Category Archives: Meat

Meat recipes

Chili con Carne

Chili con carne with garnish
This dish combines coffee flavor and hot chili nicely!

In order to celebrate Cinco de Mayo properly you would need a good portion of chili con carne, of course! This recipe combines Mexican flavors with a Spanish twist. One of the weird ingredients is coffee! But trust us, it works!

Ingredients for Chili con Carne for 8-10 Servings

  •  A splash of olive oil – aceite de oliva
  • 1 kg (2 lbs.) of ground beef – carne de vacuno, picado
  • 3 raw chorizo sausages – chorizos
  • 2 onions – cebollas
  • 5 cloves of garlic- dientes de ajo
  • 2 cinnamon stick – camitas de canela
  • 1/2 l (2 1/2 cups) of freshly brewed coffee – café
  • 400 g (1 lbs) of tomato paste – tomate doble concentrado
  • 1 tablespoon of coriander seeds – semillas de cilantro
  • 1 tablespoon of oregano – orégano
  • 3 table spoons of brown sugar – azúcar moreno
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 10 fresh green chillies – pimientos picante verde
  • 400 g (1 lbs.) of chickpeas or kidney beans – garbanzos

Preheat the oven to 150 ºC.

Finely chop the onion and garlic and soften in olive oil. Fry the ground beef and chorizo in batches. When all is browned, onions and ground beef into Dutch oven. Add coffee, tomato paste and cinnamon sticks and put into oven for 2 hours. If you have some leftover tomatoes you can throw them in as well. We did.

While the stew is cooking in the oven, make to chili paste by combining toasted coriander seeds, 1 or 2 chilies (depending how spicy you want the chili stew to be), oregano and brown sugar in a mortar. When the structure seems paste-like, set it aside to wait for the stew.

After 2 hours of cooking add the chili paste, chickpeas, a pinch of salt and black pepper and stir carefully. Check the taste and season with brown sugar, chili, salt and pepper, if needed. When the taste is right, garnish the dish with rest of the chilies (see the picture below) and put the pot back into oven for 20 minutes without lid.

Serve with nacho chips, salsa and grated mozzarella.

¡Buen provecho!

Greek Moussaka

Greek moussaka ready to be served
Greek moussaka is the perfect dish if you have leftover lamb meat.

This Easter we had some nice slow roasted lamb legs, but as usual, there was too much meat for us to eat all at once. The next day we had a whole roasted front leg in the fridge. We decided to try this wonderful Greek recipe which is usually done from minced lamb meat, but with little time browsing some recipes we found out that moussaka actually is quite common food when there’s leftover lamb. Perfect!

This recipe combines Mediterranean spices such as cinnamon, oregano and mint. The sauce is made of reduced red wine. You cannot go wrong with this combination.

Ingredients for Moussaka for 4 Servings

  • 3-4 medium size aubergines – berejenas
  • potatoes or sweet potatoes (optional) – patatas o batatas
  • olive oil – aceite de olive
  • a pinch of sea salt – sal marina

Cut aubergines into 1 cm (0.4″) slices lengthwise. Brush lightly with olive oil and season with salt. Place on a baking tray and cook in 175 ºC (350 ºF) oven for 25 minutes. If you are using potatoes or sweet potatoes, too, cut them into 0,5 cm (0.2″) slices.

Ingredients for Lamb Sauce for the Moussaka

  • A splash of olive oil – aceite oliva
  • 1 large onion – cebolla grande
  • 4 cloves of garlic – dientes de ajo
  • 3 dl (1.5 cups) of red wine – vino tinto
  • 1 dl (0.5 cups) of tomato purée – tomate doble concentrado
  • 0,5 kg (1 lbs.) of chopped lamb meat (or minced) – carne de cordero picado
  • 2 teaspoons of dried oregano – orégano
  • 2 teaspoons of cinnamon powder – canela
  • sea salt to taste – sal marina
  • ground black pepper – pimienta negra
  • a small punch of fresh parsley – perjil
  • a small punch of fresh mint – menta o hierbuena

Chop onion and garlic cloves finely. Soften in a large pan in olive oil. Add tomato purée and red wine and bring to boil. Add chopped lamb meat and bring to boil again. Lower the heat and let the mixture simmer slowly. Season with oregano, cinnamon, salt and pepper. Let the sauce simmer for half an hour until most of the liquid has evaporated. Add chopped parsley and mint just before the sauce is ready to be added to the moussaka.

Ingredients for Bechamel Sauce for the Moussaka

  • 0,5 l (2.5 cups) of milk – leche
  • 60 g of butter – mantequilla
  • 60 g of all purpose flour – harina de trigo
  • 50 g grated parmesan cheese – queso parmesano
  • a pinch of sea salt – sal marina

While the lamb sauce is reducing prepare the first layer of aubergines and potatoes in the base of an oven dish.

Melt the butter in a small sauce pan and add flour. Stir until it’s even. First add 1/2 of the milk and bring to boil while whisking continuously. When the sauce begins to boil again add the other half of the milk while whisking. When the sauce begins to thicken add parmesan cheese and season with salt. The sauce becomes lumpy very easily so whisk constantly.

Construct the moussaka by adding meat sauce on top of the aubergines. Add bechamel sauce on top of that and add a new layer. Depending on the size of the oven dish you can make 2-4 layers. Leave some bechamel sauce to make nice surface.

Bake in 175 ºC (350 ºF) oven for 1 hour. Let moussaka rest for 15 minutes before serving.

¡Buen provecho!

Flank Steak Salad

Skirt steak salad
Flank steak salad with chili lime cilantro dressing.

After Christmas dishes people enjoy having something lighter for dinner. Salad is an obvious choice, but can you make a salad taste good and still be nutritious without being too heavy?

One of our favorite salad is a flank (or skirt) steak salad. Flank steak is a wonderful cut for grilling, because the meat is marbled with little bit of fat making it juicy and moist, yet it’s a lean cut. And that marbling brings all the aromas from grilling into the meat making it very tasty. Therefore it doesn’t need much seasoning except salt and pepper. No marinating, no fancy sauces. And it’s a cheap cut, too!

Ingredients for Chili Cilantro Lime Dressing

  • 1 dl (1/2 cup) of extra virgin olive oil – aceite de oliva virgen extra
  • juice of 1 lime – zumo de lima
  • 1 chili – pimiento picante
  • 1 red bell paprika – pimiento rojo
  • a punch of cilantro – cilantro
  • 1 clove of garlic – diente de ajo
  • a pinch of sea salt – sal marina

Chop cilantro leaves, garlic, chili and bell paprika fine. Combine with rest of the ingredients and season with salt to taste. Let the dressing rest in the fridge while making the salad and steak.

Ingredients for Flank Steak Salad for 4 Servings

  • 1 whole flank steak – entraña
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • salad leaves of your choice – hojas de ensalada
  • 1 sweet onion – cebolla dulce

First prepare the flank steak. Remove the membranes from the steak. You can use a paper towel to get a good grip of the membrane. Season with salt and pepper. Grill 3 minutes per side on high heat and let it rest on a cutting board while preparing the salad.

Wash and dry the salad. Cut the onion into half-rings. Mix with the salad and toss on the plates. Scoop a few tablespoons of dressing on top.

Slice the steak into 1 cm (1/2″) cuts and place on top of the salads.

¡Buen provecho!