, and cook for another 20-30 minutes.
• Add frozen squash, apple, and raisins, and cook for another 10 minutes.
• Serve and garnish with parsley.