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ARG Celebrates Hispanic Heritage Month

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Join us in celebrating this month by enjoying some of our team’s favorite recipes and the fond memories around them! Chef Omar and the team share some of their favorite recipes.

Calabazas Sancochadas

Prep Time: 20 minutes / Cook Time: 15 minutes / Total Time: 35-40 minutes / Difficulty: Beginner / Vegan / Served As: side dish or entree / Serves 4

Ingredients:

3 Med-Large green zucchini ¼” dice

½ cup small dice yellow onion

½ tbs minced garlic

2 plump tomatoes small dice

¼ cup chopped cilantro

1 tbsp lemon juice

1 jalapeno Julieanne (optional)

¼ olive oil

1 tsp kosher salt

¼ tsp fine black pepper

Prep: Dice all of your vegetables and set them aside, keep them near you as you will sauté in sequence.

Cooking: Set a sauté pan on high heat, add oil once hot add onions, and cook until translucent. Lower to medium heat and, add garlic cook for 1 minute Add diced tomato and H2O cook for 4-5 minutes, stirring constantly. Add diced zucchini salt, and pepper stir to incorporate all components together let cook for 2-3 minutes. Finish with the lemon juice and chopped cilantro stir to incorporate Serve with Rice and Beans or your favorite type of tortilla


Bistec Ranchero

Prep Time: 30 minutes / Cook Time: 30 minutes / Total Time: 1 hour / Difficulty: Intermediate / Served As: Entree / Serves 6

Ingredients:

2 lbs. Rib eye steak cleaned and in 1” strips (can sub with skirt or flap steak)

1 medium yellow onion Julianne

2 Medium Yukon potatoes ¼ “Diced

1/4 cup olive oil

1 Tbs minced garlic

2 plump tomatoes small dice

1 TBS tomato paste

¼ cup chopped cilantro

1 tbsp lemon juice

2 jalapenos Julieanne (optional)

1 TBS ground cumin for Marinade

½ TBS chili powder for Marinade

½ TBS dried oregano for Marinade

1 TBS kosher salt for Marinade

1 TBS salt split while cooking

1tsp fine black pepper for Marinade

Prep: Dice all your vegetables, and beef and set them aside

Marinade: In a mixing bowl add oil, lemon juice, cumin powder, chili powder, oregano, salt, and pepper mix well with a whisk, then add beef and coat well. Cover and refrigerate for 20 minutes. Note: you can do this the day before and refrigerate overnight for a more intense flavor.

Cooking: Set a 3qt pot at medium-high heat add 1 TSP of oil, once hot add your marinated beef stir, and let brown, once brown add ½ cup of water, lower heat, and cover for 10 minutes

After 10 minutes remove the meat with broth in a bowl and set aside.

Add ½ TBS of oil on the same pan, once hot add your onion let cook for 3-4 minutes, then add your garlic and stir so that garlic does not brown, do this for about 2-3 minutes at medium-high heat.

Add your tomato paste and tomatoes, stir to incorporate, and let cook for 3 minutes

Add ½ cup of H2O and your potatoes along with ½ TBS of salt, stir and cover for 3-4 minutes

Add the beef and broth back into the pot stir to mix well with the potatoes, and onions, add your jalapeños at this point and cover for 3-4 minutes

Stir and add your cilantro, check that the potatoes are fork-tender, lower heat, and coverlet simmer for an additional 6-7 minutes.

Beef should be tender, potatoes soft. The sweetness of the onions should come through and the freshness of the cilantro. Serve with your favorite rice dish and tortillas.