• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 12
    OK

    Mamposteao Cake with Barbacoa Beef and Fiery Rocoto Sauce

    Rice and beans may be a staple, but Mamposteao Cake with Barbacoa Beef and Fiery Rocoto Sauce takes it up a notch with bacon, chipotle peppers, beef chuck, and tons of spice!


    Ingredients
    For the Rice
    2
    tablespoons
    GOYA extra virgin olive oil
    2
    slices
    bacon, diced
    1
    pack GOYA chorizo, diced
    1
    tablespoon
    GOYA recaito
    1
    tablespoon
    GOYA tomato sauce
    1
    can
    GOYA red label pink beans
    2
    cups
    GOYA medium grain rice, cooked
    1
    pack GOYA frozen maduros
    1
    tablespoon
    cilantro, chopped
    1/2
    cup
    GOYA breadcrumbs
    1
    egg
    For the Beef
    3
    pounds
    beef chuck
    2
    tablespoons
    GOYA adobo with pepper or to taste
    1
    teaspoon
    fresh cilantro, chopped
    1
    teaspoon
    GOYA cinnamon
    1
    cup
    Goya ketchup
    1/2
    can
    GOYA Chipotle Peppers in Adobo Sauce
    1/2
    cup
    brown sugar
    1/2
    tablespoon
    GOYA minced garlic
    1
    tablespoon
    GOYA white vinegar
    1
    tablespoon
    worcestershire sauce
    5
    cups
    water
    1
    packet
    packet Sazón Goya with coriander & achiote
    For the Sauce
    1
    packet Sazón Goya without annatto
    1/2
    cup
    Sour Cream
    1
    tablespoon
    GOYA rocoto paste
    1/2
    tablespoon
    smoked paprika
    *
    pinch of sugar
    Directions
    Make the rice: add the oil to a hot pan and saute the bacon and chorizo till crispy; add the recaito, tomato sauce, beans, rice, maduros, cilantro, and mix. Transfer to a heatproof bowl and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 3 hours to chill.
    Add the breadcrumbs and egg to the rice mixture and stir until well combined. Divide into 12 equal portions and shape each into a round 7cm patty. Heat 2 teaspoons of the extra oil in a large non-stick frying pan over medium-high heat. Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining oil and patties.
    Make the beef: combine the ingredients in a pot or Dutch oven set over medium low heat and cook for two hours until the meat falls apart and the sauce has thickened. Remove meat from pot, shred with two forks, return meat to pot and combine with the sauce.
    Make the sauce: combine all the ingredients in a bowl and set alongside main dish.
    To serve: place rice patties on plate, top with beef, serve alongside sauce.

    The base number of servings for this recipe is 12
    OK

    Categories 

    BeefFamily-friendly

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