Here’s to every grandma, mom, home cook, chef and to every cooking aficionado out there who loves to please everyone with delicious meals. ¿Qué tal un jugoso churrasco con Mojo acompañado de gallo pinto para celebrar el día? Ponte el delantal, afila el cuchillo y disfruta complaciendo a tus seres queridos como siempre lo ha hecho Abuela Conchita. ¡Buen provecho!
Churrasco with Mojo:
- 2lbs skirt steak
- 2 cups of Conchita Mojo Criollo Marinade
- Drizzle of Conchita Virgin Oil
- Cilantro finely chopped
Instructions:
Place skirt steak in a resealable bag with Conchita Mojo Criollo Marinade. Place in refrigerator at least for 1 hour or overnight (preferably).
Preparation:
When ready to cook, remove steak and place on BBQ or if cooked indoors, add drizzle of Conchita Olive oil in stainless steal or cask iron skillet. Cook steak until well-browned and an instant-read thermometer inserted into its center reads 115°F to 120°F for medium-rare or 125°F to 130°F for medium. Remove. Slice steak against the grain, drizzle with pan sauce and sprinkle with cilantro
Gallo Pinto:
-
2 cans (15.5 oz.) Conchita Small Red Beans, undrained
-
4 tablespoons of freshly chopped garlic
- 2 cups of finely chopped onions
- 4 tablespoons of corn oil
- 2 cups of cooked long grain rice
- Salt, to taste
Preparation
Heat the oil in a large skillet over medium heat. Add the onions and garlic. Sauté them until they are tender. Add the small red beans (including the liquid in the cans) and salt, and heat them for 5 minutes. Reduce the heat and stir in the rice. Simmer covered until the liquid is fully absorbed for about 20 minutes. Fluff the rice, and serve as a delicious side dish with your favorite meat, chicken, fish or pork.
Makes 8 servings.
