Tag: Latin American
Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
Mote Pillo
Mote Pillo
Mote pillo is a traditional Ecuadorian dish of hominy sautéed with onions, garlic, and achiote, with scrambled eggs. While typically eaten at breakfast with slices of queso fresco and black coffee, mote pillo also makes a great side dish with grilled and roasted meats.
Ingredients
- 1 lb cooked hominy
- 2 tbsp butter
- 4 large eggs beaten
- 1 cup white onion finely chopped
- 3 garlic cloves minced
- 1/4 tsp ground achiote
- 1/4 cup milk
- 2 tbsp chives finely chopped
- 2 green onions finely chopped
- 1 tbsp cilantro finely chopped
- salt to taste
Instructions
- Melt the butter in a sauté pan over medium heat. Cook the onions, garlic, achiote, and salt for 5 minutes.
- Add in the hominy and cook for 2 minutes.
- Pour in the milk. Cook until the hominy has absorbed all the liquid; about 3 minutes.
- Pour in the eggs. Scramble and cook for 5 minutes.
- Turn off the heat. Stir in the green onions, chives, and cilantro.
Chimichangas
Chimichangas
In the mood for Tex-Mex? Chimichangas are the solution to what you crave. The burrito was created in a Mexican restaurant in Arizona in the 1920’s, where a burrito was dropped accidentally in a deep fryer. Low and behold, it birthed the chimichanga. The chimichanga increased in popularity throughout the 1950’s, becoming a staple at many Mexican restaurants.
Ingredients
- 12” flour tortilla
- refried beans
- Mexican rice
- meat of your choice pork, chicken, beef
- shredded cheese
- hot sauce of your choice
- vegetable oil for frying
- 1/2 cup salsa rojo or verde
Instructions
- Lay a flour tortilla on a flat surface. Spread beans across the surface; followed by Mexican rice, meat, cheese, and hot sauce.
- Fold into a burrito; making sure both sides are tucked in.
- Fill up a medium sized pot with 2” of vegetable oil over medium heat. Place the folded side of the burrito into the oil. Fry for 2-3 minutes until golden brown.
- Flip over and fry for another 2-3 minutes.
- Drain the grease on a paper towel.
- Pour either salsa verde or rojo over the burrito. Top with more cheese and sour cream.
