![Caribbean Beef Stew]()
by Yvonne Maffei | Jun 24, 2017 | Latin
This Ramadan I’ve chosen to make a bunch of Latin dishes, mainly because of the hot, steamy weather we’ve been experiencing here in Chicago. It’s ironically not dissimilar to the weather in the Caribbean when it rains for 30 minutes and then the sun comes out and that goes on all week. It reminds me of weather in Florida, Puerto Rico and other hot, humid climates I’ve visited. When I experience that weather, I crave the foods that come from those places. More specifically, I crave the foods I also grew up with, rooted in Puerto Rican fare. I wrote about this extensively in my most recent cookbook, but it bears repeating in that the smell and taste of things like mangos, plantains, guava and even the spice mixtures of adobo and sofrito will always remind me of my maternal grandparents who were very intent on sharing those flavors with me as a child. I’m so glad they did. I wouldn’t be the cook I am today without that experience.
That said, I was craving a really good Carne Guisada, also known as a Caribbean Beef Stew, due to the flavors and ingredients being a blend of the Spanish, Indigenous and African flavors. It’s a classic dish on the island of Puerto Rico and I’m so happy to be able to share the recipe with you.
For example, to get started with this dish, I marinate the beef for a short amount of time in a blend of garlic, oregano, vinegar and olive oil (also known as the adobo). The small will forever remind me of how my abuela (grandmother) cooked her meat. You can marinate this overnight, but if you’re in a crunch for time, 20 minutes should do the trick.
The meat is then sautéed with potatoes, onion, green pepper and olive oil in preparation for all the other goodness to come.
I also add sofrito to give it hat extra special very Puerto Rican taste: a puree of cilantro, tomatoes, yellow onion, serrano pepper, garlic.
Stir thoroughly.
The stew should cook, covered, for a good amount of time- to thoroughly soften the meat and the potato. During the last leg of cooking, add the Manzanilla olives and capers. That’s what really tops this dish off and takes it to new heights, adding slightly vinegary taste.
Once thoroughly cooked, it’s ready to serve.
I prefer to go classic- serve with white rice, pink beans (habichuelas), and baked plantains (which are typically fried).
As they say in Spanish to describe how delicious it is… que saboroso!
[yumprint-recipe id=’112′]
![Achiote (Annatto) Oil]()
by Yvonne Maffei | Jun 16, 2015 | Recipes
Annatto seeds come from the tree of the same name in tropical regions around the world, making it a staple in Puerto Rican cooking.
The seeds are a gorgeous red and can be found in many Hispanic markets. I’ve also found it in Filipino grocery stores, as well. Almost all the Mexican stores I’ve visited carry it, too. It’s not very expensive, either. Of course you can shop for it online, for the easiest no-contact way to have it in your hands.
So, what is annatto used for?
Wow, so many uses in Puerto Rican cooking, and it’s great to experiment in other dishes, as well. You’ve probably heard of adobo– that rub you can make to add a Latin twist to many meats. The seeds are ground up with other herbs and spices and perhaps some oil then rubbed into meats before roasting , adding some amazing flavor. It’s also used to make an adobo seco, or dried spice mixture and that usually contains salt, garlic powder, ground annatto and an oregano that is a bit sharper than the traditional Italian variety (I get this at Mexican grocery stores).
Another way to use it is to color the cooking oil used to make rice. This gives the rice a deep orange color, or a darker hue than it already is (if using white rice). So, for an inexpensive alternative to saffron, works nicely.
The process of making the annatto oil is quite delicate, so the following instructions are in order- but they’re quite simple.
I probably don’t use as many annatto seeds as other cooks, but my method works for me. If you want to use more seeds, so be it. I think the oil portion of the cooking is much more crucial. Use good quality olive oil, but be very careful how it’s heated.
Use a small saucepan to gently warm the olive oil. You don’t want it to burn before you start. Immediately add the annatto seeds (about 2 tablespoons per 1/2 cup olive oil).
Move the seeds around in the pan so they don’t burn but still work to color the oil.
Continue this for 2-3 minutes, or until you begin to see any of the seeds turn a very dark red. That means that the seeds are beginning to burn and you should start to remove all of them as soon as possible.
You can strain the oil or use a spoon to remove the seeds.
My abuelita had a special little pan just for this, but that’s because she colored her oil for so many dishes on a daily basis.
I don’t really “taste” the flavored oil so much as I do smell the fragrance of the annatto, either. Of course you can still make the rice using plain olive oil, but this adds an amazing touch of authenticity to the plate.
Use this recipe to make authentic Puerto Rican Arroz on Gandules (Rice with Pigeon Peas).
