Vori Vori de Carne

• परोसना: 12 servings
• सक्रिय समय: 15 minutes
• कुल समय: 1 hour

सामग्री

500 g precooked P.A.N white cornmeal or Maseca. (I use P.A.N. brand)

250 g Mexican blend, mozzarella, or any cheese you have on hand; if using Parmesan, use half the amount.

5 lb assorted beef such as chuck-eye roast, chuck, beef shank with marrow, short ribs, or back ribs, trimmed and cut into chunks, or use just one cut if preferred.

2 beef marrow bone (optional but highly recommended for a more intense beef flavor)

2 large yellow onions (, chopped)

6 cloves garlic (, finely chopped)

4-7 carrots (, peeled and cut into chunks)

1 ½ pounds (1 small) acorn squash (, peeled, seeded, and cut into 1-inch chunks)

5 Roma tomatoes (, chopped)

2 Poblano pepper or bell pepper (, chopped)

1 medium sweet potato (, peeled and cut into 1-inch pieces.)

1 medium Yukon gold or red potato (, peeled and cut into 1-inch chunks)

2-1/2 Tablespoons Knorr Beef Flavor Bouillon (, to taste)

kosher salt to taste

1/4 teaspoon ground black pepper (, to taste)

1/4 teaspoons red paper flakes (, to taste)

16 cup hot water (, as needed)

2 whole ear corn (, cut crosswise into 2-inch rounds)

1 cup frozen corn kernels (, optional)

4 tablespoons Olive oil or canola oil

Juice from 1 lemon or lime (, to taste)

निर्देश

Heat the oil in a large stockpot over medium-high heat until just smoking. Add the assorted beef and the beef marrow bone, cook, stirring frequently, until browned.

Add the onions, poblano pepper, tomatoes, chili pepper, beef-flavored bouillon, and garlic. Cook, stirring constantly, until the vegetables soften, about 5 minutes.

Add enough hot water to fully cover the meat and vegetables. Bring to a boil, then reduce to medium-low, cover, and simmer for 1½ to 2 hours, or until the meat is tender.

Meanwhile, in a large bowl, combine the cornmeal and cheese. Gradually add about 6 ladles of hot beef broth, stirring with a wooden spoon until the mixture comes together into a soft, moist dough that holds its shape.

Let the dough cool just enough to handle, then knead briefly by hand until smooth and even.

Pinch off about 1 tablespoon of dough—no need to be perfect—roll it into a 1-inch ball, and place it on a plate. Repeat until all the dough is shaped.

Cover the vori vori with plastic wrap and let rest at room temperature for 10 minutes, or refrigerate until ready to use.

Add the sweet potato, white potato, and squash to the beef dumpling soup.

Cover and cook until the vegetables are tender, about 15 to 30 minutes, or until the soup reaches the desired consistency. Taste and adjust seasoning with salt and pepper if needed.

Gently add the dumplings to the soup a few at a time to prevent splashing or breaking. They will sink at first, then slowly rise to the surface as they cook, about 10 minutes. Gently stir or carefully shake the pot to keep the dumplings from sticking while maintaining their shape. Add the chopped cilantro and green onion, gently shaking the pot to distribute evenly.

Stir in the lemon juice just before serving. Serve hot, garnished with extra cilantro or parsley, and enjoy with cooked yuca or crusty bread, along with a wedge of lime.

पोषण

• कैलोरीज़: 560 kcal
• कुल वसा: 22 g
• संतृप्त वसा: 8 g
• असंतृप्त वसा: 12 g
• कोलेस्ट्रॉल: 83 mg
• सोडियम: 400 mg
• कुल कार्बोहाइड्रेट: 53 g
• आहार फाइबर: 8 g
• कुल शर्करा: 7 g
• प्रोटीन: 37 g