Ingredients with Measurements:
- 1 lb. posta sudada (beef round steak)
- 1 lb. shrimp, peeled and deveined
- 1 cup pineapple chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tbsp. vegetable oil
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
Special Equipment Needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
Step-by-Step Instructions:
1. Cut the posta sudada into small cubes and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the onion and garlic and sauté until the onion is translucent.
4. Add the tomatoes, cumin, oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
5. Add the posta sudada and cook for 10 minutes, stirring occasionally.
6. Add the water and bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally.
7. Add the shrimp and pineapple chunks and cook for an additional 10 minutes, stirring occasionally.
8. Serve hot with rice or tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Fat: 12g
Carbohydrates: 25g
Protein: 38g
Substitutions for ingredients:
- Beef round steak can be substituted with beef chuck roast or pork shoulder.
- Shrimp can be substituted with chicken or tofu.
- Pineapple chunks can be substituted with mango or papaya.
Variations:
- Add diced bell peppers for extra flavor and color.
- Use canned tomatoes instead of fresh tomatoes for a quicker preparation time.
- Add a can of black beans for extra protein and fiber.
Tips and Tricks:
- Cut the posta sudada into small cubes to ensure even cooking.
- Use fresh pineapple for the best flavor.
- Adjust the seasoning to your taste.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in a large bowl or individual bowls.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested Side Dishes:
- Tortillas
- Cornbread
- Salad
Troubleshooting Advice:
- If the posta sudada is tough, cook for an additional 30 minutes.
- If the dish is too spicy, reduce the amount of cumin and black pepper.
Food Safety Advice:
- Cook the shrimp until they are pink and opaque.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Posta sudada is a traditional Mexican dish that originated in the state of Sinaloa. It is typically made with beef round steak and simmered in a tomato-based sauce.
Flavor Profiles:
This dish is savory, slightly sweet, and spicy.
Serving Suggestions:
Serve hot with rice or tortillas.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian