Tag: Latin American
Chimichurri Shrimp Quinoa Salad
Chimichurri Shrimp Quinoa Salad
This is the first time I’ve cooked with quinoa. I’ve eaten it in numerous forms plenty of times and am now making it a regular part of my diet due to quinoa’s nutrient density of protein, fiber, b vitamins, and other minerals. The salad has chimichurri sauce mixed in with quinoa, shrimp, and grape tomatoes. If you aren’t a fan of shrimp, you can substitute cooked chicken breast.
Ingredients
- 1 lb 41/50 count shrimp
- 4 cups water
- 2 cups quinoa
- 1 tbsp olive oil
- 2 cups grape tomatoes sliced in half
- 1/2 cup chimichurri sauce
- salt and pepper to taste
Instructions
- Bring 4 cups of water to boil. Add in the shrimp and boil for 4-5 minutes. Remove the shrimp from the pot. Remove the shells and tails. Set aside.
- Add the quinoa to the boiling water. Reduce the heat to medium low and cook for 20 minutes until all of the water has been absorbed.
- Allow the quinoa to completely cool.
- Mix together the quinoa, chimichurri sauce, salt, and pepper. Stir in the shrimp and grape tomatoes.
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
Tacos de Suadero
Tacos de Suadero
Tacos de suadero are one of the most popular options for tacos all over Mexico City. Suadero meat is typically made out of beef belly, sometimes sold as rose meat. The triangle point of a whole brisket will contain part of the navel meat with some belly attached. This can also be used as a substitute, for raw beef belly will be hard to come by. The meat is cooked the exact same way as carnitas: simmered, then fried in its own rendered fat. This meat is so unbelievably tender and flavorful, you’ll question why this hasn’t been part of your life from birth. Suadero is life changing.
Ingredients
- 3 lbs beef belly or brisket; untrimmed
- water enough to cover the meat
- salt to taste
Tacos
- corn tortillas
- white onion chopped
- cilantro chopped
- avocado salsa
- lime wedges
Instructions
- Cut up the beef belly into large chunks.
- Place in a large Dutch oven with enough water to cover. Bring to a boil. Reduce the heat to medium low and simmer for 3 hours.
- Reduce the heat to medium low and simmer for 3 hours.
- Around the 3 hour mark, there will be almost no liquid left in the pot. Most of the fat has rendered out. Increase the heat to medium high.
- Fry the meat in its own fat for 5-8 minutes until browned. Take off the heat.
- Heat up a griddle over medium high heat. Further brown enough suadero meat for 4 tacos. You will render out a lot of fat.
- Push the meat off to the side. Place the tortillas on the griddle and cook for a minute on the first side.
- Flip the tortillas over. Portion the meat on the tortillas. Cook for 3 minutes until slightly crispy.
Green Chicken Stew
Green Chicken Stew
This is the first Guatemalan recipe on stonedsoup.net! Green chicken stew is commonly eaten all over Guatemala. The stew consists of puréed tomatillos, garlic, onion, bell peppers, jalapeños, and cilantro simmered with chunks of chicken. The sauce is thickened with toasted ground pumpkin and sesame seeds. The stew is served over steamed rice and topped with avocado and green onions; with tortillas and lime wedges on the side.
Equipment
- Spice grinder
- blender
Ingredients
- 1/2 cup pumpkin seeds toasted
- 1/4 cup sesame seeds toasted
- 3 lbs boneless skinless chicken breast
- 1 1/2 lbs tomatillos
- 1 bunch cilantro
- 3 tbsp olive oil
- 6 garlic cloves
- 3 jalapeños
- 1 large green bell pepper
- 1 medium white onion chopped
- salt and pepper to taste
Toppings
- corn tortillas
- avocado sliced
- green onions chopped
- lime wedges
- steamed rice
Instructions
- Grind the toasted pumpkin seeds and sesame seeds in a spice grinder. Set aside.
- Bring a pot of water to boil. Simmer the chicken and tomatillos over medium heat for 30 minutes. Scoop out the chicken. Add the tomatillos to the blender. Save 4 cups of the broth.
- Sauté the onions, garlic, jalapeños, and bell pepper in the olive oil over medium heat for 10 minutes.
- Add the cilantro to the blender with the tomatillos and 2 cups of the broth.
- Purée.
- Add in the sautéed vegetables, ground seeds, and the rest of the broth.
- Purée.
- Pour the green purée into a pot. Simmer for 15 minutes. Dice the chicken and add into the pot.
- Simmer for 15 more minutes. Season with salt and pepper.
