Tag: Latin American
Colombian Albondigas
Colombian Albondigas
These Colombian-style meatballs are to die for! They are a combination of beef and pork, with a ton of aromatics, plus masarepa flour for the filler instead of breadcrumbs. They are browned, then simmered in a beef stock/hogao sauce sauce, making this the perfect comfort food. The meatballs get served over steamed rice and garnished with cilantro.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large egg beaten
- 1 tsp ground cumin
- 1/4 cup masarepa flour
- 2 garlic cloves minced
- 1/4 cup onion finely chopped
- 2 green onions finely chopped
- 1/4 cup red bell pepper finely chopped
- salt and pepper to taste
- 2 tbsp vegetable oil
Sauce
- 2 cups hogao sauce
- 2 cups beef stock
- 2 tbsp flour
Garnish
- cilantro chopped
Instructions
- Mix together the meatball ingredients.
- Form into small meatballs.
- Heat up the cooking oil in a large saucepan over medium high heat. Brown the meatballs on all sides for 8 minutes. Remove from the pan.
- Whisk the flour into the oil in the pan. Cook for 2 minutes.
- Pour in the beef stock. Simmer for 5 minutes, scraping up any bits from the pan.
- Stir in the hogao sauce. Reduce heat to medium and simmer for 10 minutes.
- Add in the meatballs. Continue simmering in the sauce for 15 minutes.
Cuban Grilled Tilapia
Cuban Grilled Tilapia
This is one of the simplest ways to grill or broil a whole fish. This meal looks and tastes a lot fancier than it really is. Whole tilapia are under $5 each at my local Asian market. They already come cleaned, so no worries when it comes to scaling and gutting. Simply make 3 slits on each side of the fish. Rub down with olive oil and salt. Stuff the slits with lime slices and the cavity with onion, cilantro, and the rest of the lime. The fish can be grilled over charcoal, and even broiled, for 10-15 minutes a side.
Ingredients
- 1 whole tilapia scaled and gutted
- olive oil
- sea salt
- 1 lime thinly sliced
- 1 small onion thinly sliced
- 3 sprigs cilantro
Instructions
- Make 3 slits on each side of the tilapia. Rub with olive oil and sea salt. Stuff each slit with a half slice of lime. Stuff the inner cavity with onion, cilantro, and the rest of the lime.
- Preheat your grill with charcoal briquettes or turn on your oven’s broiler.
- Grill or broil for 10-15 minutes a side.
Avocado Salsa
Avocado Salsa
This avocado salsa has a nice and refreshing taste with a slight bite of heat. Typically most salsas are cooked, but this one is raw. It pairs great with tacos al pastor, plus a variety of grilled meats. Since it is an avocado salsa, eat within 2 days.
Equipment
- food processor
Ingredients
- 3 tomatillos
- 2 serrano peppers
- 6 sprigs cilantro
- 3 tbsp white onion
- 1 avocado
- 1/2 tsp salt
Instructions
- Place the tomatillos, onion, and serrano peppers in a food processor and pulse.
- Add in the avocado and cilantro and pulse until smooth.
