Simple but tasty menu Cozumel Shells

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Cozumel Shells

"This recipe combines spices and flavors from the Mexican roasted beef dish, Cochinita Pibil, with Italian crammed shells. Seasoned red meat, cilantro, and queso fresco deliver the filled shells a Latin-American aptitude that deliciously mixes matters up."

Ingredients :

1 (12 ounce) box Barilla® Jumbo Shells
1 (24 ounce) jar Barilla® Traditional Sauce
2 packets sazon seasoning with coriander and achiote
2 1/2 kilos boneless red meat shoulder, cut into 1-inch cubes
1/three cup clean orange juice
1/4 cup fresh lemon juice
1/4 cup sparkling lime juice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon floor coriander
salt and pepper to flavor
2 tablespoons olive oil
2 cups chicken stock, or as needed
half of cup chopped cilantro leaves
10 oz. Crumbled queso fresco cheese, divided

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H15M

Sprinkle sazon seasoning over beef cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a blending bowl. Pour into plastic bag with pork; gently squeeze to calmly distribute marinade. Seal bag and region on a plate. Refrigerate 8 hours or in a single day.
Remove beef from marinade; reserve marinade. Heat oil in big skillet or Dutch oven over medium-high warmness. Cook and stir red meat until brown on all facets, three to 5 minutes. Add reserved marinade and enough chook stock to barely cover the red meat. Bring to a boil over excessive warmth; cover, reduce warmth to low and simmer half-hour. Remove lid and continue to simmer till meat is falling-aside gentle, about forty five minutes.
Transfer beef with a slotted spoon to a bowl; reserve 1/three cup of cooking liquid. Cool beef barely; shred beef with two forks. Mix in reserved cooking liquid, cilantro, and seven ounces of crumbled queso fresco cheese.
Bring a huge pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring every so often till smooth but corporation to the bite, about 13 minutes. Drain.
Preheat oven to 350 stages F (one hundred seventy five levels C).
Cover the lowest of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork combination and arrange in baking dish. Pour closing pasta sauce flippantly over stuffed shells and sprinkle with closing crumbled queso fresco.
Cover with aluminum foil and bake in preheated oven until warm and bubbly, approximately half-hour. Let stand 10 mins before serving.

Notes :

To make your own sazon seasoning, mix 1/2 teaspoon every of ground coriander, floor cumin, ground annatto seeds (or turmeric), garlic powder, and kosher salt, plus 1/3 teaspoon oregano, and 1/4 teaspoon floor black pepper.

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