The Chew: Plantain With Beef Hash Recipe & Shrimp Tacos With Pineapple Salsa

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The Chew: Viewers Share Their Recipes

On The Chew, Chew viewers brought in some of their favorite Mexican recipes and got them taste tested. They included a plantain with beef hash recipe, a chicken and vegetable quesadilla with guacamole recipe, and a shrimp tacos with pineapple salsa recipe, and the best was chosen to be cooked on the show. The plantain with beef hash recipe came out on top and was prepared on air.

Lynn, who won the competition, is from Costa Rica, and she said that Costa Rican and Mexican foods and flavors are very similar. She makes the plantain with beef hash dish because the entire recipe is composed of low-price ingredients.

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The Chew: Plantain With Beef Hash Recipe Ingredients

The Chew: Plantain With Beef Hash Recipe & Shrimp Tacos With Pineapple Salsa

Lynn’s plantain with beef hash recipe is made up of low-priced ingredients.

  • 3 Plantains (slightly ripe but not green)
  • 1-2 pounds roasted and shredded Beef
  • 1 Onion (finely chopped)
  • 1/2 Bell Pepper (finely chopped)
  • 3 tablespoons Cilantro (finely chopped)
  • 1 teaspoon Annatto Paste
  • Adobo Seasoning to taste
  • 1 cup reserved Braising Broth
  • 3 tablespoons Extra Virgin Olive Oil
  • Tortillas or White Rice to serve

For the Slow Cooker Braised Beef:

  • 2 pounds Beef Roast
  • 1 tablespoon Vegetable Oil
  • 1 Yellow Onion (sliced)
  • 4 Garlic cloves (finely chopped)
  • 1/2 tablespoon Tomato Paste
  • 2 cups Beef Broth
  • 1 teaspoon dried Parsley
  • 2 teaspoons Chili Powder
  • 1 1/2 teaspoons Cumin
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano

The Chew: Plantain Recipe With Beef Hash Directions

  1. Peel and roughly chop the plantains.
  2. Set aside.
  3. Heat a large skillet over medium-high with oil.
  4. Add the onion, bell pepper and cook until soft, about 5 to 7 minutes.
  5. Add the cilantro, annatto paste, adobo and season to taste.
  6. Cook for 2 more minutes.
  7. In a large non-stick pan, add the plantains and the reserved braising liquid.
  8. Substitute potatoes if you can’t find plantains.
  9. Cook for 3 to 4 minutes or until the plantains are soft.
  10. Remove plantains from the liquid and chop. Reserve liquid.
  11. Stir in the meat and plantains into the pan with the vegetables.
  12. Loosen with reserved liquid if needed.
  13. Serve with tortillas or white rice. Mixture can also be used as an empanada filling.

For the Slow Cooker Braised Beef:

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  1. Season beef with salt and pepper on all sides. 
  2. Heat vegetable oil in a large skillet over medium-high.
  3. Add the beef and sear on all sides until brown, about 3 to 4 minutes per side.
  4. Transfer seared beef to a slow cooker.
  5. Add the onions to the skillet and for until slightly soft, about 2 minutes.
  6. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds.
  7. Deglaze with the broth, scraping up brown bits from the bottom of the pan.
  8. Stir in the seasonings.
  9. Pour the mixture into the slow cooker.
  10. Cook on low for 6 to 8 hours or until the beef is fork tender.
  11. Remove the beef and shredded with two forks.
  12. Reserve a cup of the cooking liquid.
  13. Return the shredded meat to the slow cooker to soak up excess liquid.

The Chew: Chicken And Vegetable Quesadilla With Guacamole Recipe

For the Chicken and Vegetable Quesadilla:

  • 1 Rotisserie Chicken (shredded)
  • 1 Red Bell Pepper (seeded and sliced)
  • 1 Yellow Bell Pepper (seeded and sliced)
  • 1 medium Sweet Onion (sliced)
  • 1/2 pound Baby Bella Mushrooms (sliced)
  • 1 cup Fontina Cheese (grated)
  • 1 cup Cheddar Cheese (grated)
  • 1 cup Canned Black Beans (rinsed)
  • 8 Whole Wheat or Flour Tortillas
  • Fajita Seasoning (to taste)
  • Cajun Seasoning (to taste)
  • Garlic Flavored Olive Oil

For the Guacamole:

  • 4 Avocados (peeled; seeded and roughly chopped)
  • 2 Roma Tomatoes (seeded and chopped)
  • 2 tablespoons Flat Leaf Italian Parsley (chopped)
  • 2 tablespoons Chives (chopped)
  • Fresh Squeezed Lime Juice
  • Sea Salt to taste

The Chew: Chicken and Vegetable Quesadilla with Guacamole Directions

For the Chicken and Vegetable Quesadilla:

  1. Add 1 tablespoon of flavored olive oil to pan and saute peppers and onions with some fajita seasoning and cajun seasoning until slightly softened.
  2. In a separate pan, saute mushrooms in some olive oil until caramelized.
  3. Then, add mushrooms to the pepper and onion mixture.
  4. Shred the chicken and mix with some cajun and fajita seasoning until chicken takes on an slightly orange color.
  5. In large frying pan or griddle (sprayed with cooking spray), start to build the quesadilla.
  6. Put one tortilla shell in pan/griddle add some cheese, beans, some of the pepper, onion and mushroom mixture, the shredded chicken and a little more cheese on top.
  7. Add another tortilla on top.
  8. Cook 1 to 2 minutes per side or until golden brown.
  9. Remove to a cutting board and cut into 4 or 6 slices.
  10. Serve with the following condiments – pickled jalapenos, crema or sour cream, mango salsa or a plain salsa and guacamole.

For the Guacamole:

  1. Peel and mash the avocados (I like mine chunky) and put in bowl with chopped tomato, parsley, chives and a few tablespoons of lime juice.  
  2. Add sea salt to taste. 
  3. Serve with quesadilla or blue corn tortilla chips.

The Chew: Shrimp Tacos with Pineapple Salsa Recipe

  • 1 Chipotle Chile (seeds removed)
  • 1 1/2 tablespoons Adobo Sauce
  • 3 tablespoons Honey
  • 2 cloves Garlic (crushed)
  • 1 Pineapple (cut into rings)
  • 1 pound large Shrimp (peeled and deveined)
  • 1/2 Red Onion (sliced)
  • 1/2 cup fresh Cilantro
  • Corn or Flour Tortillas (warmed)
  • fresh Limes
  • Salt and Pepper

The Chew: Shrimp Tacos with Pineapple Salsa Directions

  1. Preheat grill. In blender, puree chile, adobo sauce, honey, garlic, half of pineapple and salt and pepper.
  2. Pour half of the sauce in a baking dish with the shrimp to marinate for a few hours.
  3. Alternatively, you can brush the shrimp with the sauce when grilling.
  4. Save the rest for serving.
  5. Grill onion and rest of pineapple, until tender, turning halfway through.
  6. When done remove from grill and chop.
  7. Stir in cilantro and salt and pepper.
  8. Grill shrimp.
  9. Squeeze limes over shrimp.
  10. Assemble warm tortillas with shrimp and salsa and serve with reserved sauce

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