CRIOLLO AVOCADO RECIPES

Steps:

• In a bowl, whisk paprika, cumin, turmeric, black pepper and sea salt with a drizzle of olive oil. Place beef in bowl and marinade, spreading all over with your hands. Beef may marinade overnight in the refrigerator.
• Preheat oven at 375° F.
• Heat 2 tbsp. of olive oil in a Dutch oven over medium-high heat. Sear beef until golden brown on both sides. Remove from pot and place on platter.
• Add sliced onions to Dutch oven and cook for about 6 minutes, until onions are translucent. Add garlic and peppers; stir and cook for a couple of minutes. Return beef to pot, placing on top of vegetables; add tomatoes and tomato sauce.
• Cover Dutch oven with lid and place in the oven. Cook for 2 hours. Remove from oven and let it cool down. Using a fork or two, break beef apart completely until thin strands incorporate with sauce.
• You may return pot to the stovetop and cook on low heat, uncovered, for about 10-15 minutes to reduce sauce to desired consistency.
• Rinse rice thoroughly with water until liquid runs clear. Strain as much as possible and set aside.
• Heat olive oil in a medium-sized pot over medium heat, add garlic and saute garlic for a couple of minutes. Pour rice in the pot and stir with wooden spoon until rice has been coated with oil. Add salt and water; stir gently and increase heat to medium-high-high to bring water to a boil.
• When water boils, reduce heat to low, stir gently, and cover with lid. Cook for 20 minutes or until rice has absorbed all water and is cooked through. Depending on the rice, you may need to cook for a few more minutes. Turn heat off and keep pot on stove, allowing rice to rest for 5 minutes.
• Fluff rice with a fork and serve.
• Heat oil over medium-high heat. Add scallions and bell peppers and saute for 2-3 minutes. Add black beans, stock, cumin, annatto, garlic powder, salt, and lemon juice.
• Stir until all ingredients have incorporated and simmer, uncovered, on low heat for about 15 minutes or until liquid has reduced.
• Peel plantains and cut in half, then into slices about ¼” thick.
• Heat oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Remove from oil and place on a plate lined with paper town to drain extra oil. This may be done in batches to avoid over-crowding pan.

Steps:

• Set the intestines under the faucet and wash them with cool water to remove salt from the insides and to hydrate. Let intestines soak in some water with 3 tablespoons of lemon juice for about 15 minutes while preparing the other ingredients.
• In a small pot, cook the chopped onion, garlic, bay leaf and wine together for 5 minutes until the onion is transparent. Remove the bay leaf and let the mix cool.
• In a medium-sized, deep container, mix the pork, beef and bacon. If possible, wear gloves and use your hands to combine the meats. Add the seasoning and salt and pepper to taste, along with the onion mix, and combine all ingredients.
• Drain the intestine and dry with a paper towel or paper napkin. Cut the intestines in two.
• Put the chorizo (sausage meat) mix in a churro maker or pastry sleeve. At one end of the intestine use cooking twine to make a knot and synch the end closed. At the opposite end of the intestine, insert the churro maker or pastry sleeve and fill the intestine, using your hands to push the meat from one end of the intestine to the other, eliminating any air bubbles or pockets.
• Once the intestine is filled, tie off the other end with the cooking twine, making sure the chorizo mix doesn’t spill out.
• Run the stuffed intestine under the faucet to eliminate any meat residue.
• Measure out 4-5 inches along the length of the intestine and twist the intestine with your hands to form 1 chorizo. Repeat for the entire length of the intestine to make the individual chorizos.
• If you prefer to tie-off the chorizos using cooking twine, tie-off one end using the twine, measure out 4-5 inches and tie a knot using more cooking twine to close-off, or form, one chorizo. Repeat to tie-off the second, third and all other remaining chorizos until you reach the other end of the intestine.
• Pinch each chorizo with a needle to remove any air. Store the chorizos in the refrigerator if you plan on using them within the next 24 hours, or package and freeze them to cook up later.