Beef Cheek Patties

I have always loved to be creative in the kitchen but didn’t always have the time.  I loved to bake with my mom as a kid and did a lot of it as a teen.  After high school, I went straight into college and did not really have the free timeto be in the kitchen.  When I got married, I was working on my masters degree and held 2 jobs–which led to less time to cook.

Funny how I did not know I missed cooking until I had children, and chose to become a “stay at home mom.” I found myself cooking and experimenting more in the kitchen.  For added value, I have taken the opportunity to spend more time with my Abuela and my mom, learning to cook more authentic/traditional Mexican recipes.  Aside from spending time with them, it has been great returning to a place of sharing ideas in the kitchen with my  mom just like when I was a kid.

Here is a recipe we worked on together! I must admit that is it pretty darngood.  Thanks to the fresh Cheek Meat from Rumba Meats,I was able to create beef cheek pattiesin a deliciously mild chile sauce with and a hint of sweetness from the banana chiles.  PARA CHUPARSE LOS DEDOS!

Recipe

Beef Cheek Patties

Servings: 4-5
Author: Silvia Salas-Sanchez - Abuela's Kitchen

INGREDIENTS

  • Rumba® Beef Cheekmeat
  • 2-3 pounds of Cheek Meat (Rumba Meats)
  • 3 garlic cloves
  • 3 bay leaves
  • 10 peppercorns
  • 5 tomatoes
  • 1 onion
  • 1-2 Banana peppers
  • 3 eggs
  • 3 tablespoons of flour
  • 3 tablespoons of bread crumbs

INSTRUCTIONS

  1. Combine cheek meat, salt, garlic and 1/2 an onion in a large pot with enough water to cover the meat.
  2. Cook for about 2-3 hours or until tender. Remove from pot and let it cool down enough to remove fat. Shred meat and remove fat.
  3. Roast the tomatoes, chiles, 1 garlic clove and 1/4 an onion. Blend tomatoes, chiles, 1 garlic clove, 1/4 onion.
  4. Mix egg whites until fluffy. Add egg yolks, one at a time and mix. Fold in shredded meat, flour, and bread crumbs.
  5. Heat a pan with lard or cooking oil. Scoop up a spoon full of the mix and drop into the pan flipping each patty until cooked.
  6. Once done, in the same pan, fry the sauce adding 1 1/2 cup of water and salt to your preference. Let it come to a simmer.
  7. Add patties to the sauce and let it simmer for another 5 minutes
  8. Sprinkle cilantro over the patties once they are served.

RECIPE NOTES

Serve with white rice and some salad.