Margarita's International Recipes

Ecuador

Carne Colorada Reddened Meat I can't say I was impressed by this recipe. It was OK, but it lacked subtlety and flavor. I wouldn't make it again. Carne Colorada Ingredients 6 garlic cloves 1 red onion, quartered 6 oz beer 2 Tbsp. lemon juice 2 lbs. beef (top round or sirloin), cubed 1 Tbsp. ground annatto 1 Tbsp. ground cumin 1/2 Tbsp. oregano 2 Tbsp. salt 3 Tbsp. butter Instructions Puree garlic cloves, onion, beer and lemon juice in a blender. Pour into a large bowl. Add the beef, annatto, cumin, oregano and salt. Mix well and marinade in the refrigerator for at least 2 hours. Heat the butter in a large frying pan over medium heat and add the meat and marinade. Bring to a boil and then simmer, uncovered, over low heat until the liquid has almost evaporated. Raise the heat to medium and continue cooking, stirring frequently, until the beef browns. 1. Adapted from Laylita's recipe at Las Recetas de Laylita. Ecuadorian Recipes | Margarita's International Recipes | E-mail