Baked Oxtails
Dominican-style oxtails seasoned generously, baked low and slow, and finished with a caramelized, spoon-worthy sauce you won’t forget.
If you’ve ever been afraid to make oxtails, this is the recipe for you. This is one of those slow-cooked dishes that fills the whole house with that deep, rich, Dominican flavor before it even hits the table. Tender, fall-off-the-bone oxtails in a bold, savory sauce, this is comfort food that feels like a Sunday at home.
Table of Contents
Ingredients
3 lbs oxtails
2 tbsp garlic paste
2 tbsp sofrito
1 tbsp oregano
1 tbsp adobo
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp oil (achiote oil recommended)
2 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper (or green bell pepper), sliced
½ red onion, sliced
1 bunch fresh cilantro
Hot sauce, to taste
2 oz cognac or any dark liquor
1–2 cups water
Step-by-Step Instructions
Season the Oxtails
Add the oxtails to a large bowl. Season with garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, oil, and tomato paste. Toss well until everything is fully coated.
Add Aromatics
Mix in the sliced red bell pepper, cubanelle pepper, red onion, cilantro, and hot sauce to taste.
Transfer to a Baking Dish
Place everything into a deep baking dish or roasting pan. Pour in the cognac and 1 cup of water. Cover tightly with foil.
Bake Low and Slow
Bake at 325°F for 2½ to 3 hours, covered. Halfway through, carefully uncover and stir to redistribute the sauce and meat. Add more water if needed to keep the oxtails juicy and saucy.
Uncover and Finish
Remove the foil and continue baking for 30 minutes, allowing the sauce to reduce and the oxtails to caramelize slightly on top.
Rest and serve
Let the oxtails rest for 10 minutes before serving. Spoon the sauce over the meat, and enjoy.
Notes from My Kitchen
Low and slow is the secret; this is where the magic happens, and the meat gets that fall-apart tenderness.
Don’t skip stirring halfway through; it keeps everything evenly coated and flavorful.
If your sauce reduces too much, just add a splash of water to loosen it back up.
This is perfect over white rice, with habichuelas, or even mashed yuca.
Baked Oxtails (Dominican Style)
Fall-off-the-bone Dominican-style oxtails slow-baked in a deeply savory, herb-packed sauce that gets richer with every hour in the oven.
Ingredients
Instructions
Carne Guisada (Dominican-Style Braised Beef)
This is that classic Dominican carne guisada that always finds its way to the table when you need something hearty and satisfying. The beef gets incredibly tender, soaking up all that rich, savory sauce that was made to be eaten with white rice.
This is that classic Dominican carne guisada that always finds its way to the table when you need something hearty and satisfying. The braised beef gets incredibly tender, soaking up all that rich, savory sauce that was made to be eaten with white rice.
Table of Contents
Ingredients
3 lbs oxtails
2 tbsp garlic paste
2 tbsp sofrito
1 tbsp oregano
1 tbsp adobo
1 tbsp black pepper
2 tbsp soy sauce
2 tbsp oil (achiote oil recommended)
2 tbsp tomato paste
½ red bell pepper, sliced
½ cubanelle pepper (or green bell pepper), sliced
½ red onion, sliced
1 bunch fresh cilantro
Hot sauce, to taste
2 oz cognac or any dark liquor
1–2 cups water
Step-by-Step Instructions
1. Prep & season the beef
Clean the beef with vinegar and limes (this may slightly discolor the meat).
In a large bowl, season with garlic paste, sofrito, oregano, adobo, black pepper, soy sauce, and sour orange (or lime juice). Add sliced red onion and bell pepper. Toss well to combine. Cover and refrigerate for 1 hour.
2. Start the browning process
Heat oil in a large pot over medium-high heat. Add sugar and allow it to brown.
3. Add the beef
Add the marinated meat to the pot and let it gain color for about 5 minutes. Toss to combine.
4. First simmer
Add 2 cups of water to the seasoning bowl, swirl to capture all the flavor, and pour it into the pot. Cover and cook on medium heat for 45 minutes.
5. Second simmer
After 45 minutes, taste for flavor and salt. Add another 2 cups of water and ½ chicken bouillon cube. Cover and cook for another 30 minutes.
6. Final finish
At this point, the water should have mostly dried out, locking in flavor. Add the remaining 1 cup of water. The beef should already be very tender.
7. Add vegetables
Add additional sliced onion and bell pepper if desired. Cover and cook on high for the final 15 minutes.
8. Serve
Once fork-tender and flavorful, remove from heat and serve warm.
Notes from My Kitchen
Browning sugar gives the stew that deep color and flavor.
Letting the liquid reduce before adding more builds layers you can taste.
This is made for white rice, no shortcuts here.
Even better the next day once everything settles in.
Carne Guisada
Ingredients
Instructions
Beef Stew
This hearty beef stew simmers tender chuck beef with sofrito, warm spices, potatoes, and carrots until rich, comforting, and perfectly fork-tender.
This beef stew is the kind of meal that simmers on the stove and makes the whole house feel warm before you even take a bite. Tender beef, soft potatoes, and that rich, savory broth, it’s simple, comforting, and always hits.
Table of Contents
Ingredients
2 lbs chuck beef
2 tbsp sofrito
2 sazon packets
1 tsp garlic powder
Dash of cumin
2 tbsp Worcestershire sauce
A little oil (about 2 tbsp)
1 yellow onion, diced
2 bay leaves
2 small potatoes, peeled and diced
2–3 carrots, peeled and sliced
Water (enough to cover beef, plus 1 additional cup)
Step-by-Step Instructions
Season the beef
In a large bowl, combine the chuck beef with sofrito, sazon packets, garlic powder, cumin, Worcestershire sauce, oil, diced onion, and bay leaves. Toss well to combine and allow it to marinate.
Prep the vegetables
Peel and dice the potatoes. Slice the carrots. Set aside.
Start the stew
In a large pot over medium-high heat, add the marinated beef. Pour in enough water to fully cover the meat. Cover with a lid and cook for 1 hour and 15 minutes.
Add vegetables
After 1 hour and 15 minutes, add the potatoes and carrots to the pot. Stir to combine. Add 1 additional cup of water.
Finish cooking
Raise the heat to medium-high and cook for another 30 minutes, until the vegetables are tender and the beef is fork-tender.
Serve
Serve warm and enjoy.
Notes from My Kitchen
This is pure comfort food — simple, hearty, and deeply flavorful.
Letting the beef cook covered first ensures it becomes tender before adding the vegetables.
Perfect for cooler nights and even better the next day.
Beef Stew
Ingredients
Instructions
Braised Short Ribs
These red wine braised beef short ribs are seared for deep flavor, then slowly cooked with herbs, vegetables, and broth until meltingly tender and rich with savory sauce.
This is one of those dishes that feels like a slow Sunday, or a cold Thursday night, something rich, comforting, and made with intention. The braised short ribs turn fall-apart tender in a deep, savory sauce that tastes like it’s been cooking all day, because it has.
Table of Contents
Ingredients
2 lbs chuck beef
2 tbsp sofrito
2 sazon packets
1 tsp garlic powder
Dash of cumin
2 tbsp Worcestershire sauce
A little oil (about 2 tbsp)
1 yellow onion, diced
2 bay leaves
2 small potatoes, peeled and diced
2–3 carrots, peeled and sliced
Water (enough to cover beef, plus 1 additional cup)
Step-by-Step Instructions
Season the ribs
In a bowl, combine salt, black pepper, onion powder, garlic powder, paprika, and oil. Brush this mixture all over the beef short ribs.
Sear the meat
Heat a large pot over medium-high heat. Place each short rib into the hot pan and sear until browned. Turn to brown on all sides to lock in flavor. Remove the ribs from the pot and set aside.
Build the base
In the same pot, lower the heat to medium, add diced onion, carrots, and celery. Cook until slightly softened. Stir in tomato paste.
Deglaze & reduce
Pour in the dry red wine and let it cook down for about 10 minutes.
Add herbs & broth
Add thyme and rosemary. Pour in the beef broth. Taste for salt and adjust as needed.
Braise
Return the seared short ribs to the pot. Keep the heat at medium, cover, and cook for 2 hours. Set a timer.
Notes from My Kitchen
Searing is what builds the depth of flavor — don’t skip it.
The wine cooks down and adds richness, not heaviness.
These get better as they sit — leftovers are elite.
Slow-Braised Beef Short Ribs
Ingredients
Instructions
Dominican Style Meatballs
Juicy meatballs simmered in a savory Dominican-style sauce that’s packed with flavor. The sofrito and spices bring it all together beautifully. Serve it over rice, pasta, or mashed potatoes, and it just works.
Juicy meatballs simmered in a savory Dominican-style sauce that’s packed with flavor. The sofrito and spices bring it all together in the best way. Serve it over rice, pasta, or mashed potatoes, and it just works.
Table of Contents
Ingredients
For the Meatballs
2 lbs ground beef
2 tbsp sofrito
1 tbsp garlic paste
½ yellow onion, grated
1 tbsp garlic powder
1 tbsp adobo (all-purpose seasoning)
1 tbsp oregano
1 cup plain breadcrumbs
1 egg, beaten
Fresh cilantro
For the Sauce
Oil (for sautéing)
½ yellow onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 tbsp tomato paste
2.5 cups water
1 tbsp bouillon
1 tsp black pepper
2 tsp vinegar
Fresh cilantro
Step-by-Step Instructions
Step 1: Make the Meatballs
In a large bowl, combine ground beef, sofrito, garlic paste, grated onion, garlic powder, adobo, oregano, breadcrumbs, and beaten egg.
Mix thoroughly until well combined.
Using an ice cream scoop, form uniform meatballs.
(2 lbs should yield about 25 medium-sized meatballs.)
Step 2: Brown the Meatballs
In a pan over medium-high heat, brown the meatballs without oil, about 2–3 minutes per side.
Remove and set aside.
Step 3: Build the Sauce
In the same pan, add a little oil.
Add onion and bell peppers. Cook until softened.
Stir in tomato paste and combine well.
Lower heat to medium.
Add water, bouillon, black pepper, and vinegar. Stir.
Step 4: Finish the Dish
Add the browned meatballs back into the sauce.
Baste the meatballs with sauce.
Cover and cook for 20 minutes.
Halfway through, baste again and cover.
Finish with fresh cilantro.
Notes from My Kitchen
Grated onion keeps the meatballs moist and flavorful.
Browning without oil helps them hold their shape.
Perfect with white rice, pasta, or mashed potatoes
Dominican Style Meatballs (Albóndigas)
Ingredients
Instructions
Grilled Steak (Medium)
This is that simple, no-fuss steak that comes out juicy and perfectly cooked every time. When you get the timing right and let it rest, you end up with that tender, flavorful bite that feels like a proper cookout moment.
This is that simple, no-fuss steak that comes out juicy and perfectly cooked every time. When you get the timing right and let it rest, you end up with that tender, flavorful bite that feels like a proper cookout moment.
Please visit my sofrito recipe for the seasoning!
Table of Contents
Ingredients
½ cup avocado oil
3 tbsp steak seasoning
1 tbsp salt
Steaks (about 1-inch thick)
Step-by-Step Instructions
Bring steaks to room temperature
Remove the steaks from the refrigerator and let them sit on the counter for about 1 hour.
Do not grill a cold steak straight from the fridge.
Make the marinade
In a bowl, combine avocado oil, steak seasoning, and salt.
Pour the marinade over the steaks and coat evenly.Preheat the grill
Turn on all burners to medium heat.
Line the grill grates with aluminum foil.Initial sear
Place the steaks on the hot foil.
Cover and cook for 2 minutes.
Flip and cook another 2 minutes.
Set a timer — don’t guess.Indirect heat finish
Move the steaks to the top rack (indirect heat).
Turn off all burners except the middle one.
Cover and cook for 8 minutes.Rest
Remove the steaks from the grill and let them rest for 10 minutes.
Do not cut, move, or disturb them during this time.Slice & serve
Slice after resting and serve.
Notes from My Kitchen
Resting is non-negotiable — that’s how you get juicy steaks.
Using indirect heat finishes the cook without burning the outside.
Set timers. Grilling is not a guessing game.
Grilled Steak, Perfect Medium
Ingredients
Instructions
Ground Beef (Two Ways)
A versatile Dominican-style ground beef that works for everything. Use it as-is for empanadas, tacos, or rice, or build it out into a rich base for pasta dishes. One recipe, multiple moves.
A versatile Dominican-style ground beef that works for everything. Use it as-is for empanadas, tacos, or rice, or build it out into a rich base for pasta dishes. One recipe, multiple moves.
Table of Contents
Ingredients
3 lbs ground beef (or turkey or chicken)
1 yellow onion, diced
1 bell pepper, diced
2 tbsp olives
2 tbsp cooking oil (achiote oil used)
3 tbsp sofrito
2 tbsp garlic paste
1 tbsp soy sauce
2 chicken bouillon cubes
1 tbsp garlic powder
1 tbsp oregano
Black pepper (to taste)
2 tbsp tomato paste
2 cups pasta sauce (my go-to for my ground beef is, Ragu, meat flavored)
For Pasta Version Only:
2 cups pasta sauce (meat-flavored or preferred)
Step-by-Step Instructions
1.Build the base
In a pot over medium-high heat, add oil. Add diced onion, bell pepper, and olives. Stir and cook until softened.
2. Cook the meat
Add ground beef. Break it down and combine with the vegetables. Cook until it begins to take on color.
3. Season
Add sofrito, garlic paste, soy sauce, chicken bouillon cubes, black pepper, garlic powder, and oregano.
Stir and cook uncovered for 5 minutes.
4. Add tomato paste
Stir in tomato paste and combine well.
Version 1: For Empanadas, Tacos, or Rice
Cook for an additional 5 minutes.
Remove from heat and use as desired.
Version 2: For Lasagna or Pasta Bakes
Add 2 cups of pasta sauce. Lower heat to low and cook for 10 minutes.
Remove from heat and use for pasta dishes.
Notes from My Kitchen
This recipe doubles easily for large batches.
Achiote oil adds color, but any oil works.
Letting it cook uncovered builds flavor.
Ground Beef (Two Ways)
Ingredients
Instructions
Osso Bucco Guisado (Dominican-Style Beef Shank)
Osso buco is traditionally an Italian cut, but in Dominican kitchens, we’ve made it our own. Cooked down like a classic guisado, the beef shank turns fall-apart tender in a rich, seasoned sauce that was made for a plate of white rice.
Osso buco is traditionally an Italian cut, but in Dominican kitchens, we’ve made it our own. Cooked down like a classic guisado, the beef shank turns fall-apart tender in a rich, seasoned sauce that was made for a plate of white rice.
Table of Contents
Ingredients
2 lbs beef shank (osso buco style, sliced)
3 tbsp sofrito
2 tbsp garlic paste
4–5 olives
1 bell pepper, sliced
½ red onion, sliced
1½ tbsp all-purpose seasoning
½ tbsp black pepper
1 tbsp Dominican oregano (crushed between palms)
2 tbsp oil (avocado oil)
2 chicken bouillon cubes
4 cups water (divided, depending on pot size)
Step-by-Step Instructions
Season & marinate
In a large bowl, combine the beef shank with sofrito, olives, all-purpose seasoning, sliced onion and bell pepper, black pepper, garlic paste, oil, and Dominican oregano. Toss well to combine and marinate for at least 30 minutes.
Brown the bouillon
In a large pot over medium heat, add a little oil and brown the two chicken bouillon cubes. Then, add in the seasoned osso bucco without the seasoning marinade, let them cook for about 5 minutes, then flip to brown the other side.
Start the braise
Pour in 2 cups of water to the marinade bowl, and pour this liquid into the pot. Cover and cook on medium heat for 45 minutes.
Taste & adjust
At the halfway mark, taste for salt and adjust if needed.
Add more liquid & continue cooking
After 45 minutes, stir the meat with a cooking spoon. Add the remaining 2 cups of water. The meat should be almost tender at this point.
Finish cooking
Add fresh vegetables, cover, and cook on high for another 30 minutes.
Serve
Once the meat is tender and breaking apart easily, remove from heat and serve warm.
Notes from My Kitchen
Osso buco is sliced beef shank — rich in collagen and marbling, which makes it perfect for braising.
Browning the bouillon cubes adds deeper color and flavor to the stew.
This is made for rice — don’t skip it.
Osso Buco Guisado (Dominican-Style Beef Shank)
Ingredients
Instructions
Pepper Steak
This is one of those quick stovetop meals that still feels hearty and satisfying. The steak stays tender, the peppers stay vibrant, and everything comes together in a rich, savory sauce.
This pepper steak is one of those quick stovetop meals that still feels hearty and satisfying. The steak stays tender, the peppers stay vibrant, and everything comes together in a rich, savory sauce.
Table of Contents
Ingredients
2.5 lbs top round steak, sliced into thin strips
1 tbsp garlic paste
1 tsp onion powder
1 tsp adobo
1 tsp black pepper
1 tsp paprika
1 tbsp low-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp cooking oil
2 cups water (added to seasoning bowl)
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Step-by-Step Instructions
Season the steak
In a large bowl, combine the sliced steak with garlic paste, onion powder, adobo, black pepper, paprika, and soy sauce. Add Worcestershire sauce and mix well to combine.
Start cooking
In a large pan over medium-high heat, add the oil. Add the seasoned steak to the pan.
Add liquid & simmer
Add 2 cups of water to the seasoning bowl, swirl to capture all remaining flavor, and pour it into the pan. Lower the heat to medium, cover, and cook for 30 minutes.
Add vegetables
After 30 minutes, check the gravy levels. If no additional water is needed, add the sliced peppers and yellow onion. Stir to combine.
Finish cooking
Raise the heat back to medium-high, cover, and cook for 10 minutes.
Serve
Serve warm, preferably with white rice.
Notes from My Kitchen
Swirling water in the seasoning bowl makes sure no flavor goes to waste.
Letting it simmer covered keeps the steak tender.
The peppers should stay slightly vibrant — don’t overcook them.
Pepper Steak
Ingredients
Instructions
Picadillo (Ground Beef & Potatoes)
Picadillo has roots in Cuban cooking, but this Dominican version makes it our own. The beef cooks down with potatoes that soak up all that rich, savory flavor. Simple, hearty, and always best served over white rice.
Picadillo has roots in Cuban cooking, but this Dominican version makes it our own. The beef cooks down with potatoes that soak up all that rich, savory flavor. Simple, hearty, and always best served over white rice.
Table of Contents
Ingredients
2 tbsp oil
1 small red onion, diced
6 garlic cloves, grated (or 1 tbsp garlic paste)
½ red bell pepper, diced
½ green bell pepper, diced
1 tbsp olives
1 chicken bouillon cube (or beef bouillon if preferred)
2 tbsp sofrito
2 lbs ground beef
1 tbsp adobo
1 tbsp black pepper
1 tbsp onion powder
1 tsp oregano
1 tsp cumin
2 tbsp soy sauce
2 tbsp tomato paste
3 small potatoes, peeled and cubed
2 cups water (more if needed)
Fresh cilantro
Step-by-Step Instructions
Build the base
In a pot over medium heat, add oil.
Add diced red onion, grated garlic, bell peppers, olives, and chicken bouillon cube. Stir and cook until softened.Add sofrito & beef
Add sofrito and ground beef. Break the meat down into the vegetable base.
Cook for about 5 minutes until browned.Season
Add black pepper, adobo, onion powder, oregano, cumin, soy sauce, and tomato paste. Stir well to fully combine.
Add potatoes & liquid
Add cubed potatoes and 2 cups of water. Cover and cook on medium heat for 25 minutes.
Finish
Stir and check that potatoes are tender. Garnish with fresh cilantro.
Serve
Serve warm, preferably with white rice.
Notes from My Kitchen
Chicken bouillon is traditional for that flavor boost.
Potatoes absorb all that delicious seasoning.
Great for tacos, empanadas, or over rice.
Picadillo (Ground Beef & Potatoes)
Ingredients
Instructions
Dominican-Style Ropa Vieja
Ropa vieja is rooted in Cuban cooking, but Dominican kitchens have made it their own with bold seasoning and that rich guisado-style sauce. The beef shreds down tender and juicy, soaking up all that flavor that was made to be served with rice and a side of avocado.
Ropa vieja is rooted in Cuban cooking, but Dominican kitchens have made it their own with bold seasoning and that rich guisado-style sauce. The beef shreds down tender and juicy, soaking up all that flavor that was made to be served with rice and a side of avocado.
Table of Contents
Ingredients
For the beef:
8 lbs beef flank
Oil (for browning)
2 garlic cloves (to brown in oil)
3 tbsp salt
1 tbsp black pepper
1 tbsp ground cumin
2 tbsp oregano (Dominican oregano, crushed between palms)
1 tbsp all-purpose seasoning
½ red onion, sliced
4 garlic cloves, minced
4 cups water
For the stew:
4 tbsp achiote oil
8 garlic cloves, chopped
⅓ cup sofrito
2 chicken bouillon cubes
½ cup tomato paste
4 cups reserved pressure cooker liquid
1 tbsp all-purpose seasoning
1 tbsp oregano
1 capful vinegar
2 tbsp soy sauce
1 red bell pepper, sliced
1 cubanelle pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
Fresh cilantro, for garnish
Step-by-Step Instructions
Part 1: Cook & Shred the Beef
Prep the meat
Cut the beef flank against the grain into large pieces so they fit comfortably in the pressure cooker.
Brown the garlic
In the pressure cooker over medium heat, add oil and brown the 2 garlic cloves. Remove the garlic before it burns.
Brown the beef
Add the beef pieces and allow them to gain some color.
Season
Add salt, black pepper, ground cumin, oregano (crushed between your palms), all-purpose seasoning, sliced red onion, and minced garlic.
Add water & pressure cook
Pour in 4 cups of water to cover. Seal the pressure cooker and add the valve.
Set a timer for 40 minutes.Adjust heat
Around the 20-minute mark, when the cooker reaches pressure, lower the heat to low.
Release & shred
Once the timer is up and the pressure has released naturally, open the cooker. The beef should be very tender. Shred using two forks, or use a hand mixer for large batches. Shred any large chunks by hand.
Reserve 4 cups of the cooking liquid for the stew.
Part 2: Build the Stew
Start the base
In a large pot over medium heat, add achiote oil.
Add chopped garlic and cook briefly.Build flavor
Stir in sofrito, chicken bouillon, tomato paste, and 4 cups of the reserved beef liquid.
Season
Add all-purpose seasoning, oregano, vinegar, and soy sauce.
Let this simmer for 10 minutes to build flavor.Add beef & vegetables
Add the shredded beef, sliced bell peppers, and sliced red onion.
Finish cooking
Lower the heat to medium and cook for 20 minutes, allowing everything to come together.
Garnish & serve
Top with fresh cilantro and serve warm.
Notes from My Kitchen
Cooking in a pressure cooker cuts the time in half while keeping the beef incredibly tender.
Crushing the oregano between your palms releases more flavor.
Using a hand mixer for shredding saves serious time when cooking for a crowd.
Dominican-Style Ropa Vieja (Carne Ripiada)
Ingredients
Instructions
Carne Frita (Dominican Style Fried Steak)
Crispy on the outside, juicy on the inside, just how carne frita should be. The garlic, oregano, and lime bring that bold Dominican flavor in every bite. Serve it hot with tostones and extra lime on the side.
Crispy on the outside, juicy on the inside, just how carne frita should be. The garlic, oregano, and lime bring that bold Dominican flavor in every bite. Serve it hot with tostones and extra lime on the side.
Table of Contents
Ingredients
2 lbs sliced top sirloin steak
8 garlic cloves
1 tbsp salt
1 tbsp ground oregano
1 tbsp black pepper
½ tbsp soy sauce
Juice of 2 limes
Oil for frying
Step-by-Step Instructions
1. Prep the Steak
Layer steaks together and cut into 1½-inch wide pieces. Clean steak with lime juice and water. Rinse and pat dry.
2. Start the browning process
In a pilón (or mortar and pestle), mash: Garlic cloves and salt. Mash until a thick paste forms.
3. Season
Add garlic paste to steak. Add oregano, black pepper, soy sauce, and lime juice. Mix well to coat evenly.
4. Fry
Heat oil on high heat for 3 minutes. Lower to medium once steak is added.
Fry for 3 minutes. Flip and fry another 3 minutes.
Cook in batches to avoid overcrowding and dropping oil temperature.
Notes from My Kitchen
Thin cut steak cooks fast, don’t overcook.
High heat first, then medium keeps it juicy.
Best served with tostones and lime wedges.
This tastes like summer nights and loud music
Carne Frita
Ingredients
Instructions
Chipotle Steak Tostadas
These chipotle steak tostadas are smoky, spicy, and layered with bold flavor. The creamy toppings balance everything out perfectly.
These chipotle steak tostadas are smoky, spicy, and layered with bold flavor. The creamy toppings balance everything out perfectly.
Table of Contents
Ingredients
1/2 can chipotle peppers in adobo
1/2 yellow onion
10 garlic cloves
Fresh cilantro
Juice of 1 lime
1 tbsp salt
1 tsp cumin
1/3 cup olive oil
NY strip steak, cubed
Oil for cooking
Tostadas
Guacamole
Cheese
Sour cream
Sliced onions
Cilantro sauce (optional)
Step-by-Step Instructions
Blend marinade ingredients.
Coat the steak and marinate 1 hour.
Cook steak on high heat until charred.
Assemble tostadas with toppings.
Notes from My Kitchen
Adjust chipotle for spice level.
Don’t overcrowd the pan.
