Mexican Ground Beef Recipes Biography
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Panama Citynative Ann Hartley and her husband, George Hartley, relocated from Dallas, Texas, where they were big fans of Tex-Mex flavors. The Hartleys, who also own George’s at Alys Beach and Seagrove Village MarketCafé, opened La Cocina five years ago in Seacrest to satisfy their cravings for Mexican cuisine. This has meant a lot of taste-testing as Lillard has been entrusted with recreating flavor profiles of dishes the couple has enjoyed during their travels.
(Cooking classes and wine tastings ahead)
“I call it upscale Mexican; it’s family-friendly, too,” said MaryAnn Bradford, who also has eaten the La Cocina’s Chili Relleno at the restaurant, but admitted she didn’t know what was in it until the cooking class.
Listed on the dinner menu, La Cocina’s Chili Relleno, Ann’s favorite, is a grilled poblano pepper stuffed with sweet and spicy ground beef topped with crema and pomegranate seeds.
“Now I can envision it,” Bradford said. “I couldn’t figure out what I was tasting, and now I know it was the raisins. I was used to cheese so it threw me — very good though. I thought the sauce on the top was white cheese, but now I know it’s sour cream.”
La Cocina’s Chili Relleno and Snapper Veracruz are two items served from 5-9 p.m. at La Cocina, 10343 E. Scenic Highway 30A.
“Dinner is 5-9, but if you get there before 9 we’ll serve you,” Lillard said.
He usually is at La Cocina during lunch on Saturdays, but planned to head to the restaurant right after Saturday’s demonstration. “I am usually at the restaurant, but it’s college football season, so a Mexican restaurant in the South is not busy at lunch time,” he admitted.
For the chile relleno, Lillard starts by roasting six large poblano peppers, which he receives from the restaurant supplier. His recipe for the stuffing makes enough for six large or eight medium-sized stuffed peppers, if you are making them at home.
“At the grocery store, I have a hard time finding large ones — have to pick through a lot of them,” said Lillard, who rubbed a little oil on the peppers and then charred them to get the skins off.
“I am just going to put them straight on the gas burner. If you don’t have gas, you can’t do this. But you can put it in the oven if you want or on a griddle or grill pan. If you have a grill at home, you can just fire up the gas grill for five minutes, the easiest way,” he said. “Roasting the peppers in the oven will make them softer. Put them on broil and flip halfway through. The griddle is more difficult, because they’re not flat. When the peppers blister up real good, let them cool off and the skin will peel off.”
After the peppers were charred, he picked them up and put them in a bowl, then covered the bowl with plastic wrap and set them aside. The steam continues to help separate the skins.
“When you take the peppers off, remove them with a pair of tongs — but I don’t have a lot of feeling left in my fingertips,” he admitted.
Lillard sautéed the chopped onion in a pan with a little canola oil before adding the ground beef.
“At the restaurant, I use 80/20 ground beef. At home, I use 90/10 leaner. With lean meat, you have to add a little more oil,” said Lillard, who continued to mix the meat in the pan with the onion. “Break it apart really well. You don’t want any chunks in there. This is the stuffing for the pepper.”
He then put the apricots, raisins and walnuts in a food processor.
“I use yellow raisins or golden — I just like the flavor better. You can chop by hand,” he said. “I use a $2,000 Robot Coupe at the restaurant but can’t afford that at home. I use a Cuisinart. At the restaurant we make 30 of these a day and it saves a lot of work.”
(Cooking classes and wine tastings ahead)
Since he didn’t have any tomato sauce on hand, he improvised by pureeing diced tomatoes.
“At this point, if I was using fattier ground beef, I would put it in a strainer to get the fat off,” said Lillard, who added the fruit and nut mixture in with the ground beef before mixing in the tomato sauce. “I don’t put any salt, because I am putting chicken base in and it’s salty. You can always add more later, but you can’t take it away.”
He tasted, then added 1½ tablespoons of Tone’s chicken base and cinnamon.
“I am only adding about a quarter of a cup of Tupelo honey — gets sweet fast,” Lillard said. “So that’s the stuffing. Set the mixture aside and let it start cooling off a bit.”
About 30 minutes had passed from the beginning of the class when Lillard took the plastic wrap off of the bowl filled with peppers. He began rubbing off the charred skins with his fingers.
“What you want to avoid doing is rinsing them under running water, which will wash off any flavor,” he said. “Poblanos normally are not spicy. I am going to take the seeds out, but if you like spice, you can leave them in. Split the peppers down the side and expose the middle. Reach in and those seeds should pop out.”
He laid the poblano pepper in his hand, split side up, to spoon in the stuffing before putting the pepper, split side down, on the plate.
“I think it presents better with green flesh of the chili,” Lillard said. “People eat with their eyes too. Don’t put too much in and you can close it all the way. The sauce is super super easy.”
The white cream sauce — crema — was a blended mixture of sour cream, chopped walnuts, chicken base and sugar.
“This is fantastic. The sauce is unbelievable,” Ann Miller said after taking her first bite. “I’m not a Mexican food fan, and I do like this.”
The smokiness of the roasted poblano was nice contrast to the creamy sweet and spicy ground beef. The few poblano seeds left behind on my chile relleno added just enough spice that had me looking for a drink, but the sauce added a little cool relief.
“The secret ingredient is sugar. If you want it a little sweeter, add more sugar; want it a little saltier, add more chicken stock to it,” said Lillard, who measures by eyeing and tasting. “My favorite snack is to take a strawberry and dip it in sour cream and brown sugar — absolutely delicious — just roll it and dip it. This sauce would probably work, too.”
The chile relleno may be served immediately or reheated before being topped with the sauce.
“Reheat at 350 to 325 degrees,” suggested Lillard, who doesn’t even own a microwave in his home. “You also could probably warm it in the toaster oven. Chile relleno just means ‘stuffed pepper’ in Spanish. You can stuff it with whatever you want. Nobody’s going to judge you.”
Fresh fish is a natural on a Mexican menu so close to the beach. The Snapper Veracruz features Gulf snapper with a tomato herb caper and raisin sauce.
“We serve it with broccoli or carrots, some sort of vegetable of the day at the restaurant,” said Lillard, who served the dish with white rice for the demonstration. “You can use whatever kind of rice. I use Uncle Ben’s long grain at home and at the restaurant. I puff it up in the chinois in the deep fryer. I always stop rice from cooking when there is still a little water, then leave it covered with the steam to soak up the rest.”
For the sauce, he was able to skip a step and omit the ¼ cup of extra virgin olive oil from the recipe by using 3 inches of garlic paste. When using fresh garlic, Lillard sautés it in the olive oil before adding it to the pot on the stove for the sauce.
“I also use fresh tomatoes at the restaurant and strain out the juice, but if you find a good shortcut, it’s OK to use,” said Lillard, who drained the Pomi chopped tomatoes and reserved the juice.
La Cocina goes through 250 pounds of fresh tomatoes a day.
“Later, I am going to add some of the tomato water back in. I also use the chinois at home to make cheese. If my milk is about to go bad, I put it in a pot, squeeze fresh lemon in it and let it sit an hour or two to get to room temperature. Then I bring it to low; don’t bring it to a boil and all of the fat goes to the middle and the whey to the side. Strain it and it is creamy like cottage cheese. Use the curd and throw away the rest. I put it in the fridge another week or two.”
While conversing, Lillard threw bay leaves, fresh parsley, dried Mexican oregano, green olives, raisins and capers into the sauce to warm on low heat.
“Sprinkle in extra salt, because the tomato soaks it in,” said Lillard, who added Himalayan sea salt. “I use kosher salt at the restaurant.”
For the demonstration, Lillard used fresh Red Snapper from Tarpon Dock Seafood Market. “I usually get it with the skin. I like the skin — gets crispy. There are no bones in here,” he said. “Fresh snapper cooks really fast.”
He cut the fillets into serving sizes, rubbed them with oil and sprinkled Mexican seasoning on top.
“We use Bad Byron’s Jubilee Seafood Seasoning at the restaurant,” said Lillard, who added it is available at local grocery stores. “When you drop water in the pan, you know it’s hot. You don’t want to put snapper in a cold pan; it will stick. You can do it in a grill pan, the oven, on the grill outside — no big deal. If it had the skin on it, I would put skin down in pan. I do the same thing with chicken. Anything with skin on it, the skin goes down first.”
As the sauce thickened, he added some of the tomato juice back in to loosen it back up. The aroma from the sauce began filling the bar area, and the snapper already started to turn white up the side. He flipped over the fillets to continue browning on each side, then covered the fish to finish cooking.
Rice was spooned onto each plate, topped with snapper, then a delicious salty sauce.
(Cooking classes and wine tastings ahead)
“Olives make that wonderful,” said Brenda York, a retired teacher, who also spent a little time “catching up with Ben.”
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
Mexican Ground Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian
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