x
55 Photos
x
Select File


Validate Cancel
55
Recipe of Elbows and Salpicón a la Hawaiana
Recipe

Elbows and Salpicón a la Hawaiana

30 mins
45 mins
Low
2
Favorites
Collections
Glider
Super List
Upload a picture
To print
Good afternoon, today I will tell you how my inspiration for food was born. Memories of my childhood come to my mind to see my parents and siblings reunited at lunchtime. Those times were beautiful, but they change and we have to adapt and move on. When I was 8 years old I saw my grandma in the kitchen making butter, and I loved watching the fat separate from the milk and the butter was being made, I told her that if she taught me to do it and she taught me to cook and also gave me recipes and tips. For me it is a pleasure that through food we can show our love to the family.

Ingredients

20 portions
  • 1 package elbows pasta, No. 2 The Modern
  • 3/4 kilos beef brisket
  • 3 cloves garlic
  • aromatic herbs, to taste
  • 2 onions, medium
  • 1 can pineapple, in pieces
  • 3/4 cups liquid seasoning
  • 3/4 cups olive oil
  • 1 can corn
  • 1 bunch fresh coriander
  • 5 serrano peppers
  • 750 milliliters meat broth
  • salt, to taste

Preparation

Cook the meat with water, onion, garlic and herbs until it is smooth; add salt.
Heat the water until it boils, add the pasta, salt and cook for 10 minutes or until the pasta is al dente.
Wash all the vegetables. Peel the potatoes, cut them into cubes and cook them in boiling water.
Discard the meat and add the potatoes, the corn, the sliced ​​onion, the pineapple, the chopped cilantro, the chopped chile, and the coditos.
Mix the meat broth with the seasoning juice and the olive oil. Add to the meat with a little salt and mix until integrated.

PRESENTATION

They can be prepared on toast.

TIPS

Since this meat is soft, add a pinch of salt (to avoid hardening the meat). For a better flavor you can prepare it a day before serving it.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (8)
Lorena Vital
25/07/2015 20:09:30
Fácil y muy antojable!!! me encantó la combinación con la piña y la carne, le da un toque muy fresco!!! 
Anonymous
21/07/2015 16:52:36
Delicioso! Luce muy rico y antojable ademas de innovador pero sobretodo muy practico y fácil de elaborar!!! mmmmm.... que rico!!!
Anonymous
21/07/2015 15:19:57
ES UN PLATILLO MUY FRESCO Y MUY LIGERO. CON IGREDIENTES MUY BALANCEADOS. FACIL DE LLEVAR AL TRABAJO YA QUE NO HAY QUE CALRNTAR PARA CONSUMIR. ES UN PLATILLO MUY FRESCO Y MUY LIGERO. CON IGREDIENTES MUY BALANCEADOS. FACIL DE LLEVAR AL TRABAJO YA QUE NO HAY QUE CALRNTAR PARA CONSUMIR. 
Anonymous
21/07/2015 08:51:51
Marcela dionisia leon ruiz Exquisito platillo, facil de elaborar, con mucho sabor, me encantan los platillos con fruta
Anonymous
21/07/2015 08:11:41
Xochitl leon ruiz Se ve delicioso lo preparare en casai
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
Recipe of Hawaiian Spaghetti with Ham and Pineapple

Hawaiian Spaghetti with Ham and Pineapple

6 Comments
Recipe of Hawaiian Pasta Salad

Hawaiian Pasta Salad

28 Comments
Recipe of Pasta and Cheese Cake

Pasta and Cheese Cake

2 Comments
Recipe of Hawaiian salmon

Hawaiian salmon

3 Comments
Recipe of Hawaiian Rice

Hawaiian Rice

6 Comments
ADVERTISING
ADVERTISING
ADVERTISING