Best 2 _las Piedras Recipes

Las Piedras, meaning "the stones" in Spanish, is a traditional Puerto Rican dish that is sure to tantalize your taste buds. It consists of stewed beef, potatoes, olives, and capers, slow-cooked in a flavorful sauce. The beef is typically marinated in a mixture of spices and herbs, giving it a rich and savory flavor. The potatoes, olives, and capers add a delightful combination of textures and tangy flavors. Las Piedras can be served as a main course with rice or beans, or as a stew with crusty bread for dipping. This article offers two variations of this classic dish: a traditional Las Piedras recipe that uses beef chuck roast and a modern twist on the dish that uses flank steak. Whichever recipe you choose, you're in for a delectable treat that will transport you to the heart of Puerto Rican cuisine.

Let's cook with our recipes!

_LAS PIEDRAS

_Las Piedras image

Number Of Ingredients 0

Ingredients

Steps:

For those of you who didn't take high school Spanish this translates to 'The Rocks'. Las Piedras Ranch owned by Dwain and Sandy Riney of Montgomery, Texas, is aptly named. Located in Real County, WNW of San Antonio, Las Piedras Ranch exemplifies the Texas 'Hill Country'! Their ranch, though not large by Texas standards, supports a healthy population of native wildlife and is also host to numerous exotic species. These wild, free ranging exotics escaped from neighboring ranches years ago. Dwain and Sandy recently invited me down to cook for some of their hunters. This particular hunt is a 'special hunt' for both the Riney family and the hunters. Once a year Dwain and Sandy donate a hunt for exotic species at Las Piedras to the Montgomery County Cattle Barons' Ball and benefit auction. The money raised from this annual event benefits the Montgomery County Unit of the American Cancer Society. In the course of my visit Dwain pulled out the 'ranch recipe box' and selected several favorites of his and Sandy's that he thought I'd like. In addition Sandy has since called me with a couple of other old family favorites. We hate to think of family heirlooms disappearing, but it happens when you prepare these recipes. My thanks to Dwain and Sandy for sharing them and inviting me down to share their corner of heaven in the Texas Hill Country!Spiced with More Tall Tales - Appetizers

LAS PIEDRAS CARNE GUISADA

Las Piedras Carne Guisada image

Number Of Ingredients 9

Ingredients

2 pounds beef chuck roast, trimmed of fat, and cut into 1-inch chucks
2 small yellow onions, diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and diced (more if you like it hot)
4 to 5 medium tomatoes, diced or 2 (15-oz) cans of stewed tomatoes, chopped
2 tablespoons vegetable oil or bacon drippings
1 teaspoon ground cumin
1 tablespoon mild chili powder
2 cups beef stock base, water or 2 bouillon cubes dissolved in 2 cups water

Steps:

On your camp stove quickly brown the meat in the oil over fairly high heat in a 12-inch or Deep 12-inch Dutch oven. Add remaining ingredients and reduce the heat to low for fifteen minutes while you start your charcoal. Set the Dutch in the firepan over 6-8 briquets with 14-16 on top. Check the amount of liquid and add a little water if necessary. Stir occasionally and refresh your briquets in about 1-1 1/2 hours. Best if cooked for 3-4 hours. Serves 6-8.

Nutrition Facts : Nutritional Facts Serves

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of the cooking process.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and nutritional value. This is especially important for dishes that rely on the natural flavors of the ingredients, such as salads and grilled meats.
Season Generously: Don't be afraid to season your food generously. This will help to bring out the flavors of the ingredients and make your dish more flavorful.
Control Heat: Cooking is all about controlling heat. Use a thermometer to make sure you're cooking your food at the right temperature and adjust the heat as needed.
Don't Overcrowd the Pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick to the pan.
Let Meat Rest: After cooking meat, let it rest for a few minutes before slicing or serving. This will help to keep the juices in the meat and make it more tender.

Conclusion:

Cooking is a skill that takes time and practice to master. But with a little effort, you can learn to create delicious and memorable meals that your family and friends will love. So don't be afraid to experiment in the kitchen and have some fun! Remember, the best way to learn is by doing. The more you cook, the better you'll become.