The Epcot International Flower & Garden Festival is in full swing at the Walt Disney World Resort. Guests visiting Epcot can not only see some incredible flowers and gardens, they can also experience some delicious foods! One of the foods that is being highlighted this year can be found between the Morocco and France pavilions. At Florida Fresh there is the Carne Guisada with a black bean cake and cilantro-lime sour cream; a spicy blackened shrimp and cheddar cheese grits with brown gravy along with local sweet corn relish and a key lime tart with toasted meringue.
For those of us who aren’t in Florida (or Walt Disney World) right now, the Disney Parks Blog has shared the recipe so you can bring a little slice of Florida Fresh into your own home! Check out this recipe below, give it a try, and then let us know what you thought of it in the comments below!
Geek Eats Disney Recipes: Carne Guisada From Epcot International Flower & Garden Festival
Ingredients
BLACK BEAN CAKES
- 2 tablespoons olive oil, divided
- 1/2 small white onion, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium green pepper, diced
- 1 garlic cloves, minced
- 1/2 tablespoon ground cumin
- 1 (14.5 ounce) cans black beans, rinsed and drained
- 1 chipotle peppers, chopped
- Salt, to taste
- Pepper, to taste
- 1/2 cup cooked quinoa
- 3/4 cups corn flour
FOR CARNE ASADA
- 1 teaspoon olive oil
- 1 small white onion, diced
- 1 medium red bell pepper, diced
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 pound cooked beef brisket, shredded
- 1 bay leaf
- 1/2 cup green olives, sliced
- 2 tablespoons chopped cilantro
TOMATO RELISH
- 2 medium red tomatoes, diced
- 1/4 small red onion, diced
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
- 2 tablespoons white balsamic vinegar
- Salt, to taste
- Black pepper, to taste
CILANTRO SOUR CREAM
- 1/2 cup sour cream
- 2 teaspoons lime juice
- 2 tablespoons chopped cilantro
GARNISH
- 1/4 cup chopped cilantro
Instructions
FOR BLACK BEAN CAKE:
- Heat 1 tablespoon of olive oil in a small sauté pan over medium heat until hot. Add onion, red bell pepper, and green bell pepper and sauté for 5 minutes, until tender.
- Stir in garlic and cumin, cook for 1 minute. Remove from heat and place in a large mixing bowl.
- Stir in black beans and chipotle peppers, mashing with a fork. Season with salt and pepper, to taste.
- Mix in quinoa and corn flour.
- Divide into 4 balls and flatten to make patties.
- Heat remaining 1 tablespoon of olive oil in a large sauté pan until hot.
- Cook black bean patties for 3 minutes on each side, until crispy.
- Keep warm until ready to serve.
FOR CARNE ASADA:
- Heat oil in a large pot over medium heat, until hot. Add the onion, red bell pepper, and green bell pepper, and sauté until tender.
- Stir in garlic, tomato paste, and diced tomatoes.
- Add the cooked brisket, bay leaf, green onions, and chopped cilantro.
- Keep warm until ready to serve.
FOR TOMATO RELISH:
- Combine tomato, red onion, parsley, olive oil, and white balsamic vinegar in a small bowl. Season with salt and pepper to taste.
- Refrigerate until ready to serve.
FOR CILANTRO SOUR CREAM:
- Mix sour cream, lime juice, cilantro, and salt in a small mixing bowl.
- Refrigerate until ready to serve.
TO SERVE:
- Place 1 seared black bean cake on each plate. Top with 1/2 cup of the carne asada.
- Top with tomato relish and cilantro sour cream.
- Garnish with additional cilantro.
