10 Tasty South American Ground Beef Recipes That Stretch Any Meal

When I think of South American cuisine, the comforting flavors of ground beef dishes come to mind, offering both satisfaction and versatility. Each recipe feels like a cherished story, from the Argentine empanadas reminiscent of family gatherings to the soul-warming Brazilian beef stroganoff. If you’re eager to add some excitement to your meal routine and explore bold flavors, these delicious options are just what you need. Let’s explore the first few recipes together.

Classic Argentine Empanadas

Argentine empanadas are a beloved dish, known for their flaky pastry and savory fillings, often enjoyed as a snack or appetizer. These pocket-sized pastries are typically filled with ground beef, onions, olives, hard-boiled eggs, and spices, making them a flavorful option for any meal or gathering.

The beauty of empanadas lies not only in their delicious taste but also in their versatility; you can customize the filling to suit your preferences or dietary needs.

Making empanadas may seem intimidating at first, but with a little practice, you can master the art of creating these delightful treats. The dough can be prepared from scratch or bought pre-made for convenience. Once you have your filling ready, you simply assemble, bake, or fry them to golden perfection. Serve them with chimichurri sauce or your favorite dipping sauce for an authentic Argentine experience.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1/3 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup green olives, pitted and chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the chilled butter, and using your fingers or a pastry cutter, work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Cook the Filling: In a skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned. Stir in the cumin, paprika, salt, and pepper. Remove from heat and let it cool slightly before adding the chopped hard-boiled eggs and olives. Mix well and set aside.
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough. Gather scraps, re-roll, and cut more circles until all dough is used.
4. Assemble the Empanadas: Place a tablespoon of the filling in the center of each dough circle. Moisten the edges with water, fold the dough over the filling to create a half-moon shape, and press the edges together to seal. For a decorative touch, crimp the edges with a fork or pinch them to create a scalloped edge.
5. Bake or Fry: Preheat your oven to 375°F (190°C) if baking. Place the empanadas on a baking sheet lined with parchment paper, brush with beaten egg, and bake for 20-25 minutes or until golden brown. If frying, heat oil in a deep skillet and fry the empanadas in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
6. Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with chimichurri sauce or your favorite condiment.

Extra Tips:

When making empanadas, feel free to experiment with different fillings such as chicken, cheese, or vegetables based on what you enjoy.

Make sure not to overfill them, as this can make sealing difficult. If you’re short on time, using store-bought pastry dough can simplify the process considerably.

Additionally, empanadas can be made ahead of time and frozen; simply bake from frozen, adding a few extra minutes to the cooking time.

Brazilian Beef Stroganoff

Brazilian Beef Stroganoff, or “Strogonoff de Carne,” is a delightful twist on the classic Russian dish. In Brazil, this creamy and savory beef dish is often enjoyed over rice or accompanied by crispy potato sticks. The combination of tender beef, earthy mushrooms, and a rich sauce made with cream and mustard results in a comforting meal that’s perfect for gatherings or family dinners.

The use of fresh ingredients and a few Brazilian staples gives this stroganoff a unique flavor profile that sets it apart from its traditional counterpart. This dish isn’t just delicious but also relatively simple to prepare, making it an excellent choice for both novice cooks and seasoned chefs.

As the beef melds with the flavors of the mushrooms and the creamy sauce, the aroma fills your kitchen, enticing everyone to gather around the table. Serve with a side of white rice and some crispy potato sticks for an authentic Brazilian experience.

Ingredients (Serves 4-6):

• 1 lb (450g) ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup (240ml) heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Cooked white rice, for serving
• Crispy potato sticks, for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes, or until they become translucent. Add in the minced garlic and cook for an additional minute until fragrant.
2. Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Use a wooden spoon to break it up as it cooks. Stir occasionally until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
3. Add the Mushrooms: Once the beef is cooked, stir in the sliced mushrooms. Cook for another 5-6 minutes, or until the mushrooms are tender and have released their moisture.
4. Incorporate the Sauces: Lower the heat to medium and add the Worcestershire sauce and Dijon mustard to the beef and mushroom mixture. Stir well to combine, allowing the flavors to meld for about 2 minutes.
5. Create the Creamy Sauce: Pour in the heavy cream, stirring continuously until the sauce is smooth. Let it simmer for 2-3 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
6. Serve: Remove the skillet from heat and garnish the stroganoff with chopped fresh parsley. Serve hot over a bed of cooked white rice, accompanied by crispy potato sticks on the side.

Extra Tips:

When making Brazilian Beef Stroganoff, feel free to customize the recipe by adding your favorite vegetables, such as bell peppers or peas, for added color and nutrition.

It’s also important to use high-quality beef for better flavor; choose lean ground beef for a healthier option. For an extra kick, consider adding a splash of hot sauce or a sprinkle of paprika to the sauce. Don’t forget to adjust the seasoning to your taste, and enjoy the dish fresh for the best texture and flavor!

Colombian Picadillo

Colombian Picadillo is a savory and comforting dish that showcases the rich flavors of South American cuisine. This traditional recipe features ground beef cooked with a medley of vegetables, spices, and a hint of sweetness, often from the inclusion of raisins or tomatoes. It’s a versatile dish that can be served on its own, with rice, or as a filling for arepas or empanadas, making it a favorite among families and friends.

The beauty of Colombian Picadillo lies in its simplicity and the harmony of flavors that come together in one pan. The combination of ground beef, potatoes, and spices creates a hearty meal that’s perfect for any occasion. Whether you’re looking to impress your guests or simply enjoy a comforting home-cooked meal, this dish is sure to delight.

Ingredients (Serves 4-6):

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 1 medium potato, peeled and diced
• 1 bell pepper (red or green), chopped
• 1/2 cup raisins
• 1/4 cup olives, sliced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the flavor base for the dish.
2. Brown the Beef: Increase the heat to medium-high and add the ground beef to the skillet. Cook until the beef is browned and fully cooked, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Browning the meat adds depth to the flavor.
3. Add Vegetables: Stir in the diced tomato, chopped bell pepper, and diced potato. Cook for another 5 minutes, allowing the vegetables to soften and the flavors to meld. The potato will absorb some of the juices and flavors from the beef and spices.
4. Season the Dish: Sprinkle in the cumin, paprika, black pepper, and salt to taste. Mix well to guarantee the spices are evenly distributed throughout the mixture. The spices are essential for capturing the essence of Colombian cuisine.
5. Incorporate Sweetness: Add the raisins and olives to the skillet. Stir everything together and reduce the heat to low. Cover the skillet and let it simmer for about 10-15 minutes, or until the potatoes are tender. The sweetness from the raisins will complement the savory flavors.
6. Serve and Garnish: Once the potatoes are cooked through, remove the skillet from heat. Serve the Picadillo warm, garnished with fresh cilantro if desired. Enjoy it alongside rice, arepas, or as a filling for empanadas.

Extra Tips:

For an added depth of flavor, consider incorporating a splash of apple cider vinegar or a few dashes of hot sauce to the dish before serving.

If you prefer a bit more heat, you can include chopped jalapeños or hot peppers when sautéing the onions and garlic. This dish also makes great leftovers, as the flavors continue to develop the next day. Enjoy your Colombian Picadillo!

Chilean Pastel De Choclo

Chilean Pastel De Choclo, or corn pie, is a beloved traditional dish that beautifully combines the rich flavors of ground beef, spices, and the sweetness of corn. This hearty dish is typically prepared during the summer months in Chile, but it can be enjoyed year-round. The layers of seasoned meat topped with a creamy corn mixture create a delightful textural contrast that’s sure to please any palate. It’s a comforting meal perfect for family gatherings or cozy dinners at home.

Making Pastel De Choclo is a rewarding process that brings together a variety of ingredients in a unique way. The ground beef is enriched with onions, olives, and hard-boiled eggs, while the topping is made from fresh corn blended into a smooth puree. This dish isn’t only delicious, but it also represents a fusion of indigenous and European culinary influences, showcasing the diversity of Chilean cuisine.

Ingredients (Serves 4-6)

• 1 lb (450g) ground beef
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup black olives, pitted and sliced
• 2 hard-boiled eggs, chopped
• 4 cups fresh corn kernels (or 2 cans of corn, drained)
• 1 cup milk
• 2 tablespoons butter
• 1 tablespoon sugar
• 1 teaspoon salt

Cooking Instructions

1. Prepare the Meat Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to burn it. Add the ground beef, breaking it apart with a spatula, and cook until browned. Season with paprika, cumin, salt, and pepper. Mix well and remove from heat.
2. Add Olives and Eggs: Once the beef is cooked, stir in the sliced olives and chopped hard-boiled eggs. These ingredients add a wonderful depth of flavor and texture to the filling. Set this mixture aside to cool slightly.
3. Make the Corn Topping: In a blender or food processor, combine the corn kernels, milk, butter, sugar, and salt. Blend until smooth, creating a creamy corn mixture that will serve as the topping for the pie.
4. Assemble the Pie: Preheat your oven to 375°F (190°C). In a baking dish, spread the meat filling evenly at the bottom. Pour the corn mixture over the meat layer, smoothing it out with a spatula. This creates a beautiful layered effect in the dish.
5. Bake the Pastel De Choclo: Place the assembled dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and slightly crispy. This step is essential for getting that delicious texture on the corn topping.
6. Serve and Enjoy: Once baked, remove the Pastel De Choclo from the oven and let it cool for a few minutes before serving. Cut into squares and serve warm, ideally with a fresh green salad on the side.

Extra Tips

For an authentic touch, consider using fresh corn on the cob when in season, as it imparts a sweeter flavor to the dish. If you want to add a bit more heat, include chopped red chili or a pinch of cayenne pepper to the meat filling. Additionally, you can experiment with other toppings, such as cheese, to add richness and depth. Leftovers can be stored in the refrigerator and reheated, making this dish a perfect candidate for meal prep!

Peruvian Lomo Saltado

Lomo Saltado is a quintessential Peruvian dish that beautifully marries the flavors of Asian cuisine with traditional Peruvian ingredients. This stir-fry combines tender strips of beef with onions, tomatoes, and a splash of soy sauce, served over fluffy rice and crispy fried potatoes.

Originating from the Chinese immigrants who settled in Peru, Lomo Saltado showcases the cultural fusion that defines Peruvian gastronomy. The vibrant colors and bold flavors make this dish not only a feast for the palate but also for the eyes.

Cooking Lomo Saltado is a straightforward process, perfect for both novice and experienced cooks. The key to achieving the authentic taste lies in the quality of the beef and the freshness of the vegetables used.

This dish is typically served as a main course and can easily serve 4-6 people, making it an excellent option for family dinners or gatherings. Get ready to impress your friends and family with this hearty and flavorful meal that represents the heart of Peruvian culinary tradition.

Ingredients (serves 4-6):

• 1.5 lbs (680g) beef sirloin, sliced into thin strips
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, sliced into wedges
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• 4 cups cooked white rice
• 2 large potatoes, cut into fries
• Optional: aji amarillo (Peruvian yellow chili pepper) for garnish

Cooking Instructions:

1. Prepare the Potatoes: Begin by frying the potatoes. Heat oil in a deep pan or fryer over medium heat. Once hot, add the cut potatoes and fry until golden and crispy, about 5-7 minutes.

Remove them from the oil and drain on paper towels. Season with salt and set aside.

2. Cook the Beef: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Once the oil is shimmering, add the sliced beef sirloin.

Stir-fry the beef for about 3-4 minutes, or until browned but not overcooked. Remove the beef from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add the sliced red onion and minced garlic. Stir-fry for about 2 minutes until the onion becomes translucent.

Then, add the tomato wedges and continue to sauté for another 2 minutes until they start to soften.

4. Combine the Ingredients: Return the cooked beef to the skillet with the sautéed vegetables. Add the soy sauce, red wine vinegar, cumin, and black pepper.

Stir well to combine all the ingredients and allow them to cook together for an additional 2-3 minutes, letting the flavors meld.

5. Finish with Cilantro: Once everything is well combined and heated through, remove the skillet from heat and sprinkle the chopped cilantro over the top.

Toss lightly to distribute evenly.

6. Serve: To serve, place a generous scoop of the beef mixture on a plate alongside a serving of white rice. Top with crispy fried potatoes.

Optionally, garnish with slices of aji amarillo for an added kick.

Extra Tips:

For the best results, use a high-quality beef sirloin and cut it against the grain for maximum tenderness.

Additionally, feel free to customize the dish by adding bell peppers or other vegetables you enjoy. If you prefer a spicier version, incorporating aji amarillo paste into the sauce can elevate the heat and flavor profile.

Finally, serve with a cold beverage, such as chicha morada, to complement the rich and savory flavors of Lomo Saltado. Enjoy your culinary adventure into Peruvian cuisine!

Venezuelan Arepas With Ground Beef

Venezuelan arepas are a delicious and versatile dish that have become a staple in South American cuisine. Made from a simple cornmeal dough, they can be filled with a variety of ingredients, but one of the most popular fillings is seasoned ground beef. Arepas aren’t only easy to prepare, but they also offer a wonderful way to enjoy flavors that are both comforting and satisfying.

Whether you’re looking for a quick lunch or a hearty dinner, arepas with ground beef will surely impress your family and friends.

To make these delectable Venezuelan arepas, you’ll start with the preparation of the arepa dough, which is made from pre-cooked cornmeal. Once shaped and cooked until golden brown, you’ll fill them with a savory mixture of ground beef, onions, peppers, and spices. Each bite delivers a delightful crunch from the arepa and a burst of flavor from the filling. Pair them with your favorite sauces or salsas for an extra layer of taste!

Ingredients (Serves 4-6):

• 2 cups of pre-cooked cornmeal (arepa flour)
• 2 ½ cups of warm water
• 1 teaspoon of salt
• 1 pound of ground beef
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 2 tablespoons of vegetable oil (for cooking)
• Optional toppings: avocado, cheese, or hot sauce

Cooking Instructions:

1. Prepare the Arepa Dough: In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water while mixing with your hands until a soft dough forms. Let the dough rest for about 5-10 minutes to allow the moisture to absorb.
2. Shape the Arepas: Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten it into a disc about ½ inch thick. Make sure the edges are smooth so they cook evenly.
3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat. Add a little vegetable oil to coat the surface. Place the arepas on the skillet and cook for about 5-7 minutes on each side, or until they’re golden brown and slightly crisp. Once done, transfer them to a plate and keep warm.
4. Prepare the Ground Beef Filling: In the same skillet, add a bit more oil if needed, and sauté the diced onions and bell peppers for about 3-4 minutes until they’re softened. Add the minced garlic and cook for an additional minute until fragrant.
5. Cook the Ground Beef: Add the ground beef to the skillet, breaking it up with a spatula. Season with cumin, paprika, salt, and pepper. Cook until the beef is browned and fully cooked through, about 8-10 minutes. Stir occasionally to guarantee even cooking.
6. Assemble the Arepas: Once the arepas are cooked, slice them open horizontally, creating a pocket. Fill each arepa generously with the ground beef mixture. You can also add avocado, cheese, or your favorite hot sauce for extra flavor.

Extra Tips:

When cooking arepas, make sure not to overwork the dough, as this can lead to tough texture. Adjust the seasoning in the ground beef filling to suit your taste, and feel free to experiment with different vegetables or spices.

For a crispy exterior, you can finish cooking the filled arepas in the oven for a few minutes at 350°F (175°C). Enjoy your homemade Venezuelan arepas with ground beef, and don’t hesitate to customize them with your favorite toppings!

Uruguayan Milanesas De Carne

Uruguayan Milanesas De Carne are a beloved dish in Uruguay, showcasing the country’s rich culinary culture. These delicious breaded beef cutlets are often served with a side of mashed potatoes, salad, or even in a sandwich. The milanesa isn’t just a meal; it’s a comforting staple that brings families together around the dinner table.

With a crispy exterior and juicy interior, these cutlets are sure to impress your guests and satisfy your cravings. Traditionally, milanesas are made from beef, but they can also be prepared with chicken or pork, allowing for versatility in your kitchen.

The key to achieving the perfect milanesa lies in the tenderizing of the meat and the breading process. This dish is perfect for a casual family dinner or a festive gathering, and once you master the technique, you’ll find yourself making them time and again.

Ingredients (Serves 4-6)

• 1.5 pounds beef (top round or flank steak)
• Salt and pepper to taste
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs (preferably Italian-style)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Oil for frying (vegetable or olive oil)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Beef: Start by slicing the beef into thin cutlets, approximately 1/4 inch thick. If the pieces are too thick, use a meat mallet to pound them down further. This will help tenderize the meat and guarantee even cooking.
2. Season the Meat: Season both sides of the beef cutlets generously with salt and pepper. This is essential for enhancing the flavor of the milanesas.
3. Set Up a Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and a mixture of breadcrumbs, garlic powder, and paprika. This assembly line will help you efficiently coat each cutlet.
4. Bread the Cutlets: First, dredge a cutlet in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, press it into the breadcrumb mixture, making sure to cover it completely. Repeat this process for all cutlets.
5. Heat the Oil: In a large skillet, pour in enough oil to cover the bottom, about 1/4 inch deep, and heat over medium heat. To test if the oil is ready, drop in a small piece of breadcrumb; if it sizzles, the oil is hot enough.
6. Fry the Cutlets: Carefully place the breaded cutlets in the hot oil, cooking in batches to avoid overcrowding the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Transfer cooked milanesas to a paper towel-lined plate to absorb excess oil.
7. Serve: Once all cutlets are fried, serve them hot with lemon wedges on the side. Squeeze fresh lemon juice over the milanesas for an extra burst of flavor.

Extra Tips

For an even more flavorful milanesa, consider marinating the beef in a mixture of olive oil, vinegar, and herbs for a few hours before breading.

Additionally, you can experiment with different seasonings in the breadcrumb mixture, such as dried oregano or grated cheese, to add a unique twist to the traditional recipe.

Finally, serving the milanesas with a side of fresh salad or chimichurri sauce can elevate the dish and provide a revitalizing contrast to the rich flavors.

Bolivian Salteñas

Bolivian salteñas are savory pastries filled with spiced ground beef and a medley of vegetables, encased in a slightly sweet, golden crust. These delicious hand pies are a beloved street food in Bolivia, often enjoyed for breakfast or as a snack throughout the day. The filling is characterized by a unique combination of flavors, with a slight sweetness balanced by the warmth of spices, making them a delightful experience for the taste buds.

The preparation of salteñas involves two main components: the dough and the filling. The dough is made with a combination of flour, lard, and a hint of sugar, resulting in a tender and flaky crust that beautifully complements the rich filling. The filling typically includes ground beef, potatoes, peas, and spices, all simmered together to create a flavorful mixture. Once assembled, salteñas are baked until golden brown, offering a satisfying crunch with every bite.

Ingredients (Serving Size: 4-6 people):

• For the dough:
• 4 cups all-purpose flour
• ½ cup lard or butter
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water
• 1 tablespoon vinegar
• 1 egg (for egg wash)
• For the filling:
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 cup potatoes, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• ½ teaspoon chili powder (optional, for heat)
• Salt to taste
• 1 tablespoon olive oil

Cooking Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the flour, salt, and sugar. Cut in the lard or butter until the mixture resembles coarse crumbs. Gradually add the warm water and vinegar, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.

2. Cook the Filling:

In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the ground beef to the skillet and cook until browned. Stir in the diced potatoes, peas, cumin, paprika, black pepper, chili powder, and salt. Cook for about 10 minutes, or until the potatoes are tender. Remove from heat and let cool.

3. Assemble the Salteñas:

Preheat your oven to 375°F (190°C). Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut circles of dough (about 6 inches in diameter) using a large cup or cutter. Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly, making sure no filling escapes.

4. Bake the Salteñas:

Place the assembled salteñas on a baking sheet lined with parchment paper. Beat the egg and brush the tops of the pastries for a golden finish. Bake in the preheated oven for about 25-30 minutes, or until they’re golden brown.

5. Serve and Enjoy:

Remove the salteñas from the oven and allow them to cool slightly before serving. They can be enjoyed warm or at room temperature, often accompanied by aji sauce for an extra kick.

Extra Tips:

When making salteñas, it’s important to verify that the filling isn’t too wet, as this can make the dough soggy. If necessary, you can thicken the filling by adding a small amount of flour or cornstarch.

Additionally, feel free to customize your salteñas by adding other ingredients like olives, hard-boiled eggs, or different spices to suit your taste. For a more authentic experience, serve them with a side of Bolivian-style salsa or aji for dipping!

Ecuadorian Seco De Carne

Ecuadorian Seco De Carne is a traditional beef stew that encapsulates the rich and vibrant flavors of Ecuadorian cuisine. This dish is known for its tender meat, aromatic spices, and the distinctive taste of chicha, a fermented corn beverage that adds depth and a unique flavor profile. The stew is often served with rice and avocado, making it a hearty and satisfying meal that’s perfect for family gatherings or special occasions.

This recipe not only highlights the robust flavors of the beef but also incorporates a variety of vegetables and seasonings that are staples in Ecuadorian cooking. The slow cooking process guarantees that the meat becomes tender and absorbs the flavors of the spices and herbs, resulting in a dish that’s both comforting and delicious. Whether you’re familiar with Ecuadorian cuisine or trying it for the first time, Seco De Carne is sure to impress with its bold flavors and comforting essence.

Ingredients (Serves 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced (preferably green or red)
• 2 tomatoes, chopped
• 1 cup chicha (or substitute with beer)
• 1 cup beef broth
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 teaspoon paprika
• 1 teaspoon achiote powder (annatto)
• Salt and pepper to taste
• 2 cups chopped cilantro
• 2 medium carrots, sliced
• 1 cup peas (fresh or frozen)

Cooking Instructions:

1. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the meat on all sides, which should take about 5-7 minutes. This step is essential as it develops a rich flavor base for the stew.
2. Sauté the Aromatics: Once the beef is browned, remove it from the pot and set aside. In the same pot, add the diced onion and bell pepper. Sauté for about 5 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add Tomatoes and Spices: Stir in the chopped tomatoes, cumin, coriander, paprika, achiote powder, salt, and pepper. Cook this mixture for about 3-4 minutes, allowing the tomatoes to break down and the spices to bloom, intensifying their flavors.
4. Deglaze the Pot: Return the browned beef to the pot and pour in the chicha (or beer) and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. These bits add incredible depth to the stew.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, stirring occasionally. The low and slow cooking will tenderize the beef and meld the flavors beautifully.
6. Add Vegetables: After the beef has become tender, add the sliced carrots and peas to the pot. Stir to combine and cook for an additional 20 minutes, uncovered, until the vegetables are tender.
7. Finish with Cilantro: Just before serving, stir in the chopped cilantro, allowing it to wilt slightly in the hot stew. This adds freshness and brightness to the dish.

Extra Tips:

For an even richer flavor, consider marinating the beef in the chicha overnight, as this will tenderize the meat and infuse it with more depth. Additionally, if you can’t find chicha, using a light beer or a combination of beer and corn broth can mimic the flavor profile.

Serve your Seco De Carne with a side of white rice and sliced avocado to complete the meal, and don’t hesitate to adjust the seasoning to match your personal taste preferences. Enjoy this delightful taste of Ecuador!

Paraguay’s Sopa Paraguaya With Ground Beef

Sopa Paraguaya, a traditional Paraguayan dish, is a delightful cornbread that combines the rich flavors of cheese and corn with the heartiness of ground beef. This savory dish isn’t only a staple in Paraguay but also a favorite among those who enjoy comforting, hearty meals.

The addition of ground beef elevates this dish, turning it into a fulfilling main course that’s perfect for family gatherings or casual dinners. The blend of textures and flavors makes it a unique culinary experience that will leave your guests asking for seconds.

This recipe is easy to prepare and can be made in one pot, making cleanup simple. The grounded beef is sautéed with onions and mixed with a cheesy cornmeal batter, resulting in a dish that’s crisp on the outside and soft on the inside.

Serve it warm, and you’ll enjoy the delightful aroma and taste that’s reminiscent of Paraguay’s rich culinary heritage.

Ingredients (Serves 4-6):

• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cups cornmeal
• 1 cup milk
• 1 cup shredded cheese (preferably Paraguayan cheese or mozzarella)
• 4 large eggs
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup vegetable oil

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your Sopa Paraguaya will cook evenly and develop a lovely golden crust.
2. Sauté the Ground Beef: In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onions are translucent, approximately 5-7 minutes. Make sure to break the beef into small pieces as it cooks for uniform texture.
3. Prepare the Batter: In a large mixing bowl, combine the cornmeal, milk, shredded cheese, eggs, baking powder, salt, and pepper. Stir until you have a smooth mixture. The cheese adds richness, while the cornmeal gives structure to the dish.
4. Combine Ingredients: Once the ground beef and onion mixture is ready, drain any excess fat, and add it to the cornmeal batter. Mix thoroughly to confirm that the beef is evenly distributed throughout the batter.
5. Grease the Baking Dish: Lightly grease a baking dish (about 9×13 inches) with vegetable oil. This will prevent the Sopa Paraguaya from sticking and help achieve a crispy exterior.
6. Pour and Bake: Pour the combined mixture into the prepared baking dish. Spread it out evenly, then place it in the preheated oven. Bake for about 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Once baked, remove the Sopa Paraguaya from the oven and let it cool for about 10 minutes before slicing. Serve warm and enjoy the cheesy, savory goodness with family and friends.

Extra Tips:

When preparing Sopa Paraguaya, feel free to customize the recipe by adding your favorite vegetables, such as bell peppers or spinach, for added nutrition and flavor.

Additionally, if you want an extra cheesy version, consider mixing in more cheese or sprinkling some on top before baking. For an authentic touch, serve it alongside a fresh salad or a traditional Paraguayan sauce.