Best El Nuevo Recipes

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DRY MEAT WITH EGGS



Dry meat with eggs image

This is a traditional dish of Machaca with eggs from the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat.

Provided by Mely Martínez

Categories     Beef     Main Course

Time 25m

Number Of Ingredients 7

2 Tablespoons vegetable oil
1/2 cup white onion (finely chopped)
1 cup dry beef meat-machaca (finely shredded (could be substituted with shredded cooked beef))
1 cup tomato (finely chopped)
2 Serrano peppers (chopped)
6 eggs (lightly beaten)
Salt to taste

Steps:

  • Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
  • Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
  • Now the tomatoes have released their juice.
  • Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
  • Well, some people like to eat this dish very saucy.
  • Serve with and A spicy sauce will be a good addition in case you didn't add the serrano peppers.

Nutrition Facts : ServingSize 1 Serving, Calories 305 kcal, Carbohydrate 7 g, Protein 20 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 293 mg, Sodium 783 mg, Fiber 1 g, Sugar 5 g

NEW STYLE REFRIED BEANS (FRIJOLES REFRITOS ESTILO NUEVO)



New Style Refried Beans (Frijoles Refritos Estilo Nuevo) image

Provided by Daisy Martinez

Categories     side-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 small Spanish onion, cut into medium dice
2 cloves garlic, whacked with the side of a knife and peeled
1 pound dried black beans
1 smoked ham hock or smoked turkey wing
1 bunch cilantro, washed
2 bay leaves
Salt and freshly ground black pepper
Good quality tortilla chips, for serving
Thinly sliced red radishes, for serving, optional

Steps:

  • Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes. Add the beans, ham hock, and cilantro. Pour in enough water to cover the ingredients by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water. Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender.
  • Drain the beans, reserving the liquid. Discard the turkey wing or ham hock and the bay leaves. (Leave the cilantro in with the beans.) Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes. Season, to taste, with salt and pepper. Mound the beans on a platter and garnish with tortilla chips and radish slices, if using. (The beans can be prepared up to 30 minutes in advance. Return the beans to the saucepan and keep warm over very low heat.)

NUEVO LATINO



Nuevo Latino image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 53

Canola oil (for browning chicken breast)
5 large boneless/skinless chicken breast (about 8 ounces each)
1 large yellow onion, roughly chopped
1 jalapeno, seeds removed and roughly chopped
1 poblano pepper, seeds removed and roughly chopped
1 beer, to deglaze (recommend: Bass)
1/4 cup ancho chili powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon sugar
1/4 cup semi-sweet chocolate chips
3 dried ancho chilies, seeds removed
1/4 cup sesame seeds
1/4 cup pumpkin seeds
Chicken broth, to cover
1 tablespoon salt
1/2 cup red bell pepper, roughly chopped
1/2 cup yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons canola oil
2 cups basmati rice
4 cups chicken broth
2 teaspoons cumin seeds
2 tablespoons finely chopped fresh cilantro leaves
1 bunch scallions, finely sliced (green part only)
4 eggs
1 1/2 cups shredded pepper jack cheese
1 teaspoon salt
1 teaspoon black pepper
Oil as needed, for frying cakes
3 red bell peppers, roughly chopped
1 medium yellow onion, roughly chopped
6 cloves garlic
2 tablespoons canola oil
2 teaspoons salt
2 teaspoons black pepper
Roasted Poblano Pesto:
3 poblano peppers
2 jalapenos
2 teaspoons adobo seasoning
2 limes, juiced
Canola oil (as needed)
2 tablespoons canola oil
1 poblano pepper, small dice
1 small yellow onion, small dice
3 (16-ounce) cans of black beans
2 teaspoons ground cumin
1 cup tomatoes, small dice
1 bay leaf
1 cup chicken broth
1 teaspoon salt
1 teaspoon black pepper
Plantain chips, for garnish

Steps:

  • In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides. The chicken may have to be browned off in smaller batches to brown evenly. Remove chicken from pot and set aside. Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes. Deglaze with beer and add all other ingredients. Return chicken to the pot and bring to a boil. Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart. Remove the chicken at this point and set aside to cool. Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick. Once chicken is cooled, shred chicken and toss with hot mole just before serving.
  • For the arroz con pollo rice cakes:
  • Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped. In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes. Next, add the basmati rice and continue to stir for about 3 more minutes. Add the chicken broth and the cumin seeds and bring to a boil. Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated. Spread the rice out onto a sheet try and let cool. Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients. Form 8 even sized rice cakes (or patties). In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside.
  • For the red pepper sofrito:
  • Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped. In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed. Season with salt and pepper and set mixture aside until ready to serve.
  • Preheat oven to 450 degrees F.
  • Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft. Set aside and allow to cool. Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos. Place into a food processor along with garlic and all other remaining ingredients, except oil. While machine is running, slowly add enough oil to emulsify mixture. The mixture should be nice and smooth. Set aside until ready to serve.
  • For the black bean ragu:
  • In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown. Next, add all other remaining ingredients and bring to a boil. Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili). Turn heat to low (as low as you can) and still frequently until ready to serve.
  • Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu. Put a spoonful of red pepper sofrito on top of each rice cake.
  • Next toss the shredded chicken with the mole and place chicken on top of rice cakes. Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips. Serve immediately.

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