The Mexican Perogy

Nov
8

Fried Mexican Perogy

My husband and I love Mexican food so I thought I’d try and add my twist to the traditional Polish meat perogy by incorporating some Mexican flavours! Namely jalapeno peppers, chili pepper, cumin, and lime. The flavours then enhanced by some homemade guacamole.

Our traditional meat perogy was made with ground beef, mixed with sauteed onion, seasoned with salt and pepper. We would first saute the onion, cook and brown the meat then run the cooled cooked meat mixture through a hand powered grinding mill to further mince the filling. The topping was usually sauteed onion in a little butter until golden brown.

I opted to use stewing cubed beef, which I marinated for 2 hours (overnight marinating would be fine too), then slow cooked on low for about 4 hours ( in oven, 325F in a covered baking dish for 2-3 hours until fully cooked and meat shreds), then shredded with my hands, further chopping through with my handy chef’s knife. I added the meat to sauteed minced onion, mushrooms, and sweet red bell pepper and added some more seasoning.

After the perogies were cooked in water, I fried them on each side to develop a bit of a crunch to them. They turned out SO good that I will make a much larger batch the next time around!! These perogys also freeze well too. Just freeze them uncooked on a baking sheet for approximately 30 minutes, then transfer them to a freezing container.Good for about 3 months.

Depending on how much filling you add to each perogy, this recipe makes approximately 45 perogies. I added about a tablespoon of filling.

Here is my version of the Mexican Perogy; I have added some tips at the end of the recipe as well:

Marinade

  • 2 jalapeno peppers, cut in half, then cut each half  length wise  (you can choose to scrape out the seeds if you want less heat)
  • 2 cloves of garlic, minced
  • 1/4 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. ground coriander
  • juice of half a lime

Perogy Filling

  • Basic Perogy Dough
  • 0.5 kg of stewing cubed beef, excess fat trimmed
  • 1 cup of finely chopped mushrooms, about 8 larger white mushrooms
  • 1/4 of onion, very finely chopped
  • 1 sweet red bell pepper
  • 1 tbsp cumin (or Mexican seasoning of choice; you could even add  fajita seasoning powder if you like)
  • salt and pepper, seasoned to taste
  • 1/2 tbsp butter + 1 tbsp vegetable oil (for frying the perogies)

Guacamole

  • 1 medium ripe avocado
  • 1 tomato, chopped into bite sized pieces
  • juices of half a lime and lemon
  • 1 tbsp of chopped fresh cilantro or parsley
  • 1 clove of garlic, minced (optional)
  • salt and pepper to taste

Method

1. Rinse the cubes of meat. Trim off any excess visible fat.

2. In a bowl combine the marinade ingredients with the meat and refrigerate. I marinated for 2 hours, stirring every half hour. Overnight marinating is fine too.

Marinating beef

3.When marinated, I then transferred  the meat with the marinade into the slow cooker, adding 1 cup of water. I cooked on low heat for approximately 4 hours, at which point the meat was shredding easily. So exciting to see!

(See above main text on info about cooking in oven.)

4.While the beef cooled, I finely chopped the mushrooms, onion and sweet pepper.

Chopped trio

5. Saute each separately : onion till soft and lightly golden, then mushrooms until lightly golden, then peppers until soft.

6. Return onion, mushrooms and peppers to pan, additional cumin and salt and pepper to taste. Cook for about a minute.

7.Add the shredded beef and cook for approximately 3 minutes, till everything is mixed well together and seasoned well to taste.

Shredded beef and veggies

8. Set aside to let cool.

9. Prepare the perogy dough and continue to cook the perogies. (To add the filling, use your fingers to grasp about a tbsp. size and place in middle of perogy. It may be a little flaky and pieces may fall out of perogy. Place the filling and pinch away, holding the perogy over the bowl with the filling so as not to lose any meat filling) When the first set of perogies are added to the boiling water to cook, prepare a frying pan by adding the butter and vegetable oil to the pan on medium high heat. I use a little butter as I find it adds a little more flavour and helps brown the perogies nicely when frying.

10. Fry each perogy on both sides until nicely browned, about 2-3 minutes each side.

The fried perogy

11.While the perogies are frying, prepare the guacamole.

12. Mash the avocado with a fork until smooth. Add the remainder of the ingredients and set aside in the fridge for 1/2 an hour.

Homemade guac!

13.Serve the hot perogies with a side of the guacamole or your favorite salsa!

TIPS:

  • You can also use pulled pork or chicken in place of the beef.
  • For vegetarian option, you can use veggie ground round. No need to slow cook, just marinade then add to sauteed vegetables and heat through. Adding black beans to the meat/meatless mix would also be great.
  • Cheese! Once the perogies are boiled, place in a greased shallow baking dish, top with your favourite cheese and place under broiler for a few seconds. Top with salsa.
  • The filling can also be used as a taco or burrito filling.

3 Responses to “The Mexican Perogy”

  1. figandfennel says:

    this looks so delicious!

  2. Marzena says:

    Not a fan of Mexican food, but THIS I could eat. I need to make perogies here one of these days. Getting sick of pasta. :) You amaze me, sista!

  3. patty says:

    These look great! Thanks for the receipe

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