Recipes

Cooking

1. Melt lard in large braising pan over medium heat. Brown beef ribs in lard in batches. Remove beef; set aside. Add onions, peppers, jalapeño peppers and garlic to same pan; sauté 10 to 12 minutes or until tender. Do not brown. Add remaining ingredients. Return beef to pan; bring to a boil. Reduce heat to simmer; braise, covered, on stovetop 2 to 2-3/4 hours or until beef is fork-tender.
   
   Remove beef from pan. Keep warm and set aside. Increase heat to medium-high. Cook liquid and potatoes, uncovered, 45 minutes until reduced and liquid is thickened, breaking up potatoes with back of spoon. Remove and discard bay leaf. Pull beef into bite-size pieces. Reserve 3 quarts potato mixture. Cool beef and potato mixture; cover and refrigerate until ready to use. 
   
   Yield: 6 pounds
2. Melt lard in large skillet; add beans. Bring to simmer and cook until beans are heated through. Mash beans, leaving about one-quarter whole. Season with salt, as desired. Cover and refrigerate until ready to use.
   
   Yield: About 6 cups
3. Combine cabbage, carrots and jalapeño peppers in medium bowl; sprinkle evenly with salt. Squeeze the mixture to soften; let stand 30 minutes. Squeeze liquid from cabbage mixture.
   
   Combine cabbage mixture with remaining ingredients; refrigerate at least 1 hour. 
   
   Yield: 6 cups

4. Toast chiles in dry pan. Place toasted chiles in small bowl, cover with boiling water and soak until soft, about 1 hour.
   

   Place chiles and 2/3 cup soaking liquid in food processor or blender. Cover and process until puréed, adding additional soaking liquid to desired consistency. Add remaining ingredients except salt and blend until smooth. Do not over blend. Season with salt, as desired. Cover and refrigerate until ready to use.

   Yield: About 3 cups

5. Combine cornmeal, water and salt in medium bowl to form a dough. Knead dough 3 minutes. Cover and let rest 5 minutes. Divide dough into 24 even pieces. Shape each piece into 4 x 1/2-inch diameter disc.
   
   Heat 1 to 2 tablespoons oil, as needed, in large skillet until hot. Place several arepas in pan and cook 6 to 8 minutes or until lightly browned, turning once. Remove from pan and place on sheet pan. Repeat with remaining arepas and oil. Bake arepas in 400°F oven 20 to 25 minutes or until hollow sounding when tapped.
   
   Yield: 24 arepas
6. Heat 4 ounces Country Rib Verde and 1/2 cup potato mixture. Meanwhile, horizontally cut a pocket into 1 arepa and warm it briefly in oven or dry skillet; spread 1/4 cup warmed Refried Black Beans on inside bottom of arepa. Top with beef mixture, 3 avocado slices, generous 1 tablespoon Roasted Chile Salsa and 1 tablespoon sour cream. Serve with 1/4 cup Curtido Slaw.