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Recipe by: Potatoes USA
Cuban-style braised beef, Mexican-style potato and corn croquettes served with fresh sliced avocado and lime.
CUBAN STYLE SHREDDED BEEF
2 lbs. flank steak
1 yellow onion
12 ounces beef stock
12 ounces black beans
8 ears sweet corn
2 cups russet potato, riced
1 cup gold potato, riced
¼ cup crumbled cotija
2 teaspoon salt
½ teaspoon pepper
1 cup egg wash
1 cup flour
1 cup Panko breadcrumbs
1 cup dehydrated potato flakes
Prep Time: 240min
Add beef, carrot, onion, celery, jalapeño, and stock to a deep hotel pan and simmer in the oven for 90 minutes.
Remove beef from cooking liquid and shred.
Purée vegetables into cooking liquid and pour over shredded beef. Add black beans and spices and cook for 30 more minutes.
Fry corn croquettes for 2 to 3 minutes or until golden. Remove husk and silk from corn.
Grill corn, let cool and remove kernels.
Combine riced potato, corn, eggs and seasoning in a mixing bowl.
Let mixture cool for 1 hour or overnight.
Form into one Tablespoon size pieces. Combine breadcrumbs and potato flakes.
Follow standard breading procedure: flour, egg, crumbs, making sure it is completely coated.
Form breaded croquettes into cork-shaped pieces and freeze for service.
Serve: in a lined boat, top with fresh sliced avocado, three corn croquettes, fresh lime juice and cilantro.
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