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Easy Pollo Tropical Calypso Beef Recipe

Pollo Tropical Calypso Beef Recipe

Tina Cooper
Have you ever bitten into a dish that took you straight to a sun-soaked beach, with the warmth of the sun embracing your skin? That’s what I think of when I whip up my version of Pollo Tropical Calypso Beef. The vibrant flavors transport me to the tropics, and I want to share this journey with you.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main dish
Cuisine Caribbean
Servings 6 Servings

Equipment

  • Mixing bowl

Ingredients
  

  • 1 1/2 lbs beef tenderloin
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice can use bottled if necessary
  • 2 tablespoons aged dark rum
  • 2 1/2 tablespoons tomato-based sauce
  • 1 tablespoon soy sauce
  • 3/4 cup homemade or store-bought chicken stock
  • 1 teaspoon ground ginger fresh or powdered
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon minced garlic
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon smoked paprika

Instructions
 

Step 1: Prepare the Marinade

  • In a mixing bowl, combine orange juice, lime juice, dark rum, tomato-based sauce, and soy sauce. Stir these ingredients well. The marinade forms the core of your dish’s flavor.

Step 2: Add the Spices

  • In the same bowl, add the chicken stock, ground ginger, allspice, thyme, cayenne pepper, minced garlic, dark brown sugar, and smoked paprika. Whisk everything together until you have a smooth sauce that invites anticipation.

Step 3: Marinate the Beef

  • Place the beef tenderloin in a sealable plastic bag (or a shallow dish) and pour the marinade over it. Seal the bag, squishing out as much air as possible. Let it sit in the fridge to soak up the flavors for at least 2 hours, but ideally overnight for the best results.

Step 4: Cooking the Beef

  • Preheat your grill or skillet over medium-high heat. Remove the beef from the marinade, letting the excess drip off. Sear the beef on all sides for about 10-12 minutes or until it reaches your desired doneness. You can also use a meat thermometer for precision—aiming for 130°F for medium-rare.

Step 5: Rest and Slice

  • Once cooked, remove the beef from heat, covering it loosely with foil. Let it rest for about 10 minutes, which allows the juices to redistribute. Slice thinly against the grain for tenderness.

Step 6: Serve

  • Present the sliced beef with your chosen sides. Drizzle some extra marinade over the top or serve it as a dipping sauce.

Notes

  • Use Fresh Ingredients: Freshly squeezed juices and fresh herbs make a noticeable difference in flavor.
  • Let it Marinate Longer: Allow the beef to sit in the marinade overnight for deeper flavor penetration.
  • Monitor the Heat: Avoid high temperatures; searing too quickly may lead to burnt outsides with raw insides.
  • Slice Against the Grain: This technique ensures each bite is tender and enjoyable.
  • Experiment: Don’t hesitate to swap ingredients according to your taste preferences or pantry availability.
Keyword Pollo Tropical Calypso Beef Recipe
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