Grandmas Mama Nina Mejia Mercado Flank Steak Picadillo Recipes

Steps:

• In a shallow non-reactive dish spread 2 garlic cloves and half the ginger slices so that all parts of the meat will come in contact with them. Rub the meat with the sesame oil and red pepper flakes and place the steak onto the garlic and ginger. Spread the remaining garlic and ginger over the meat and pour the red wine, soy sauce, and 2 tablespoons of honey into the dish. Cover with plastic warp and marinate for 2 hours or overnight. Turn the meat once during marinating.
• Heat a barbecue or grill. Cook the meat for 5 to 7 minutes on each side depending on the thickness of the meat. This may also be cooked under the broiler or, on the stove if you have a large enough skillet. The marinade can be used by bringing it to a boil in a saucepan and then straining.
• After removing it from the heat, let the flank steak sit for a few minutes, then slice thinly against the grain and serve in its own juices with cooked marinade sauce drizzled on top.

Steps:

• Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
• Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
• Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
• Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Steps:

• * In a large enough pot, cook flank steak in 4 quarts of water. Ad salt to taste. * While meat is cooking, slice onion and tomatillos into thing wedges. * Peal garlic * Clean chile pods (deveined-remove seeds) and soak in one cup of hot water for about ten minutes. * Blend garlic, chile, and 1 cup of tomatillos using the same water from the chile. SET ASIDE * Once meat is cooked, shread it and SET ASIDE. SAVE the beef broth. * In a large saucepan, heat olive oil and saute sliced onion and tomatillos for about 7 minutes. * Add the mixture of garlic, tomatillos, and chile pods and saute for about 7 more minutes. * Add shreaded flank steak making sure to fold the meat so it gets coated with the mixture. * Add enough beef stew to cover the meat one inch above. * Bring it to a boil. Cover and reduce heat. Let it simer for 20-25 minutes. * Let it rest 10 minutes before serving with warm corn tortillas. (You can add cubed red potatoes) It is simple, but delicious!