Venezuelan cuisine is a mix of Spanish, African, and Indigenous influences. One of the most popular dishes from Venezuela is cinto piteado, or “little stuffed pocket.” This simple yet delicious dish is made with rice, black beans, and Venezuelan chorizo sausage. In this tutorial, we’ll show you how to make cinto piteado at home using ingredients you likely already have in your pantry.
What is cinto piteado?
Cinto Piteado is a Venezuelan stew that is made with beef, pork, and beans. It is often served with rice and areca nuts.
How to make cinto piteado at home
Cinto piteado is a Venezuelan stew that is made with beef, pork, and chicken. It is served over rice cooked in a tomato sauce.
To make cinto piteado at home, you will need the following ingredients:
1 pound beef
pound pork tenderloin
1 cup diced onion
2 tablespoons olive oil
4 cloves garlic, minced
1 (14-ounce) can diced tomatoes with green chilies, undrained
2 teaspoons ground cumin
Salt and pepper to taste
1 cup long-grain white rice
3 cups chicken broth or water
Optional toppings: chopped fresh cilantro, sour cream, crumbled queso fresco cheese
Ingredients for cinto piteado
-1 pound flank steak, cut into 1-inch cubes
tablespoon olive oil
-1 red onion, chopped
-2 cloves garlic, minced
-1 yellow bell pepper, chopped
-2 tablespoons tomato paste
You’ll also need:
-1 (15 oz) can diced tomatoes with green chilies (undrained) -3 tablespoons white wine vinegar -3 tablespoons sugar -1 teaspoon dried oregano leaves or 1 tablespoon fresh oregano leaves, chopped fine
Preparation Instructions for cinto piteado
1 lb. of beef, cut into small cubes
2 tbsp. of oil
2 onions, diced
1 green bell pepper, diced
red bell pepper, diced
1 jalapeno pepper, seeded and minced
3 cloves of garlic, minced
3 cups of chicken broth
1 (14 oz) can of diced tomatoes
2 tsp. of sugar
In a large pot or Dutch oven over medium heat
heat the oil until hot. Add the onions and sauté until they are translucent. The beef and cook until it is browned all over. Add the garlic and jalapeno pepper and continue to cook for another minute or two. Add the chicken broth and bring to a boil before reducing the heat to low and simmering for 30 minutes. 2. Stir in the tomatoes with their juice, sugar, and salt to taste and simmer for 10 more minutes or until the beef is tender. Serve hot with Venezuelan cornbread on the side
Recipe Notes for cinto piteado
This dish is a Venezuelan favorite and easy to make. It’s a stew made with beef, potatoes, onions, and tomatoes. The beef is simmered in a broth until tender then shredded. The potatoes are boiled until soft then mashed. The onions and tomatoes are added and the stew is cooked until the vegetables are soft. Serve over rice or potatoes for a hearty meal.
To make this dish:
1) In a large pot, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the ground beef and cook until browned, about 8 minutes.
2) Stir in the potatoes, tomato paste, chicken broth, salt, pepper, sugar, cinnamon powder, cloves powder, and cilantro leaves and bring to a simmer. Cook for 15 minutes or until the potatoes are cooked through.
3) Remove from heat and let cool slightly before serving over rice or potatoes. Enjoy.