Beef Tassot With Sauce Ti Malice Recipes

Steps:

• Combine meat, orange and lime juice in a large bowl.
• Let stand at room temperature, stirring occasionally for 4 hours.
• Transfer meat to medium saucepan, add water to cover.
• Simmer covered until meat is very tender, about 1 hour.
• Make Sauce Ti Malice, to follow.
• Drain beef; pat dry.
• Heat 1/2" oil in large skillet to 375°F.
• Fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes,.
• Remove with slotted spoon, drain on paper toweling; sprinkle with salt.
• Sauce Ti Malice:.
• Mariante onions with lime juice at room temperature for at least 30 minutes.
• Drain onions in a fine sieve over bowl, remove as much liquid as possible.
• Reserve marinade.
• In a heavy 10" skillet melt the butter or margarine over moderate heat.
• When foam begins to subside, add onions, stirring frequently, cook for 5 minutes, until soft and translucent, but not brown.
• Stir in chopped chilies and garlic, reduce heat to low.
• Cover the skillet tightly and cook for abou 10 minutes or until chilies are tender.
• Off heat stir in marinade and salt.
• Cool to room temperature before serving.
• Cover tightly and refrigerate.
• This sauce can be kept in the refrigerator for about 5-7 days.

Steps:

• Combine flour and sugar in a large bowl. Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed. You don't want it too sticky).
• Separate dough into balls depending on the size you want.
• Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick). These won't be perfectly round. Prick several times with a fork.
• Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes). Flip it over and cook about a minute more.
• Repeat with remaining dough.
• Slice each one into quarters, or leave whole if desired.

Steps:

• MARINADE:.
• Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
• Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
• In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
• PORK:.
• Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
• Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
• Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
• Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
• Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
• Place pork in bowl; pour sauce ovver pork.
• BON APPETIT :).
• *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!