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Quinceanero

Quinceanero
As seen on "Our Daily Bread" 2/9/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
 
 
 
Fr. Paul’s BBQ Hamburgers
2 lbs ground beef
Salt and pepper
Make burgers and fry in a skillet over medium heat until burgers are cooked through. Set aside.

BBQ Sauce
2 Chipotle peppers
1 large onion – roast in over at 350* for about 1 hour – then chop
1 green pepper - roast in over at 350* for about 1 hour – then chop
2 cloves garlic - roast in over at 350* for about 1 hour
1 tsp. cumin
1 tsp. paprika
Pinch of salt and pepper
4 oz. maple syrup
8oz. beer
29 oz. tomato sauce

Add everything to a large bowl and mix well. Pour half of the liquid into a crockpot. Then add the cooked burgers and cover with remaining BBQ sauce. Set crockpot to low and cook about 4 hours.


Milagros Ramos Pastelón
3 box (1lb. Goya ripe sliced plantains)
2 lb. lean ground beef
1/2 cup ready made sofrito
2 tbsps. Corn oil
1/2 cup chopped onions
1/2 cup chopped green peppers, or bell pepper
1/2 cup chopped tomato
1 can tomato sauce
1 tbsps. sliced olives and pimentos capers
2 tbsps. of adobo seasoning or two the taste
1½ cups shredded cheese (optional)

4 egg, slightly beaten with 1 tbsp. water
In a skillet heat up the oil, add the sofrito, peppers, onion, and tomato, and cook for about 2 minutes or so. Add the meat and cook until done, breaking down the meat as you go. Add tomato sauce, olives with pimentos and the capers, adobo to the taste. Stir and set aside.
If using Goya ripe plantains: Heat up the plantains in the microwave until hot. Then mash them down slightly using a fork. Spray the bottom and sides of a 8 by 11-inch lasagna pan with oil and layer with slices of plantain (these come already cooked) - about half the box. Layer half the meat over that, sprinkle with a bit of cheese, then more plantains and then the rest of the meat. Sprinkle cheese over the last layer. Pour the egg as evenly as you can over the cheese.

If frying: Cut 4 ripe yellow plantains, heat up oil and fry the plantains, a few minutes on each side and follow the same directions as above.

Cook at 400 degrees for about 20 minutes until egg is cooked and cheese is melted. Serve warm.
This is a delicious side dish with rice or a great lunch with a salad. It is also a great 'cover dish' recipe. 
 
 
Esmeralda Sierra Empanadillas  
1 tbsp. canola oil
1 pound ground beef
1 medium onion, chopped
1/2 green pepper, chopped
1/2 cup cilantro, chopped
2 cloves garlic, minced
1/4 cup sliced pimento-stuffed green olives - optional
1 packet sazon (cilantro & annatto) - optional
1 chicken bouillon - optional
1 cup tomato sauce
1 hard boiled egg - optional
salt and pepper to taste
12 empanadilla pastry disks, thawed (pre-made)
1/4 cup oil

1. In a medium heavy skillet over medium-high heat, heat the oil, then add the onion, pepper, garlic, cilantro and meat. Cook until the vegetables are translucent and the meat is browned.
2. Drain the fat and add the sazon, chicken bouillon, tomato sauce, olives, and season with salt and pepper to taste. Cook for another 5 minutes until well incorporated. Remove pan from the stove. Set aside to cool.
4. Prepare your work surface to assemble the empanadillas by having the following handy: empanadilla pastry disks, baking sheet, fork, boiled egg and the cooled filling.
4. Place a disk on your work surface and add 2 to 3 tablespoons filling and a slice of the hard boiled egg. Fold over to form a semicircle. Crimp the edge with a fork, turn over and crimp the edges with a fork again. Set the empanadilla in the cookie sheet and repeat.
5. Heat the 1/4 cup of oil and deep fry them for about 6 to 8 minutes, or until golden brown.
Makes 12 empanadillas.