Ropa Vieja Pot Pies With Pepper Jack Biscuits Recipes

Steps:

• ROPA VIEJA:.
• Line a baking sheet with foil.
• Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
• Transfer to a paper towel-lined plate and set aside.
• Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside.
• Cut flank steak into thirds and sear until browned, about 5 minutes per side.
• Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes.
• Remove steak from pan, shred with 2 forks, and set aside.
• Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes.
• Stir in reserved beef, vegetables, & bacon with remaining ingredients.
• Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping.
• PEPPER JACK BISCUITS:.
• Preheat oven to 400ºF.
• Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined.
• Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions.
• Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined.
• Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
• Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
• Let stand 10 minutes before serving to set up.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
• Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

Steps:

• To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
• In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
• While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
• While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
• Serve ropa vieja with yellow rice.
• To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
• Bake in the preheated oven until biscuits are browned, about 30 minutes.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.