Tag: Latin American
Uruguayan Chivito
Uruguayan Chivito
The chivito is the national sandwich of Uruguay. This whopper of a sandwich has beef tenderloin, ham, cheese, avocado, pickled red onion, basil, and mayonnaise on a toasted bun.
Ingredients
- 1 tbsp olive oil
- 2 brioche rolls
- 6 oz beef tenderloin thinly sliced
- salt and pepper to taste
- 4 slices ham
- 2 slices mozzarella cheese or Swiss
- 1/2 avocado thinly sliced
- 1/2 cup basil
- pickled red onions
- mayonnaise
Instructions
- Heat up the olive oil in a large sauté pan over medium high heat. Toast the buns for a couple of minutes. Remove from the pan.
- Seadon the tenderloin with salt and pepper. Add to the sauté pan. Sear for a minute on the first side.
- Flip the tenderloin. Create 2 piles with the beef. Top each pile with a slice of cheese. Cook for 2 minutes. Add the ham to the pan and cook for a minute.
Sandwich Assembly
- Spread mayonnaise on both sides of the buns.
- Place the avocado slices on the bottom half; pickled red onions on the top.
- Place the beef/cheese pile on top of the avocado.
- Top the beef with a handful of basil. Place the ham on the red onions.
Frijoles Rojos Colombianos
Frijoles Rojos Colombianos
Beans are a staple in the Colombian household. They’re made in large batches and eaten just about everyday. Beans are typically paired with rice, fried plantains, avocado, fried eggs, arepas, chicharron, and a grilled chorizo. This protein platter overload is called bandeja paisa.
Equipment
- food processor
Ingredients
- 1 lb dry red beans
- 1 onion diced
- 1 bunch green onions chopped
- 6 garlic cloves
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes diced
- 1 tsp ground cumin
- 1/2 tsp achiote powder
- 4 cups water
- 4 cups vegetable stock
- 2 carrots peeled and diced
- salt and pepper to taste
Garnish
- cilantro
Instructions
- Soak the beans overnight. Strain and rinse the beans.
- Place the onion, green onion, garlic, bell peppers, and tomatoes in a food processor.
- Pulse until fairly smooth.
- Place the beans, water, stock, processed vegetables, and carrots in a large pot. Bring to a boil. Place a cover on. Reduce the heat to medium low and simmer for 90 minutes.
- Season with the achiote powder, cumin, salt and pepper.
- Simmer uncovered for 30 more minutes until the beans are tender.
Salmon and Avocado Salad
Salmon and Avocado Salad
I can’t say enough about how good this salad is. Salmon, tomatoes, avocado, and arugula tossed with a simple lemon vinaigrette dressing. It’s nutrient dense with protein, omega 3s, antioxidants such as vitamin A and lycopenes, and lots of healthy fats. It’s almost effortless to prepare and is filling enough to eat as your main course.
Ingredients
- 3 cups arugula
- 1 cup tomatoes seeded and diced
- 1 avocado cubed
- 8 oz salmon steak
- 1 tbsp olive oil
Dressing
- 1/4 cup lemon juice
- 2 tbsp white vinegar
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/4 tsp salt
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a sauté pan over medium high heat. Cook the salmon steak for 5-6 minutes a side until it’s completely cooked through. Let cool. Peel the skin off. Remove any bones. Crumble and set aside.
- Mix together the dressing ingredients and set aside.
- Place the arugula in the bottom of a large bowl. Layer the crumbled salmon, avocado, and tomatoes across the top.
- Pour over the dressing. Now it’s for my favorite time: toss the salad.
