Best Trujillo Taverns Recipes

TAVERNS

Steps:

• In a medium skillet, brown ground beef until no longer pink, drain fat.
• Over medium heat add additional ingredients to ground beef.
• Simmer a minimum of 30 minutes, stirring occasionally.
• Serve on buns.

HOMEMADE TAVERNS

Steps:

• In a frying pan or cast iron pan, fry up the ground beef along with the chopped onion until no pink remains.
• Add in the beef broth, some salt, and pepper, and simmer on low until the mixture is thick enough to scoop onto your bread.
• Serve the meat inside some homemade Burger Buns and enjoy. A great side with this recipe would be my Olive Oil Roasted Potatoes. Delicious and hearty!

TRUJILLO TAVERNS

Steps:

• 1. Brown one pound of hamburger with 1 medium chopped onion (and one rib of finely chopped celery if you have some on hand). Drain.
• 2. Add: vinegar, yellow mustard, sugar, pepper, salt, catsup and can of soup.
• 3. Simmer for at least one half hour adding a bit of water if it gets dry. Using about 1/3 cup of the mixture per hamburger bun, this recipe will fill about 8 to 10 small buns. For a large group, recipe may doubled, tripled, etc. If increasing the recipe, a can or two of chicken gumbo soup also adds more flavor. Leftovers freeze well

CUBAN TORREJAS WITH GUAVA-MAPLE SYRUP AND CREAM CHEESE WHIPPED CREAM

Steps:

• For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.
• For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.
• For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.
• To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig.

SPANISH GARLIC SHRIMP TAVERNA

Steps:

• In a saute pan over medium heat, warm the olive oil.
• Add the garlic and red pepper flakes and saute for 1 minute.
• Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
• Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.