Tag: Latin American
Tomato Onion Curtido
Tomato Onion Curtido
Most meals throughout South American countries will have some type of salad on the side. Many of the times it will be a lime marinated salad like this tomato onion curtido. Besides being tasty, it helps cut through all of the heavy richness of Ecuadorian cuisine. Other vegetables you can substitute instead of tomatoes include carrots, cucumbers, bell peppers, radishes, etc.
Equipment
- mandolin slicer
Ingredients
- 1 large red onion thinly sliced on a mandolin
- 2 limes juiced
- 2 small tomatoes thinly sliced on a mandolin
- 1 tbsp cilantro chopped
- 1 tsp olive oil
- salt to taste
Instructions
- Rub the onions with salt. Place the onions in a bowl of cold water for 10 minutes. Rinse the onions of salt and pat dry with paper towels.
- Mix all of the ingredients together. Refrigerate until ready for use.
Salsa Caruso
Salsa Caruso
Salsa Caruso is a Uruguayan cheesy cream sauce with ham and mushrooms. Uruguayan gastronomy is an influence of Spanish and Italian cuisines. The sauce was created in the 1950’s by an Italian chef in the capital city of Montevideo. The name is in tribute to a famous Italian tenor opera singer, Enrico Caruso, who was widely admired throughout South America. The chef wanted to make an enhanced bechamel sauce to serve with pasta, so he added meat stock to the sauce and added ham, cheese, and mushrooms. Today, salsa caruso is eaten all over South America and has become a huge part of Uruguayan culinary heritage.
Ingredients
- 10 tbsp unsalted butter
- 1/2 medium white onion diced
- 4 oz mushrooms sliced
- 2 tbsp flour
- 1 cup whole milk
- 1 cup creme fraiche or sour cream
- 1/4 cup pork stock
- 12 oz ham cubed
- 4 oz provolone grated
- salt and pepper to taste
- 1 lb dry pasta cooked according to the package directions
Garnish
- parsley chopped
Instructions
- Melt butter in a large sauté pan over medium high heat. Sauté the onions and mushrooms for 5 minutes.
- Whisk in the flour.
- Turn the heat down to medium. Whisk in the milk, creme fraiche, and pork stock until it thickens.
- Add in the cheese and ham. Cook for 5 minutes until the cheese has completely melted and the ham is heated through.
Cemita Poblana
Cemita Poblana
Cemita Poblana originates from Puebla, Mexico. This wonderful sandwich contains either a breaded chicken, pork, or beef cutlet fried and topped with a plethora of ingredients including avocado, oaxaca cheese, chipotle peppers, onion, cabbage, and cilantro; all on a brioche sesame seeded bun. If you can’t find buns with sesame seeds, a regular brioche bun will work.
Equipment
- Meat Mallet
Ingredients
- 2 boneless skinless chicken breasts or thighs
- salt
- pepper
- 1 large egg beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil for frying
Cemita Poblana
- 2 brioche rolls
- 1 avocado sliced
- oaxaca cheese grated
- red onion thinly sliced
- 2 chipotle peppers chopped
- green cabbage shredded
- cilantro sprigs
Instructions
- Hammer the chicken with a meat mallet to 1/4” thick. Season both sides with salt and pepper.
- Dip the chicken in the beaten egg.
- Coat the chicken in the breadcrumbs.
- Heat up the cooking oil in a sauté pan over medium high heat. Place the the chicken in the oil.
- Fry the chicken for 5 minutes a side until golden brown and crispy. Drain on paper towels.
Sandwich Assembly
- Placecdliced of avocado on the bun.
- Place the chicken on top.
- Top the chicken with the oaxaca cheese and chipotle peppers.
- Top with red onion, cabbage, and cilantro.
