Main Courses

Clean the part and separate it into parts: ribs, tenderloin, and t-bone steak. We open the tenderloin in sheets. As usual, the t-bone steak and the tenderloin take less time that the ribs. For these two cuts, you can utilize high temperatures for a lapse of time of 30 minutes depending on its thickness.
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Wash and cut the tenderloin into medallions that are about 1 inch thick and wrap with bacon. Season and seal at medium-high temperature, then lower temperature. Cook for a few minutes until meat is tender to the touch, but still solid. To finish cooking, add butter and coriander leaves. Bathe the medallions with the liquid or hot grease to finish cooking with aroma.
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Marinate the chops with “ Chuleria en Pote” and add a touch of coffee, if you desire, in order to highlight this flavor. Then, in a pan with olive oil, seal at high temperature, then lower temperature to fully cook while preserving its juices.
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Marinate the meat and set in a cauldron. Seal the meat with coconut oil. Then, add the rest of the solid ingredients until you see the meat obtain a nice, colorful look. Add the liquid ingredients and cook them on medium temperature until the meat softens. Crumble and add part of the sauce when fully cooked.
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