Tag: Latin American
Chunky Guacamole
Chunky Guacamole
This is my favorite guacamole recipe. You pretty much make a simple pico de gallo and toss it with diced avocado instead of mashing all of the ingredients together into a paste. The best thing is that it only takes 5 minutes to prepare. Serve with your favorite tortilla chips.
Servings: 1
Ingredients
- 1 small tomato seeded and diced
- 1/4 medium white onion finely chopped
- 1 serrano pepper finely chopped
- 1 tbsp cilantro chopped
- 1 avocado diced
- 1/2 lime juiced
- 1/4 tsp salt
Instructions
- Mix together the white onion, tomato, serrano, and cilantro.
- Add in the avocado. Squeeze in the lime juice. Season with salt. Carefully toss, making sure to not mash the avocado.
Milanesa a la Napolitana
Milanesa a la Napolitana
Milanesa a la Napolitana has it’s roots from Italian immigrants relocating to South America in the 1860s. In Italy, breading a cutlet and frying it is known as Milanese. You might recognize this dish being similar to chicken parmesan. The milanese was further developed in an Italian kitchen in the 1940s when a breaded cutlet was accidentally overcooked. The chef tried to hide his mistake by covering the milanese with tomato sauce, ham, and cheese. The spelling was changed from Italian to Spanish, birthing milanesa a la napolitana.
Equipment
- food processor
- parchment paper
Ingredients
- 2 top sirloin 8 oz each
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 tbsp parmesan grated
- 1 large egg beaten
- 1 cup breadcrumbs
- vegetable oil for pan frying
- 2 slices ham
- 4 oz mozzarella cheese sliced
Tomato Coulis
- 2 cups tomatoes chopped
- 1/2 tsp salt
Instructions
Tomato Coulis
- Place the tomatoes in a pot over medium heat. Season with salt.
- Simmer for 15 minutes until the tomatoes have broken down.
- Purée the tomatoes in a food processor until smooth. Set aside.
Milanesa a la Napolitana
- Hammer the sirloin down to 1/8” thick.
- Season both sides with salt, pepper, garlic, oregano, and parmesan.
- Dip the sirloin in the beaten eggs.
- Coat both sides with breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the breaded sirloin in the oil.
- Fry for 3 minutes a side.
- Preheat the oven to 350 degrees. Place the milanesa on a baking sheet lined in parchment paper. Top each milanesa with a large scoop of the tomato coulis.
- Place a slice of ham on top of the milanesa, followed by mozzarella cheese.
- Bake for 10 minutes until the cheese is melted and bubbly.
Penne Pasta with Huancaina Sauce
Penne Pasta with Huancaina Sauce
Huancaina is a popular Peruvian creamy and spicy cheese sauce made with aji amarillo paste. It is used on a lot starchy carbs such as potatoes, rice, and pasta. The preparation is really simple. All of the sauce ingredients get puréed in a blender, then heated with milk. I chose to mix in penne pasta and top with parmesan and parsley.
Equipment
- Blender or food processor
Ingredients
- 1 lb dry penne pasta prepared according to package directions
- 1/4 cup olive oil
- 1/2 medium red onion chopped
- 4 garlic cloves minced
- 1/2 cup evaporated milk
- 1/4 cup aji amarillo paste
- 1 cup queso fresco diced
- 4 soda crackers
- 1 1/2 cups whole milk
- salt to taste
Garnish
- parmesan cheese
- parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add the evaporated milk, aji amarillo paste, queso fresco, soda crackers, and sautéed onions and garlic to a blender or food processor. Purée until smooth.
- Pour the sauce and whole milk into a large deep sauce pan over medium heat. Simmer for 6-8 minutes, stirring consistently.
- Add in the cooked penne pasta. Mix to make sure it is evenly coated. Cook for 3-4 more minutes.
- Turn off the heat. Garnish with parmesan cheese and chopped parsley.
