INSTANT POT CHILI CON CARNE
Although multicookers can't replace every tool in the kitchen, they sure are coming close. Chili con carne is one of our favorite dishes to re-create in them. This cooks up fast but tastes like it simmered all day! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 cups
Number Of Ingredients 12
Steps:
- Combine the first 10 ingredients in a 6-qt. electric pressure cooker. Crumble beef over top; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 687mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
CARNE CON PAPAS
An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.
Provided by HEATHERMUNOZ
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
- Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
- Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 20.4 g, Cholesterol 131.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 44.5 g, SaturatedFat 12.1 g, Sodium 1463.5 mg, Sugar 5 g
INSTANT POT CARNE CON PAPAS
Meat & potatoes. An adaptation of Nitza Villapol's recipe in Cocina Criolla
Provided by Brit
Categories Dinner
Number Of Ingredients 13
Steps:
- Clean and cut beef into 1 inch cubes. Mix salt, paprika, and black pepper and sprinkle over meat. Massage the spices into the meat with your hands.
- Add everything to the Instant Pot except the potatoes. Cook on high pressure for 30 minutes. Release the pressure naturally.
- Once cooked, strain out the meat with a spider ladle or slotted spoon and set aside. Boil potatoes in the liquid until soft. Add meat back in.
- Serve over white rice.
CARNE CON PAPAS
Ingrid's Carne Con Papas. Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinamon on top!
Provided by Ingrid Nicolich-Obr
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a dutch oven, heat oil over medium heat.
- Add meat and saute until cooked through and brown, turning frequently.
- Add the paprika and cumin and stir to coat meat.
- Add the onions, garlic, green pepper, pepperoncini and bay leaves.
- Season with salt, pepper and seasoning (Mrs. Dash).
- Cook until onions are translucent.
- Add tomato sauce.
- Add white wine and water using empty tomato sauce can.
- Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
- Add potatoes, carrots and olives.
- Cook for about another 30-45 minutes, until potatoes and carrots are soft.
- (Add water or wine if soup thickens too much).
- Add peas about 15 minutes afterwards.
Nutrition Facts : Calories 4625.4, Fat 291.7, SaturatedFat 86.2, Cholesterol 607.8, Sodium 6570.6, Carbohydrate 249, Fiber 40.6, Sugar 47.3, Protein 199.8
CARNE GUISADA CON PAPAS
Adapted from Adán Medrano, a Houston-based chef and writer, this steak-and-potato guisada, or stew, uses technique and time to draw out flavor from just a handful of ingredients. Beef and potatoes are centuries-old pantry essentials in South Texas, and this dish is served in homes and family-run restaurants all over the region. While many restaurants tend to cook the steak in large pieces, cutting the meat into small cubes allows the beef to soak up more flavor. The key is the Texas Mexican spice blend - black peppercorns, cumin and garlic - plus a little fresh Serrano. Serve with tortillas and an optional garnish of cilantro and chile.
Provided by Rachel Wharton
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
- Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
- Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
- Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.
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