Churrasco Spread

Do you remember my Las Pampas 2 post? We had some Churrasco leftover. Ok, not some. I think maybe half of the Churrasco was for leftover. Haha, so I made Ree‘s beef spread. Of course, changing a little bit fo the recipe. And let me tell you, even when it has a strong flavor, real strong, it’s amazing! It’s delicious, you can use it as a dip, or as a sandwich spread, or whatever you can think of! I even freezed one part, because it was a lot! The hubs took some to the office… anyways. 

You will need:

• 2/3 pound leftover cooked meat: steaks, churrasco, ribeye, etc.
• 2/3 cups mayonnaise
• 1/2 tbsp white vinegar
• 1/3 small onion
• 3 hard boiled eggs
• 1/2 small bell pepper
• 2 tbsp sweet pickle relish
• salt and pepper to taste
• 2 tbsp shredded fresh cheese

Finely chop bell pepper and onion.

In a food processor, add big chunks of cooked meat churrasco.

Pulse several times until almost pulverizd (or if you prefer big chunks, not that many times).

Place in a mixing bowl.

Add mayo.

Add vinegar.

Stir around.

Add cheese, bell pepper and onion. Stir.

Add eggs. Stir.

Add salt and pepper. Mine was missing a little mayo. Add.

Stir well.

And enjoy! With chips, sandwich, dip, veggies, whatever!