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Nicaraguan Pio Quinto Recipe

Nicaraguan Pio Quinto Recipe

The Nicaraguan Pio Quinto Recipe is a delicious dish that combines tender beef, plantains, and yuca in a steamed preparation.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Nicaraguan
Keyword: Pio Quinto Recipe
Servings: 8 People
Calories: 212 kcal
Nicaraguan Pio Quinto Recipe

Equipment

  • Large stockpot: Used for boiling the beef.
  • Dutch oven or large skillet: Used for sautéing onions and garlic.
  • Steamer pot: Used for steaming the plantains and yuca.
  • Mixing bowls: Used for combining ingredients and marinating the beef.
  • Chef's knife: Used for cutting and chopping ingredients.
  • Cutting board: Used as a surface for cutting and preparing ingredients.
  • Wooden spoon: Used for stirring and mixing ingredients.
  • Tongs: Used for flipping and handling the beef.
  • Serving platter: Used for presenting the final dish.

Ingredients

  • 2 pounds of beef cubed
  • 2 tablespoons of vegetable oil
  • 1 onion chopped
  • 3 cloves of garlic minced
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 2 tomatoes chopped
  • 1 teaspoon of ground cumin
  • 1 teaspoon of dried oregano
  • 1 teaspoon of paprika
  • 1 cup of beef broth
  • 2 tablespoons of fresh cilantro chopped
  • 2 tablespoons of lime juice
  • Salt and pepper to taste

Instructions

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

  • In order to start cooking the Nicaraguan Pio Quinto, you'll need to heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
  • The oil should become hot but not smoking.

Add the beef cubes and cook until browned on all sides.

  • Once the oil is heated, carefully add 2 pounds of beef cubes to the pot.
  • Spread them out evenly to allow for even browning.
  • Cook the beef cubes, turning them occasionally, until they are nicely browned on all sides.
  • This process will enhance the flavor and texture of the beef.

Remove the beef from the pot and set it aside.

  • After the beef cubes are browned, use a slotted spoon or tongs to remove them from the pot, leaving behind the excess oil.
  • Set the browned beef cubes aside for now.
  • This step helps prevent overcooking and keeps the beef moist.

In the same pot, add the chopped onion, minced garlic, and bell peppers.

  • Using the same pot, add 1 chopped onion, 3 cloves of minced garlic, 1 chopped green bell pepper, and 1 chopped red bell pepper.
  • These aromatic vegetables will contribute to the rich flavors of the dish.

Sauté until the vegetables are softened and fragrant.

  • Over medium heat, sauté the chopped onion, minced garlic, and bell peppers until they become softened and release their delightful aroma.
  • This process allows the vegetables to develop sweetness and enhance the overall taste of the dish.

Return the browned beef to the pot.

  • Once the vegetables have softened, return the previously browned beef cubes back to the pot.
  • Incorporating the beef into the sautéed vegetables will allow the flavors to meld together as the dish continues to cook.

Add the chopped tomatoes, ground cumin, dried oregano, paprika, salt, and pepper.

  • To further enhance the flavors of the Nicaraguan Pio Quinto, add 2 chopped tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of paprika, and salt and pepper to taste.
  • These spices and seasonings will infuse the dish with depth and complexity.

Stir well to combine all the ingredients.

  • Stir the mixture thoroughly to ensure that all the ingredients are well combined.
  • This step helps distribute the flavors and spices evenly throughout the dish, creating a blend of ingredients.

Pour in the beef broth and bring the mixture to a boil.

  • Pour 1 cup of beef broth into the pot, making sure to cover all the ingredients.
  • Increase the heat to bring the mixture to a boil.
  • The beef broth adds moisture and contributes to the savory profile of the dish.

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well blended.

  • Once the mixture reaches a boil, reduce the heat to low. Cover the pot to trap the heat and allow the flavors to develop and meld together.
  • Let the dish simmer for about 1.5 to 2 hours, or until the beef becomes tender and the flavors are thoroughly blended.

Once the beef is cooked and tender, remove the pot from the heat.

  • After the simmering time, check the beef for tenderness. It should be fork

Notes

Pre-cut and prep the ingredients in advance to save time during cooking.
Marinate the beef overnight for enhanced flavor.
Use a meat thermometer to ensure the beef is cooked to the desired level of doneness.
Steam the plantains and yuca separately to prevent them from sticking together.
Keep a close eye on the cooking times for the plantains and yuca to avoid overcooking.
Add a squeeze of lime juice or sprinkle of fresh herbs before serving for a burst of freshness.
Adjust the seasoning according to personal taste preferences.
Serve with a side of Nicaraguan salsa or hot sauce for an extra kick of flavor.

Nutrition

Calories: 212kcal | Carbohydrates: 23g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 27219mg | Potassium: 612mg | Fiber: 1g | Sugar: 19g | Vitamin A: 780IU | Vitamin C: 37mg | Calcium: 77mg | Iron: 3mg
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