Puchero And Corn Bread Recipes

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

PUCHERO AND CORN BREAD

Steps:

• Dust the brisket and short ribs with the flour.
• Heat the oil in a large skillet. Add the short ribs and brisket and brown.
• In a large saucepan, combine the sausage, salt pork, garlic, basil, cumin, thyme, rosemary, celery, onion, salt, and pepper. Add enough beef stock to cover all the ingredients.
• Boil for 20 minutes, skimming any fat from the top.
• Preheat the oven to 375°F.
• Add the chickpeas to the saucepan.
• Remove all the ingredients from the saucepan and place in a large casserole dish with the short ribs and the brisket. Bake for 1 hour and 45 minutes.
• Put the carrots, sweet potatoes, pumpkin, and corn in the saucepan and cook slowly until tender, about 20 minutes.
• Remove the casserole from the oven, skim any fat from the top, and adjust the seasonings as desired. Add the contents of the saucepan.
• Serve over squares of corn bread.