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Mexican Cancun beef
Print outIn this recipe we have chosen to use some fresh ingredients as well as crushed tomatoes to give the steaks a fresh feel, which gives them a wonderful freshness. The recipe is adapted to be cooked without access to electricity and is therefore ideal as a standby dish.
Portions
Nutrition and climate performance
Portion size: 110g
Ingredients
Finished quantity
- 11,0 kg Mexican Cancún steak
Ingredients
- 0,6 kg Couscous
- 1,4 kg Oatmeal
- 3,2 kg water
- 0,4 kg Lime juice
- 1,6 kg Crushed tomatoes
- 2,0 kg Dry Simsubas
- 100 grams Onion powder
- 100 grams Garlic powder
- 120 gram Sugar
- 9 grams White pepper
- 120 gram Salt
- 130 gram Dijon mustard
- 70 grams Japanese soya
- 0,7 kg Rapeseed oil
- 300 grams Fresh green jalapeno finely sliced
- 1,0 kg Red onion chopped
- 300 grams Fresh coriander chopped
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction
- Soak the couscous and oatmeal in the water, crushed tomatoes and lime juice for 60 minutes.
- Mix the dry ingredients and prepare the other ingredients while the batter swells
- Then mix all the ingredients together into a smooth dough.
- Form small patties in a meat grinder or by hand.
- Bake in the oven at 115 degrees with 15% moisture to 92 degrees internal temp.
- Fry or grill and brush with a little oil or a good glaze.
Tips:
- This steak is great to make as a standby recipe. Just mix by hand and fry on Murrikka.