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Texas Parisa

post #1 of 13
Thread Starter 

Friend of mine turned me onto this. Originated from the hill country of Texas, Medina County.

 

 

PARISA

 

Here is my Parisa.

 

First get my my items together.

 

Couse ground peppr

kosher salt

garlic powder

shredded cheddar

2 limes (juice)

1 jalapeno

1 onion

1lb lean fresh ground beef.

 

Recipe follows below post

 

 

 

 

Core the jalapeno. You need to very finely chop the jap and onion.

 

 

 

Fresh lean ground beef. 1lb

 

 

 

Chopped fine the jap and onion. This will be mixed into the meat.

 

 

 

Cheese added

 

The salt, black pepper and garlic powder mixed together, my addition is 1/2 t liquid smoke, lime juice.

Mix these into the meat jap,onion, cheese mix.

 

 

 

 

Pack the Parisa into an air tight container OR put plastic wrap on top of it. Put in fridge for 3 or more hours. You can see how the lime juice turned the meat color.

 

You can add whatever you like to the recipe.

 

 

Recipe

 

1 lb very lean ground beef. You can use game if you like.

1 onion

1 jalapeno

6 oz shredded cheddar

 

Very finely chop the onion and jalapeno, core the jap.

 

Squeeze the juice from the limes (set aside)

 

Mix the jap, onion and cheese into the meat. Sit the mix aside or fridge.

 

Nest mix the dry.

 

2 t kosher salt

1 T black pepper (course)

2 t garlic powder

 

Mix together and hand mix into the meat. Mix in the lime juice and LS (Opt)

Cover tight and fridge. 

 

Goes great with crackers and a beer.

METHOD:
 

post #2 of 13

No cooking? Just using the lime juice to cook the meat like a ceviche? 

 

I'm going to assume you should use the leanest meat possible in this recipe..

post #3 of 13
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post
 

No cooking? Just using the lime juice to cook the meat like a ceviche? interesting..


Like tartar or when i made Nduja

post #4 of 13

WOW!

 

Al

post #5 of 13
Thread Starter 
Quote:
Originally Posted by Pit 4 Brains View Post
 

No cooking? Just using the lime juice to cook the meat like a ceviche? 

 

I'm going to assume you should use the leanest meat possible in this recipe..


Yes trim and grind your own or good quality 93/7 GB

post #6 of 13
Quote:
Originally Posted by nepas View Post
 


Yes trim and grind your own or good quality 93/7 GB

 

This recipe sounds great...I agree with grind your own...The Piggly Wiggly Ground Beef would be scary Raw...JJ

post #7 of 13

The Chop-Rite #10 grinder sits on my table, clean and waiting for some action.

post #8 of 13
Wonder about smoked onion and cheese in stead of the liquid?
post #9 of 13
Thread Starter 
Quote:
Originally Posted by crazzycajun View Post

Wonder about smoked onion and cheese in stead of the liquid?


I didnt want to subject the GB to any cold smoke, to much surface area to get bacteria beings it has no cure.

post #10 of 13
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

This recipe sounds great...I agree with grind your own...The Piggly Wiggly Ground Beef would be scary Raw...JJ


Only a few PW's around here, most are in GA.

post #11 of 13

Dang! Another project to try!

 

Disco

post #12 of 13
This is huge where I grew up (Castroville, Medina County Texas). Let me start off by saying I never, I repeat never use to eat this. The thought of eating raw meat made me sick until I was having a few beers one evening with my dad and he insisted on me trying it.... I've been hooked ever since!

This is the recipe I grew up with:

Castroville Parisa Recipe
* 2# lean ground sirloin
* 2# diced American cheese
* 2 medium sized onion
* Salt to taste
* 2-3 jalapenos seeded and diced
* Course ground pepper to taste
* 1 tbsp lemon juice

Mix well and serve with crackers

post #13 of 13
Quote:
Originally Posted by nepas View Post

Friend of mine turned me onto this. Originated from the hill country of Texas, Medina County.


PARISA

Here is my Parisa.

First get my my items together.

Couse ground peppr
kosher salt
garlic powder
shredded cheddar
2 limes (juice)
1 jalapeno
1 onion
1lb lean fresh ground beef.

Recipe follows below post






Core the jalapeno. You need to very finely chop the jap and onion.





Fresh lean ground beef. 1lb





Chopped fine the jap and onion. This will be mixed into the meat.







Cheese added



The salt, black pepper and garlic powder mixed together, my addition is 1/2 t liquid smoke, lime juice.
Mix these into the meat jap,onion, cheese mix.








Pack the Parisa into an air tight container OR put plastic wrap on top of it. Put in fridge for 3 or more hours. You can see how the lime juice turned the meat color.



You can add whatever you like to the recipe.


Recipe

1 lb very lean ground beef. You can use game if you like.
1 onion
1 jalapeno
6 oz shredded cheddar

Very finely chop the onion and jalapeno, core the jap.

Squeeze the juice from the limes (set aside)

Mix the jap, onion and cheese into the meat. Sit the mix aside or fridge.

Nest mix the dry.

2 t kosher salt
1 T black pepper (course)
2 t garlic powder

Mix together and hand mix into the meat. Mix in the lime juice and LS (Opt)
Cover tight and fridge. 

Goes great with crackers and a beer.
METHOD:

 

nepas, your recipe is more like my friends recipe from the Hondo and D'Hanis area
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