RecipeDB

Cooking in progress....

Skirt Steak Mofongo

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)125.5129
Energy (kCal)1366.0954
Carbohydrates (g)114.1662
Total fats (g)46.93
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Special equipment: wood pilon, for mashing plantains. | 2. Heat vegetable oil until hot, and then fry the plantains for 10 to 15 minutes. Transfer to a pilon with the beef broth and garlic oil and mash together until combined. Mix in some chicharrones, if using. Mold the plantain mixture into an 8-ounce bowl, then plate the mofongo. | 3. Cook the skirt steak on a flat skillet over high heat on one side. Sprinkle the top with salt, flip the steak and drizzle the top with garlic oil. Cook until desired doneness, then flip once more, spread with garlic oil and season with salt. Cut into pieces and drizzle with Creole sauce. Place into the plated mofongo and serve with avocado. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil - - - -
    plantain 2 sliced 436.76 114.1662 4.654 1.3246
    beef broth 2 -3 teaspoons 0.0 0.0 0.0 0.0
    garlic oil 2 teaspoons - - - -
    pork skin - - - -
    skirt steak 1 lb 929.3354 0.0 120.8589 45.6054
    salt - - - -
    creole sauce - - - -
    avocado sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition