Carne Molida - Puerto Rican Ground Beef Recipe
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| 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:
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Recipe Ingredients:
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
Recipe Directions:
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!
Enjoy!
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ReplyDeleteYou can also cut your squash in half, and put it in a casserole dish in the microwave to cut down on time. Put the squash in the dish face down, and add about an inch of water to the dish. It will only take about 10-15mins depending on microwave strength. Love this recipe, can’t wait to try!
ReplyDeleteHarold Burton
I microwave my spaghetti squash. Poke it all over with a fork, cook 8 minutes. Then turn over and cook 8 more minutes. Viola! Thanks for the recipe, I’m going to try it tonight.
ReplyDeleteJoseph Donahue
Breakfast for dinner is always fun with the kids and we do pizza a lot too. They are getting to be the age that I can allow them to use the cook top, it makes cooking/baking fun.
ReplyDeletePaul Brown