Ropa Vieja with Cauliflower Tortillas and Baked Plantains with Savory Cashew Sauce

Ropa Vieja

1 1/2 pounds Prḗ Brand Beef Chuck Roast

1T extra virgin olive oil

1 large onion, chopped

1 red bell pepper, chopped

4 garlic cloves, minced

2t sweet paprika

1/2T dried Mexican oregano

1t ground cumin

1/2t cayenne pepper

3/4C Goose Island Oktoberfest Beer

1 28oz can whole peeled tomatoes

1 bay leave

1/4C pimiento-stuffed Spanish olives, halved crosswise

1 1/2t white vinegar

Salt and pepper to taste

Chopped cilantro for garnish

Place a rack in lower third of oven; preheat to 350°.

Pat roast dry with paper towels Season with salt and pepper. Heat oil in a large ovenproof pot over high heat. Cook chuck roast, turning occasionally, until browned on both sides. 5-7 minutes per side. Transfer to a plate.

In the same pot, sauté onion and bell pepper until softened and beginning to brown, 12-14 minutes. Add garlic, stirring frequently and scraping bottom of pan until vegetables are golden brown, 3-5 minutes. Stir in paprika, oregano, cumin and cayenne until vegetables are coated; continue to cook until spices are fragrant, about 1 minute. Stir in beer, stirring occasionally until evaporated. Add tomatoes and coarsely break up with a spoon (they'll continue to break down as they cook). Bring to a boil, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle roast into tomato mixture and add bay leave. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½-3 hours. Let cool 15 minutes.

Discard bay leaves. Using 2 forks, shred beef into the sauce. Stir in olives and vinegar.

Garnish with chopped cilantro.

Cauliflower Tortillas

1 large head cauliflower

2 large eggs

1/4C cilantro, separated

1/2 medium lime, juiced

Salt and pepper to taste

1/2-1T extra virgin olive oil

Preheat the oven to 350° and line a baking sheet with parchment paper.

Trim the cauliflower and cut it into small uniform pieces. Pulse in a food processor along with half of the cilantro until you get a couscous-like consistency. The finely riced cauliflower should make about 2 1/2 cups packed.

Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. Let cool 10-15 minutes.

In a medium bowl, whisk the eggs. Add in cauliflower, remaining cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 8 small tortillas on the parchment paper.

Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

Heat a small skillet on medium and coat with a small amount of olive oil. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

Baked Plantains with Savory Cashew Sauce

2 plantains, sliced into 1/2" thick slices

Vegetable cooking spray

1T butter

1 small-medium jalapeno, minced about 1T

1/4C Nutty Infusions Salted Caramel Cashew Butter

2T beef stock

1T Goose Island Oktoberfest Beer

2t lime juice

White pepper

Zest from 1/2 a lime

Preheat oven to 350°.

Spray a small pan with cooking spray. Place plantain slices in a single payer and spray slices with oil. Bake 10-15 minutes until golden brown.

Melt butter in a small pan and sauté jalapeño, about 5 minutes. Add the next 4 ingredients Add pepper to taste. Cook on low until heated through. Serve with baked plantains. Top with lime zest.

Serves 4

t = teaspoon

Delicioso, enjoy! T = Tablespoon

C = cup

Lisa Eberhahn

All recipes are unedited