Carne Molida - Puerto Rican Ground Beef Recipe
|Carne molida with roasted sweet potatoes and butternut squash|
Carne molida is my go-to recipe for ground beef. This easy recipe is largely based on how my mother taught me how to season ground beef and it's a good one. I make a batch of this at least once a week, and it's tasty within a taco salad, inside raw peppers, on a baked sweet potato, or with roasted vegetables. Basically, it's a great emergency protein to have on hand. Below are some photos of creations I've made using this recipe:
1 pound of organic, grassfed 93/7 lean ground beef
1 small can of tomato sauce
2 heaping tbsps of sofrito
1/2 tbsp of homemade sazon (or 1 packet of store bought)
1 tbsp of dried oregano
1 tbsp of sliced Spanish olives
1-2 tbsp of extra virgin olive oil (omit if using 80/20 ground beef)
Salt and pepper to taste
1 bay leaf, optional
1.) Heat a pan over medium heat. If using lean ground beef, add enough olive oil to coat the bottom of the pan. If using 80/20 ground beef, the oil will not be necessary as the meat will be fatty enough.
2.) Add the ground beef to the hot oil and break it up a bit with a wooden spoon.
3.) Season with salt, pepper, dried oregano, sofrito, sazon, and Spanish olives.
4.) Continue to mix in the spices and crumble the ground beef until mostly browned. Reduce heat to medium-low, cover and let cook for 3-4 minutes, or until no longer pink.
5.) If you are using 80/20 ground beef, you'll need to drain some of the grease before moving onto the next step. If you are using the lean ground beef, like I do, no draining is necessary.
6.) Once the beef is no longer pink, add the can of tomato sauce and throw in the bay leaf, if using. Combine, cover, and let simmer on low for another 5 mins or so.
7.) Give it a quick taste test, adding more salt or pepper if needed!