Tag: Latin American
Argentinian Chorizo
Argentinian Chorizo
When we talk about chorizo in South American countries like Argentina, Chile, Uruguay, Peru, etc., it couldn’t be more different than Mexican chorizo. Argentinian chorizo usually has a 2 to 1 ratio of pork and beef. It is seasoned with salt, pepper, paprika, and fresh garlic. Red wine is also a major flavor component to the sausage. It is also a raw chorizo, as opposed to the dried Spanish chorizo.
Equipment
- standing mixer
- sausage stuffer
Ingredients
- 3 lbs ground pork
- 1 lb ground beef
- 1 1/2 tbsp salt
- 3 tsp black pepper
- 2 tbsp paprika
- 5 garlic cloves minced
- 1 cup red wine
- hog casings
Instructions
- Add all of the ingredients to a standing mixer.
- Mix with the paddle attachment on low speed for 2 minutes until all of the ingredients are homogeneous. Place the sausage in the refrigerator for an hour before stuffing.
- Pipe the sausage through a stuffer into the hog casings. Twist to 6” each link.
- Let rest for a couple hours in the refrigerator before cutting.
Cooking the Sausage
- Heat up a tbsp of cooking oil in a sauté pan over medium high heat. Add in the sausages. Cook for 5 minutes a side.
- Make 5-6 slits half way into the sausage. Cook for a couple more minutes.
Chuleta Valluna
Chuleta Valluna
Chuleta valluna is the Colombian verse of milanese or schnitzel. The pork is marinated in aromatics such as onion, garlic, and green onion and seasoned cumin. It is then dredged in flour, egg, then breadcrumbs seasoned with sazon. The breaded cutlets are then fried rather quickly in oil since they are so thin. Serve chuleta valluna with yuca fries.
Ingredients
- 2 pork cutlets hammered to about 1/8” thick
- 2 garlic cloves minced
- 1 green onion finely chopped
- 1/4 white onion finely chopped
- 1/2 tsp ground cumin
- 1/2 cup flour
- 1 large egg beaten
- 1 cup breadcrumbs
- 1 packet sazon
- vegetable oil for frying
- salt to taste
Instructions
- Marinate the pork cutlets overnight with the onion, garlic, green onion, and cumin.
- Dredge the pork cuts in flour.
- Dig into the egg, then the breadcrumbs seasoned with sazon.
- Heat up a 1/2” of vegetable oil in a large sauté pan over medium high heat. Add the cutlets into the oil.
- Fry for 3 minutes a side until golden brown and crispy. Drain grease on a wire rack.
Chicharron de Pollo
Chicharron de Pollo
Chicharron de pollo, also known as fried chicken, is eaten all over Latin American. Unlike the traditional buttermilk marinated fried chicken of the south, this Puerto Rican style is marinated in olive oil, vinegar, garlic, and oregano. The chicken is then dredged in sazon seasoned flour. There are a couple more steps to frying this chicken then just tossing it in oil. First, the oil needs to be heated over medium high heat. The chicken is dropped in a fried for 3 minutes a side, then drained on a rack. This first step seals in the juices and creates the crust of the breading. Then the heat is dropped to medium. The chicken us returned to the oil and fried for 5 minutes a side, then drained on a rack. This allows the chicken to cook through without burning the breading. Lastly, the heat is increased to high. The chicken is fried one more time for a minute a side to make it extra crispy. The chicken will need to rest for at least 10 minutes before serving.
Ingredients
- 4-6 bone in chicken thighs
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups flour
- 1 tsp sazon with annatto
- vegetable oil for frying
Instructions
- Mix together the olive oil, vinegar, garlic, oregano, salt, and pepper.
- Place the chicken in the marinade. Marinate for 8 hours.
- In a separate glass dish, mix together the flour and sazon.
- Dredge the chicken in the flour on all sides. Shake off any excess flour.
- Heat up 2” of cooking oil in a deep pan over medium high heat. Carefully place the chicken in the oil.
- Fry the chicken for 3 minutes a side. Drain grease on a rack. Reduce the heat to medium. Fry again for 5 minutes a side. Drain grease on a rack. Increase the heat to high. Fry for a minute a side.
- Let the chicken rest on a rack for 10-15 minutes before serving.
