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I went to Miami a few weeks ago for the annual BlogHer Food conference. Many of your favorite food bloggers are converging in a chosen city for 2+ days to fill our faces, pluck each other’s brains, learn all kinds of cool stuff, and get very little sleep. Note that the first thing on this list is to populate our face. I ate and ate and ate and ate. Before I left, my husband said, “If you’re not gaining 5 pounds, you’re not doing it right.” Let’s just say I’m doing it right. Hotel chefs are responsible for preparing quite a bit of food for this ever-changing group of food bloggers. No pressure, right? I mean, honestly, I can’t even imagine how anxious the poor guy was about the whole thing. Not only does he have to create impressive dishes for hundreds of discerning eaters, he also has to cater for gluten-free and vegan options. I made sure to find him and thank him for cooking for us because let’s face it, I’m glad he didn’t run away screaming.
One of my favorite things the hotel offers is short ribs. If you’ve never had tostones, a piece of deep-fried plantain, it’s a great platter of savory toppings with savory shredded beef. Now, I know many of you don’t have access to plantains like you do in Florida or I do in California, so I made this dish myself using ingredients you can more easily find. I used ancho paprika because I like the sweetness it adds. You should be able to find it at your local grocery store. I know the McCormicks are successful, they’re pretty much everywhere. You can always use regular paprika, but I encourage you to give ancho chili powder a try because it’s absolutely delicious.
This recipe is super easy to make in the slow cooker. We serve it as a main course for dinner at home, but here in Miami we serve it as an appetizer. I love versatile dishes! Corn fritters come together quickly, making this a super easy dish that’s sure to impress!
hands-on time: < 15 minutes
Slow Cooker Time: 8 to 10 hours
yield: 16 fritters
1.5 lb Roast Beef Chuck
1 TB olive oil
1 teaspoon ancho paprika
1/2 teaspoon cumin
1 onion, sliced
1 jalapeño, chopped
3 cloves of garlic, finely chopped
1 15 oz can diced tomatoes
salt and pepper
1 cup cornmeal
1/4 cup 2% milk
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 jalapeño, chopped
1 cup vegetable oil
1. Heat skillet over medium-high heat. Season both sides of the roast beef chuck with salt and pepper. Put 1 TB of olive oil in a frying pan. It heats up quickly. Fry the beef in the olive oil for 1 to 2 minutes per side.
2. Put the beef in slow cooker Season with ancho paprika, cumin, and a pinch of salt and pepper. Top the beef with sliced onions, jalapeños, garlic, and diced tomatoes.
3. Cook on low heat for 8 to 10 hours, until the beef shreds easily with a fork.
4. Before serving, make corn fritters. Heat vegetable oil in a skillet to about 375 degrees.
5. In a mixing bowl, whisk together the cornmeal, milk, sugar, salt, and eggs until well combined. Add the cheddar cheese and jalapeño and stir until combined.
6. Take a spoonful of the cornmeal mixture and flatten it between your hands. Carefully slide it into the hot oil, making sure not to splash yourself. Oil hurts and I have the scars to prove it! Fry for about 2 minutes, then flip and cook the other side for 2 minutes. Cover the plate with paper towels to drain.
7. Put the minced beef mixture on the fritters. Serve hot.
* When frying, it is best to do a test run with only one type of frying. In this recipe, each fritter should be a nice golden brown. If it turns dark brown too quickly, your oil is too hot.
*A squeeze of lime juice on each fritter adds a nice touch.