Tag: Latin American
Lampreado
Lampreado
Lampreado, aka payagua mascada, are fried patties consisting of ground beef, mashed cassava, and lots of green onions. The ingredients are turned into a dough, formed into patties, dredged in flour, then fried until golden brown. The lampreado can be served as an appetizer or as a main course with a salad.
Equipment
- potato masher or ricer
Ingredients
- 1 lb ground beef
- 2 lbs cassava
- 3 garlic cloves chopped
- 6 green onions chopped
- 1/2 cup beef stock
- 1 tbsp salt
- 1 tsp ground cumin
- 2 tbsp cornstarch
- flour
- vegetable oil for frying
Instructions
- Bring a pot of salted water to a boil. Boil the cassava for 30 minutes. Drain and let cool.
- Heat up 2 tbsp oil cooking oil in a sauté pan over medium high heat. Sauté the green onions and garlic for 2 minutes.
- Add in the ground beef. Brown for 8 minutes. Drain any excess grease.
- Add in the beef stock and simmer until evaporated. Let cool.
- Using a potato masher or ricer, mash the cassava until smooth. Stir in the ground beef mix, cumin, salt, and the cornstarch until a dough forms.
- Roll the dough into golf ball sized balls.
- Flatten each ball into a 1/2” thick patty.
- Dredge each patty in flour.
- Heat up 1/2” deep of cooking oil in a large sauté pan over medium high heat. Cook the lampreado in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown.
- Drain the grease from the lampreado on a rack.
Carne en Palito
Carne en Palito
Carne en palito literally translates to meat on a stick. They can be eaten as an appetizer made on small wooden skewers or as a main course on larger metal skewers. The meat only needs 2 hours of marinating time and 8 minutes in the broiler. Serve the skewers with tomato onion curtido, fried plantains, and cassava cheese bread.
Equipment
- metal skewers
Ingredients
- 1 lb top sirloin sliced 1/4” thick strips
- 4 tbsp orange juice
- 1 tbsp olive oil
- 8 garlic cloves minced
- 2 tsp achiote paste
- 2 tsp ground cumin
- salt to taste
Instructions
- Mix together the marinade ingredients.
- Marinate the beef for 2 hours.
- Turn on your oven’s broiler. Skewer up the beef. Place the skewers on a rack on a baking sheet lined in foil.
- Broil the skewers for 3-4 minutes a side.
Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de porotos is an Ecuadorian-style bean stew. The beans are always eaten with rice, a curtido, fried plantains, avocado, and a protein of your choice. Or you can skip the protein and make the meal vegan.
Ingredients
- 1/2 lb dry white beans
- 3 tbsp vegetable oil
- 1/2 medium red onion diced
- 6 garlic cloves chopped
- 1 tomato diced
- 1/2 tsp annatto powder
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups water
- 3 tbsp parsley chopped
- salt to taste
Instructions
- Soak the beans overnight in cold water.
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the tomatoes, cumin, annatto powder, and chili powder. Sauté for 5 minutes.
- Add in the beans and 4 cups of water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- Stir in the parsley. Season with salt.
