Goya Meat Recipes
Grilled Pork Chops and Onions
Ingredients
6 (3/4 to 1 inch thick) pork chops, trimmed
1 large onion, peeled and thickly sliced
1 cup of Goya Mojo Chipotle plus more for basting
Directions
1. In a self-sealing bag*, combine the chops, onion and 1 cup of
Mojo. Seal and let marinate in refrigerator for as little as 15
minutes or up to overnight. The longer it marinates the more Mojo
flavor.
2. Prepare a medium-hot fire in grill. Remove chops and onion from
marinade, shaking off excess liquid. Discard marinade.
3. Place chops and onion on grill. Cook, turning occasionally and
basting with additional Mojo for about 15-20 minutes. Chops are
done when they are browned on both sides and reach 160° F. The
onion should be nicely browned.
* If you do not have a self-sealing bag, be sure to use a non-reactive
container such as a glass or stainless steel baking dish to marinate
your chops. Do not use aluminium.
Serves 6
Fajitas
Ingredients
1 lb. skirt steak or flank steak, cut with the grain in 2 inch
strips
Goya Mojo Criollo for marinade
6 white mushroom, sliced
1 green or red pepper, cut into strips
1 medium onion, cut into strips
3 tbsp. Goya Olive Oil
1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper
8 6-inch Goya Flour Tortillas
Garnishes
Goya Salsa Pico de Gallo
Sour Cream
Goya Guacamole
Goya Salsita (preferred flavor)
Directions
1. Preheat oven to 350°F.
2. In a non-reactive container, marinate steak in Goya Mojo Criollo.
The longer it marinates the better the taste. Refrigerate until
ready to use.
3. In a skillet on medium, heat 2 tbsp. oil and cook onion and mushrooms
until onions are golden. Stir in peppers and cook 1 minute. Shake
on adobo, remove from skillet and keep warm.
4. Add 1 tbsp. oil to skillet and turn heat to medium -high. Cook
steak until desired doneness. Remove from skillet and allow to rest
for a few minutes before cutting, against the grain, into thin slices.
5. Sprinkle tortillas with a few drops of water, wrap in foil and
warm in preheated oven for 5 minutes.
6. On a large platter, arrange steak, onion mixture and garnishes.
Keep the tortillas warm in the foil or in cloth napkin. Spoon meat
and onion mixture into center of tortilla. Add desired garnishes,
wrap and enjoy.
Serves 4
Traditional Turkey a la Goya
Ingredients
1 10 - 12 lbs. turkey
2-3 envelopes Sazon Goya with Culantro & Achiote
1/4 cup Goya Lemon Juice
1 envelope Goya Chicken Bouillons
Goya Adobo to taste
Filling Ingredients:
1 envelop Sazon Goya with Culantro & Achiote
1/4 butter - margarine
1 big onion
1 lb. ground beef
1 envelop Goya ham bouillon
5 slices bread without crust
3/4 cup milk
1/2 cup raisins
1/2 cup white wine
2 boiled eggs - in cubes
2 tbsp salt
1/2 cup mashed apples
Directions
Preparing the Turkey:
1. Season turkey with plenty of GOYA adobo and lemon juice the day
before. Let ingredients be absorbed.
2. Smear turkey with Sazon GOYA with Cilantro & Achiote. Use
a second envelope for the turkey's interior.
3. Fill turkey before cooking, tie wings and legs.
4. Add the chicken bouillon (mixed with water) and cook in preheated
oven (375º F). Cook 15 min. per pound.
5. Every 30 minutes, season turkey with its own sauce until cooked.
Cook to taste. When a fork penetrates the thighs smoothly, the turkey
is ready.
Filling:
1. In a skillet melt butter and sauté onions for a couple
of minutes. Add ground beef and stir.
2. Add the bread previously soaked in milk and apple purée.
Add the rest of the ingredients and cook 5 minutes - covered.
3. If any filling is left over, cook for an hour with the turkey,
serve as side dish.
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