Texas Parisa

Discussion in 'Beef' started by nepas, Aug 14, 2016.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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:
     
     
    Last edited: Aug 14, 2016
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    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..
     
    Last edited: Aug 14, 2016
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Like tartar or when i made Nduja
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOW!

    Al
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes trim and grind your own or good quality 93/7 GB
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

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

    bluewhisper Master of the Pit OTBS Member

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

    crazzycajun Meat Mopper

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

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

    Dang! Another project to try!

    Disco
     
  12. brute

    brute Fire Starter

    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

     
    Last edited: Aug 21, 2016
  13. brute

    brute Fire Starter

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

    crazzycajun Meat Mopper

    Just made a batch made it half cheese and other plain used super trim stew meat from Wally World in the fridge now would of took pics but you've all seen meat and chopped veggies. Used eat something similar as a kid and the bar closed down have never duplicated yet. Thanks for the info happy new fellow smokers:grilling_smilie::grilling_smilie:
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My friend brings 5lbs back from TX. Mine dont taste nothing like the original. Just gotta make more and figure out whats missing.
     
    crazzycajun likes this.
  16. crazzycajun

    crazzycajun Meat Mopper

    5 hours later taste test very good have to say I like the cheese side better have to try later all in all very good
     

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