Tag: main course
Hamburguesas Colombianas
Hamburguesas Colombianas
Colombian hamburgers are known for having an abundance of toppings. The burgers themselves have onion, garlic, and green onions in the patties, seasoned with cumin and paprika. The burgers are topped with mozzarella, tomatoes, ketchup, mustard, mayonnaise, and…coleslaw.? It adds a nice crunch to the burger instead of boring iceberg lettuce. You can use store bought coleslaw if you’re in a hurry, but I always recommend making it from scratch.
Ingredients
- 1 lb 85% lean ground beef
- 2 green onions finely chopped
- 2 garlic cloves minced
- 1/4 cup white onion finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- hamburger buns
Toppings
- mozzarella cheese slices
- tomato thinly sliced
- coleslaw
- ketchup
- mustard
- mayonnaise
Instructions
- Mix together the burger ingredients.
- Depending on the size of the burgers you want, for into 2-4 patties.
- Heat up a griddle over medium high heat. Toast the hamburger buns.
- Add the patties to the griddle.
- 1/4lb patties will take 4-5 minutes a side for medium. 1/2lb patties will take 7 minutes a side for medium.
- Once you flip the patties, top each one with a slice of mozzarella cheese.
Burger Assembly
- Place the sliced tomato on the bottom of the bun.
- Place the patties on top of the tomato.
- Top each burger with a large scoop of coleslaw. Squeeze over ketchup, mustard, and mayonnaise.
Choripan
Choripan
Choripan is eaten all over many South American countries. Choripan is the combination of 2 words: chorizo and pan(bread). A toasted baguette get slathered in chimichurri sauce, then an Argentinian-style chorizo is placd inside. If the sausage is split down the middle and grilled, it is called mariposa-style choripan.
Ingredients
- Argentinian chorizo pan fried or grilled
- baguette or hoagie buns
- 1 tbsp butter
- chimichurri sauce
Instructions
- Melt the butter on a griddle. Split the baguette down the middle and toast for 3-4 minutes.
- Flip over and toast for 1 more minute.
- Spread a liberal amount of chimichurri sauce inside the baguette.
- Top with a chorizo.
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.
Beef Suqaar
Beef Suqaar
Suqaar is one of the most popular dishes in Somali cuisine. It is simply beef or any other meat of your choosing simmered with carrots, potato, and green peppers. It is cooked until all of the liquid has evaporated. Suqaar has a slight Italian influence with the introduction of garlic and onions used as aromatics. It only uses salt as the seasoning, as the ingredients themselves create so much flavor. Serve suqaar with Somali spiced rice.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper diced
- 4 garlic cloves minced
- 1 serrano pepper left whole
- 1 1/2 lbs sirloin tip cut into 1” cubes
- 2 medium potatoes cut into 1” cubes
- 3 carrots peeled and sliced
- 1 cup beef broth
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up 3 tbsp of vegetable oil in a large dutch oven over medium high heat. Sauté the onions, green peppers, garlic, and serrano pepper for 5 minutes.
- Add in the beef, carrots, and potatoes.
- Pour in the beef stock. Bring to a boil. Reduce the heat to low and simmer for 45 minutes.
- If there’s any liquid left, turn the heat to high to cook it out. Season with salt.
- Garnish with chopped cilantro.
