Chairman’s Reserve® Meats Beef Coulotte with salsa lizano served with with gallo pinto, fried plantain chips, and a cilantro Costa Rican chimichurri sauce.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Beef Coulotte
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats Beef Coulotte
- 1 oz. Kosher salt
- 1/2 tbsp. Black pepper
- 6 oz. Salsa lizano
METHOD
- Roast at 350 degrees for 20 minutes.
Gallo Pinto (Costa Rican Fried Rice)
INGREDIENTS
- 2 oz. Minced garlic
- 2 oz. Minced onion
- 2 oz. Minced bell pepper
- 1 cup Black beans
- 2 cups White rice
- 1 oz. Bay leaf
- 4 oz. Butter
- 1 tbsp. Kosher salt
- 1/2 tbsp. Black pepper
- 3 oz. Chopped cilantro
METHOD
- Heat the olive oil over medium heat in a large skillet. Add the peppers, onion, and garlic and cook until translucent, about 5 minutes.
- Add the beans and their liquid and reduce the heat to low. Cook for about 5 minutes, stirring occasionally, until most — but not all — of the liquid is reduced.
- Add the rice. Cook, stirring, until warmed through. Season with salt and pepper.
- TIP: I use about 1/2 teaspoon to 3/4 teaspoon kosher salt, and 12 turns fresh black pepper.
- Stir in most of the cilantro, and the Lizano (if using). Serve, topped with the remaining cilantro.
Costa Rican Chimichurri
INGREDIENTS
- 2 cups Cilantro
- 2 oz. Garlic
- 3 oz. Jalapeno
- 1/2 cup. Lime juice
- 4 oz. Fish sauce
- 1 tbsp. Red pepper flakes
- 1 tbsp. Kosher salt
- 1/2 tbsp. Black pepper
METHOD
- Puree ingredients in a food processor. Cover and hold at room temperature for up to 2 hours, or store for longer in the refrigerator.
Barbacoa Sauce
INGREDIENTS
- 5 ea. Guajillo chiles seeds removed
- 4 ea. Arbol chiles seeds removed
- 2 ea. Plum tomatoes
- 2 ea. Large tomatillos
- 1 tsp. Sesame seeds
- 1/8 tsp. Whole cumin seeds
- 1/8 tsp. Dried thyme
- 1/2 ea. White onion
- 2 cloves Garlic, in husk
- Salt as needed
METHOD
- 350°F place tomatillos tomatoes, onions, árbol chiles, and garlic on a baking sheet. Lightly cover with foil and bake until soft, about 15 minutes.
- Toast guajillos in a dry cast-iron skillet, about 30 seconds on each side. Place them in a bowl and pour boiling water over them to hydrate them, about 10 minutes.
- Toast the sesame seeds, cumin, and thyme until the seeds are slightly browned.
- Toast the onion and garlic in the dry skillet until the onion has some char, and the garlic has browned on the outside. Remove the garlic husk.
- Add everything to a blender and puree until smooth. Pour it through a fine mesh strainer for a smooth sauce.
