mexicanlatin

A fresh&#160; marinade gives Flank Steak flavorful tenderness before it&#39;s sliced to serve atop papusas with a crunchy slaw with tropical fruit.

Beef Pupusas &amp; Curtido Slaw

beef Flank Steak

fresh cilantro, chopped (optional)

fresh cilantro, chopped

mango

pineapple

lime juice

olive oil

achiote paste

garlic, chopped

pepper

(16 ounces) coleslaw mix (about 7-1/2 cups)

red onion, thinly sliced

mangoes

instant corn masa

water

salt

Monterey Jack cheese

Place Marinade ingredients in food processor or blender container. Cover; process until almost smooth. Cover and refrigerate 3/4 cup for dressing; cover and refrigerate. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Combine Slaw ingredients and reserved 3/4 cup marinade in large bowl; toss to coat. Season with salt, as desired. Cover and refrigerate until ready to serve. 

Prepare Pupusas. Combine corn masa, 1-1/2 cups water, salt and pepper in  large bowl until soft dough forms. Gradually add more water, if necessary. Divide dough into 6 equal balls. Make indentation in center of each ball; fill with about 2-1/2 tablespoons cheese. Push dough up and around cheese to completely enclose. Flatten balls with hands or rolling pin into&#160; 6-inch discs, making sure dough stays sealed. Cover with damp paper towels until ready to cook. Spray large skillet or griddle with nonstick cooking spray; heat over medium-high heat until hot. Place pupusas in skillet in batches; cook 2 to 4 minutes or until lightly browned, turning once. Keep warm.

Meanwhile, remove steak from marinade; discard marinade. Place steak on rack of broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145&#176;F) to medium (160&#176;F) doneness, turning once. Remove; let stand 5 to 10 minutes. Carve steak across the grain into thin slices. Season with salt, as desired.

Place 1 pupusa on each serving plate. Top with slaw and beef. Garnish with cilantro, if desired.

Try this classic beef Flank Steak Fajita recipe with colorful peppers and onions cooked to perfection. 

Sous Vide Flank Steak Fajitas

red bell peppers, trimmed, seeded, thinly sliced

green bell pepper, trimmed, seeded, thinly sliced

Vidalia onion,

minced garlic

black pepper

corn tortillas

guacamole (optional)

fajita seasoning

garlic powder

Attach sous vide wand to stock pot. Fill pot with water according to manufacturer&#39;s instructions.

&lt;p&gt;Combine marinade ingredients in small bowl. Place steak&#160;and marinade in food-safe plastic bag; turn to coat.&#160;Seal bag, removing as much air as possible, and&#160;marinate in refrigerator&#160;for 1&#160;hour. &lt;/p&gt;

Meanwhile, add peppers, onions, garlic,&#160;olive oil, salt and pepper to a food-safe&#160;plastic bag; toss to coat. Seal bag, removing as much air as possible.

Remove steak from refrigerator and submerge&#160;both bags&#160;in water. Set timer for&#160;90 minutes. 

At end of cooking time, carefully remove bags from pot.&#160;

Preheat grill pan or grill, and cook&#160;steak 2 to 3 minutes on each side or until internal temperature reaches 145&#176;F. Carve&#160;steak diagonally across the grain into thin slices. Place&#160;steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.

Caldo = soup. This recipe = delicious! Chockfull of tender beef, vegetables and a rich broth, this will warm up any cold day.

Rustic Beef Caldo

beef

vegetable oil

(14 beef broth

cilantro

garlic,

cumin

cabbage

medium ears corn, husked,

onion,

carrots,

zucchini

tomatoes,

lime,

Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings. 

Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4  to 2 hours or until beef is fork-tender. 

Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender. 

If you are looking for tasty new ways to serve Sloppy Joes, we have the answers.

Sloppy Joes Five Ways

Ground Beef (93% lean or leaner)

onion

green, red or yellow bell pepper

tomato sauce

brown sugar

Worcestershire sauce

hamburger buns, split, warmed

Dill pickle slices, coleslaw, American or Cheddar cheese slices

Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and bell pepper; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings, as necessary.

Stir in&#160;tomato sauce, brown sugar and Worcestershire sauce. Bring to a boil and cook 5 to&#160;7 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired. 

Divide&#160;beef mixture evenly onto rolls.&#160;Garnish with toppings,&#160;if desired.&lt;br/&gt;&lt;br/&gt;&lt;p&gt;&lt;strong&gt;Southwest Variation:&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;Prepare recipe as directed above, substituting 2 cups salsa for tomato sauce and omitting Worcestershire sauce and brown sugar. Add 1/2 cup drained canned black beans and 1/2 cup frozen corn with ingredients in step 2. Serve in warmed taco shells. Garnish with shredded lettuce, chopped tomato, shredded pepper-Jack cheese, chopped avocado, pickled or fresh jalape&#241;o slices and chopped cilantro,&#160;if desired.&lt;br/&gt;&lt;br/&gt;&lt;strong&gt;Hawaiian Variation: &lt;/strong&gt;&lt;/p&gt;&lt;p&gt;Prepare recipe as directed above, substituting 1/2 cup sweet barbecue sauce for tomato sauce and omitting Worcestershire sauce. Add 1 undrained can (8 ounces) crushed pineapple in juice with ingredients in step 2. Serve in small sweet Hawaiian honey wheat dinners rolls. Garnish with dill or sweet pickle slices or pickled jalape&#241;o slices,&#160;if desired.&lt;br/&gt;&lt;strong&gt;&lt;br/&gt;Moroccan Variation:&lt;br/&gt;&lt;/strong&gt;Prepare recipe as directed above, omitting Worcestershire sauce. Add 1/2 cup raisins, 2 teaspoons pumpkin pie spice and 1 teaspoon ground cumin with ingredients in step 2. Remove from heat and stir in 1 tablespoon nonfat Greek yogurt. Serve in naan or pita pocket breads. Garnish with cucumber slices, nonfat Greek yogurt and chopped pistachios,&#160;if desired.&lt;br/&gt;&lt;br/&gt;&lt;strong&gt;Asian Variation:&lt;br/&gt;&lt;/strong&gt;Prepare recipe as directed above, adding 1 tablespoon ground ginger with ingredients in step 1. Substitute 2 tablespoons hoisin for Worcestershire sauce. Serve in warm crusty rolls. Garnish with cucumber slices, shredded carrot and chopped cilantro or chopped green onion,&#160;if desired.&lt;/p&gt;

Got a hankering for delicious shredded beef? Try one of these four recipe varieties, sure to please any crowd.

Four-Way Slow Cooker Shredded Beef

beef Shoulder Roast (2 to 2-1/2 pounds)

vegetable oil (optional)

garlic

Salt and pepper

Recipe Variations (recipes follow)

For optional browning, heat oil in large nonstick skillet over medium heat until hot. Brown beef Shoulder Roast on all sides. 

Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on HIGH 5 to 6 hours or LOW 9 to 10 hours or until roast is fork-tender. 

Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks.&#160;Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired. 

&lt;b&gt;Recipe Variations:&lt;/b&gt;&lt;br/&gt;&lt;br/&gt;&lt;b&gt;Mexican Shredded Beef:&lt;/b&gt;&#160;Combine&#160;tomato or tomatillo salsa&#160;and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.&lt;br/&gt;&#160;&lt;br/&gt;&lt;b&gt;BBQ Shredded Beef:&lt;/b&gt; Combine prepared barbecue sauce&#160;and beef mixture. Place in large microwave-safe bowl.&#160;Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired.&lt;br/&gt;&lt;br/&gt;&lt;b&gt;Asian Shredded Beef:&lt;/b&gt; Combine prepared hoisin or teriyaki sauce and beef mixture. Place in large microwave-safe bowl.&#160;Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.&lt;br/&gt;&lt;br/&gt;&lt;b&gt;Indian Shredded Beef:&lt;/b&gt;&#160;Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl.&#160;Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney,&#160;chopped fresh mint or cilantro and/or sliced cucumbers or green onion, as desired. 

This recipe can be made in a 6-quart electric pressure cooker. Place beef roast, onion, garlic and 1/2 cup beef broth in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Tangy BBQ Sandwiches or Chipotle Tacos--your choice! This recipe provides two options to spice up a shredded Shoulder Roast.

Shredded Beef Filling Two Ways

beef Shoulder Clod Arm Roast Boneless (2-1/2 pounds)

Tangy BBQ Sandwiches or Chipotle Tacos (recipes follow)

Heat oil in stockpot over medium heat until hot. Place beef Shoulder Clod Arm Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.

Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until roast is fork-tender.

Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Tangy BBQ Sandwiches:&lt;/strong&gt; Combine shredded roast and 1-1/2 cups prepared barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Serve on split Kaiser rolls.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Chipotle Tacos:&lt;/strong&gt; Combine shredded roast and 1 jar (16 ounces) prepared chipotle salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas. 

Try a nutritious twist on an American favorite! This recipe offers four variations to a tasty burger salad. A cooked Ground Beef patty on top of greens with toppings. How easy is that?

Burger on a Salad Four Ways

(leftover)

English cucumber

Romaine lettuce

tomatoes

red onion

Greek dressing, divided

feta cheese

Kalamata olives

Place&#160;Burgers on microwave-safe plate. Cover; microwave on HIGH 1-1/2 to 2 minutes until instant-read thermometer inserted horizontally into center registers 165&#176;F. Let stand 1 minute. 

Combine cucumber, lettuce, tomatoes and onion in large bowl. Toss with 1/4 cup dressing. 

Divide lettuce mixture evenly onto four plates. Top with burgers. Drizzle evenly with remaining 1/4 cup dressing or serve on the side, as desired. Garnish with cheese and olives.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;American Variation:&lt;br /&gt;&lt;/strong&gt;Prepare recipe as directed above, substituting 1 cup chopped avocado for cucumber, reduced-fat Thousand Island dressing for Greek dressing, reduced-fat shredded Cheddar cheese for feta and chopped dill pickles for olives.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Asian Variation:&lt;/strong&gt; &lt;br /&gt;Prepare recipe as directed above, substituting thinly sliced Napa cabbage for lettuce, 1 cup diced red bell pepper and 1 cup sugar snap peas for tomatoes, reduced-fat Asian dressing for Greek dressing, chow mein noodles for feta and chopped dry roasted peanuts for olives.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;Mexican Variation: &lt;/strong&gt;&lt;br /&gt;Prepare recipe as directed above, substituting 1/2 cup corn kernels and 1/2 cup chopped mango for cucumber, salsa or reduced-fat Mexican dressing for Greek dressing, shredded reduced-fat pepper Jack cheese for feta and chopped cilantro or green onion for olives. 

Corn flour makes this meatloaf gluten free and perfect for those with food intolerances. This delicious, Latin-inspired recipe is easy to make with minimal cleanup.

Enchilada Meatloaf

Ground Beef (93% Lean or Leaner)

(10 ounces each) red enchilada sauce, divided

chopped bell pepper

ketchup

Cheddar cheese

masa harina (corn flour)

paprika

ancho chilies

guajillo chiles

chili powder

hot pepper sauce

Preheat oven to 350&#176;F. Measure 3/4 cup enchilada sauce into small bowl; set aside. Add remaining enchilada sauce, Ground Beef, egg, bell pepper, onion, ketchup, cheese, masa, black pepper, remaining spices, pepper sauce and salt; mix thoroughly but lightly.&#160;&#160;

&lt;!--StartFragment--&gt;&lt;div style=&quot;font-size: 14px;&quot;&gt;Shape beef mixture and place into 8 x 4-1/2-inch loaf pan. Bake in 350&#176;F oven 40 minutes. Spread reserved enchilada sauce over meatloaf. Bake an additional 5 to 10 minutes or until instant-read thermometer inserted into center registers 160&#176;F.&lt;/div&gt;&lt;!--EndFragment--&gt;

Let stand 10 minutes before cutting. Cut into slices.

Even though these Ground Beef meatloaves might be mini, they are chock-full of flavor and nutrients. Try a classic mini meatloaf, or one of four new varieties.

Five-Way Mini Meatloaves

Beef

saltine, butter cracker crumbs bread crumbs

2% milk

egg, lightly beaten

Ketchup or barbecue sauce and shredded Cheddar cheese

Heat oven to 350&#176;F. Combine all ingredients in large bowl, mixing lightly but thoroughly. 

Shape&#160;beef mixture into 12 equal portions.&#160;Place into 12-cup standard muffin pan, lightly patting beef mixture to level top. Bake in 350&#176;F oven 19 to 20 minutes, until internal temperature reaches 160&#176;F. 

Remove from oven. Garnish with Toppings, as desired. Let stand 5 minutes before serving.&#160;&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Recipe Variations:&lt;/b&gt;&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Italian Mini Meatloaves:&lt;/b&gt; Add 1/2 cup chopped mushrooms, 1/2 cup pasta sauce and 1/4 cup chopped fresh basil to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with shredded Parmesan cheese. Let stand 5 minutes before serving. Serve with additional pasta sauce and garnish with additional chopped basil, as desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Greek Mini Meatloaves:&lt;/b&gt; Add 3 tablespoons chopped Kalamata olives and 1/2 teaspoon dried oregano to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with crumbled feta cheese. Let stand 5 minutes before serving. Serve with prepared tzatiki sauce. Garnish with sliced cucumber, as desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Asian Mini Meatloaves:&lt;/b&gt; Add 1/4 cup chopped green onions and 1 teaspoon minced fresh ginger to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with hoisin sauce or teriyaki glaze. Let stand 5 minutes before serving. Garnish with chopped peanuts, sliced green onions or chopped cilantro, as desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Spanish Mini Meatloaves:&lt;/b&gt; Add 1/2 cup finely chopped red bell pepper, 1/4 cup chopped Spanish olives and 1 teaspoon smoked paprika to base meatloaf ingredients. Bake 22 to 24 minutes, until internal temperature reaches 160&#176;F. Evenly top with shredded manchego cheese. Let stand 5 minutes before serving. Garnish with sliced Spanish olives, as desired. 

Top 9 mexicanlatin recipes from across the web

The most viewed mexicanlatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Pupusas & Curtido Slaw

Sous Vide Flank Steak Fajitas

Rustic Beef Caldo

Sloppy Joes Five Ways

Four-Way Slow Cooker Shredded Beef

Shredded Beef Filling Two Ways

Burger on a Salad Four Ways

Enchilada Meatloaf

Five-Way Mini Meatloaves

Top 9 mexicanlatin recipes from across the web

The most viewed mexicanlatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Pupusas &amp; Curtido Slaw

Sous Vide Flank Steak Fajitas

Rustic Beef Caldo

Sloppy Joes Five Ways

Four-Way Slow Cooker Shredded Beef

Shredded Beef Filling Two Ways

Burger on a Salad Four Ways

Enchilada Meatloaf

Five-Way Mini Meatloaves

The most viewed mexicanlatin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Beef Pupusas & Curtido Slaw