SARA LUFRANO'S PANIOLOS STEAK TACOS
The Hawaiian cowboy or paniolo has a long honored tradition in Hawaii dating back to the 1700s and King Kamehameha I. Hawaiians became expert paniolo before the territories of the American West had cowboy or ranch traditions. This paniolo heritage became an important way of life for the Hawaiians and continues to the present day.
Sara Lufrano joins us this week in our kitchen at Kualoa Ranch. She is the owner of the newly opened Paniolos in Kailua. Paniolos is committed to preserving and promoting the Hawaiian cowboy heritage and furthering the Hawaiian ranching industry made possible because of these generations of paniolo. They support Kualoa ranch, Molokai ranch and Hawaii Island ranchers using there beef for their dishes. This week Lufrano makes their famous Paniolo Steak.
2 lbs Grass Fed Kualoa Ranch Stew or Chuck Flap Beef
1 red bell pepper, sliced
1 green bell pepper, sliced
½ red onion, sliced
½ yellow onion, sliced
1 fresh jalapeño, sliced
4 garlic cloves, chopped
1 can beef broth
3 dried Chipotle peppers
Ingredients for the Refried Beans:
1lb dried pinto beans
½ red bell peppers
½ green bell peppers
1½ yellow onion
sea salt to taste
Pepper to taste
1 stick butter
Small Corn Tortillas (for service)
Method for Vegetables:-
Sauté in olive oil and sea salt with peeled and chopped garlic cloves until brown. Place on bottom of a deep roasting pan enough for beef.
Method For the Beef:-
Sear beef with olive oil, sea salt and pepper in same pan as vegetables
Place beef on top of the sautéed vegetables, add beef broth, juice from lime, dried chipotle peppers and enough water so beef is half immersed in liquid.
Bake in a 350° pre-heated oven for 7-8 hours, (Check periodically to make sure liquid is still present.)
Cool to Room Temperature, Skim any fat off the top. Shred beef & return to remaining juices to keep moist.
Method for the beans:-
Rinse and sort beans. Place in stockpot with 1gallon water. While bringing to a boil, sauté bell peppers and the ½ piece of the onion in olive oil and sea salt until tender.
Place in the stockpot with beans and water. Bring to a boil and simmer for around 6 hours until beans are soft. Then add sea salt and pepper to taste.
In a separate pan, sauté 1 stick butter with 1 yellow onion chopped finely until cooked. Transfer onions to cooked pot of beans. Use an immersion blender to puree beans until creamy in texture. Then add honey.
Spread refried beans onto warmed corn tortillas, top with Paniolo steak. Top with your cheese and your favorite salsa (add guacamole and sour cream if desired)