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Dominican Salami Stew » Simple and Healthy Recipe! ✅

Stewed Dominican sausage, quick to prepare and full of flavor

Growing up in New York, my family didn’t have a lot of money. In fact, my grandmother’s main focus for the week was figuring out how to get the most out of dinner parties. How can she stretch chicken, beef, and pork to feed 8 of us?

The dinners at the beginning of the month were always much more forceful. We enjoyed Pollo Guisado, Carne Guisada and even Bistec Encebollado. Unbeknownst to my 6 year old, these classic Dominican dishes were expensive dishes when feeding a large family. Quite funny, since I loved these dinners. Nothing compared to the excitement that my cousins ​​and I would have had when it was Salame Stew night.

Stewed salami is a stewed Dominican chorizo ​​dish made with onions, bell peppers, and tomato sauce. It is considered a dish for the poor, but it really is out of this world. In fact, many dishes that are “poor man’s meals” are now some of my favorites. Growing up, I had no idea that my family was struggling or that there were money problems.

FUCK ME!

We have lived a full, happy and vibrant life. I lived with my mother, my grandparents and my aunts. The food was plentiful and I had no idea the dinner menu had changed at the end of the month. I remember being a full-fledged adult when I learned that this dish was considered “humble”.

It’s humble because it’s not a piece of chicken or a steak. Instead, it’s a classic Dominican sausage that we love to fry for breakfast or lunch. Better yet, we also stew it with fresh vegetables and serve it with plantain, yucca or rice.

Stewed salami is actually one of my husband’s favorite dishes because it’s so rich in flavor. Now beware, you MUST make this dish with Dominican salami. Otherwise it just doesn’t hit the same way. Dominican salami has a unique flavor, and various brands of Dominican salami also have a loyal following.

In our house they are 100% Salami Campesino and the Induveca team. There are many other brands, but these are the two that we always go back and forth with.

In addition to Dominican salami, which has a unique flavor, several brands can also be quite salty. This is very important when preparing Salame Stew. Unlike the Locrio de Salami, which is a Dominican-style rice-based Jambalaya, the Salame Guisado is a stew. In locrio, the saltiness of the salami is absorbed by the rice and adds to the overall flavor.

When making Salame Guisado, you need to pay attention to the amount of salt you add. Honestly, you may not even need it depending on what brand of Dominican salami you use. I personally think it’s better to add than to take away, so I tend to add whatever extra salt I might need towards the end.

Now Salame Guisado is defined by the delicious tomato sauce. I always recommend preparing this extra dish so that it perfectly covers the rice, plantains, or yucca. When I shared this dish on my YouTube channel and Instagram, I had no idea that people were as interested in this dish as I was. Brings back happy memories or my grandmother yelling at me and my cousins ​​to come in the house. She insisted that we eat when the food was hot, otherwise we would miss dinner.

This dish is comforting in many ways. Despite his “humble” plate status, I’d say he has rock star status. It’s extremely easy to make, inexpensive, and usually has most of the ingredients on hand. It’s actually my main course whenever I need to get dinner on the table FAST. I can assemble it in 15 minutes or less. If anything, I usually have to time my plantains and yucca because they take longer to cook than the Salame Guisado.

Fortunately, the wait is ALWAYS worth it! Enjoy some of this authentic Dominican delicacy and check out my video on how to make Stewed Dominican Salami!

… And now the recipe!

Dominican Salami Stew | dominican recipes | Chef Zee cooking

Servants: 8

Preparation time: 10 minutes

Cooking time: 20 min. 20 min.

Nutritional values: 200 calories 20 grams of fat Rating: 5.0 / 5 (1 vote)

ingredients

  • 3 cups diced Dominican salami
  • 1 small red or white onion, sliced
  • ½ sliced ​​red and green bell pepper
  • 2 garlic cloves minced
  • 1 teaspoon of oregano DR
  • 1 tablespoon of seasoning
  • 1/2 teaspoon chicken bouillon cube
  • 1 tablespoon of Spanish olives
  • ¼ cup tomato paste
  • ½ cup tomato sauce
  • 1 teaspoon white vinegar
  • ¼ cup of water
  • 1 ½ tablespoons chopped coriander
  • ¼ teaspoon tobacco – optional

Instructions

  1. Cut the Dominican salami into medium dice and set aside. Then cut the onions and peppers into cubes and reserve. Note: You can also choose to slice the onions and bell peppers instead of dicing them.
  2. In a high-sided skillet, turn heat to medium-high and add 1 teaspoon olive or canola oil. Then add the Dominican salami. Cook the salami for about 5-7 minutes until golden brown on all sides. Be sure to stir from time to time so the salami browns evenly. Note that the salami will release its own oils. Use a little oil and feel free to add more as needed while cooking.
  3. When the salami is golden brown on all sides, add the chopped onions, bell peppers, and garlic. Mix and mix for 3 minutes. Then add the Dominican oregano, the chicken bouillon cube or kosher salt (if applicable) and the achiote seasoning. Stir until well mixed
  4. Then add the tomato paste and tomato sauce. Make sure to work the tomato paste in as much as possible, then add the water. Combine the water with the salami to create a consistent sauce.
  5. Finally add the fresh cilantro and Spanish olives and work into the sauce for a lively flavor. Before turning off the heat, pour a splash of distilled white vinegar. Then turn off and let the Stewed Salame rest for 5 minutes before serving hot on your favorite starch.

The post Salame Guisado Dominicano appeared for the first time in Step by step!.

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