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Latin beef

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  • Antoin
    commented on 's reply
    Thanks for your reply. It’s just a unique taste that I’ve noticed in both Mexican and Bolivian meats. I’m well familiar with Argentinian and do not get the same flavor profile I was looking for.

  • ddevine
    commented on 's reply
    Thanks! Found the youtube video. Great that I have all the ingredients on his recipe. Now just have to check out the Criolia and the Green Sauce. Appreciated any info on your wife's recipe. Certainly sounds fantastic!

  • tiewunon
    commented on 's reply
    ddevine Raichleins BBQ Bible had a recipe. My wife said 2 teaspoons for a whole chicken. Go to youtube sesrch Peruvian Charcoal Chicken. Select the video (on my phone its the 1st one) by Raleigh Smokes. He uses Raichlens recipe. I will have my wife translate her Spanish notes this weekend and get the info to you. If you make it make the Salsa Criolla and the green sauce also you won't regret it.

  • ddevine
    commented on 's reply
    I have the Aderzo and the Black Mint. Could you give me some idea of how much Black Mint you add to the Aderzo marinade? I also have a bottle of Aji Panca but not sure I need that or not? Would like to give this a try.

  • tiewunon
    replied
    Sorry posted in wrong place.

    Leave a comment:


  • Ahumadora
    commented on 's reply
    +1

  • Ricardo
    replied
    This question is a tough one to answer. As Ahumadora mentioned, grilled fixing vary widely across the board. Even within each Country, things vary to the point that cuts are not only fixed in different and distinct ways, but often are referred to using different names.

    Most cuts are seasoned with salt, only salt, and grilled over direct heat, that be "a la leña" i.e. seasoned wood or "al carbon", i.e. charcoal. That’s the traditional way, particularly in cattle country.

    Generally speaking, and it’s not truly accurate to oversimplify it in this manner... the more you travel away from the Atlantic Coast line towards higher elevations, the more other seasonings are introduced. In areas of higher elevations, beef isn’t consumed as much as other livestock. In areas of rich vegetation, you get to see more sauces and flavorful marinades applied to different cuts, plus a wider assortment of accompaniments. That too varies widely. Along the Pacific Coast line, you get even more variations and presentations, plus the selection of critters that are customarily grilled, gets even wider.

    Do you have photos? That may help to identify what seasoning were applied and what cooking techniques were used.

    Cheers,
    Ricardo

    Leave a comment:


  • Ahumadora
    commented on 's reply
    BFlynn Not too much time to do write ups but I do post a lot of my cooks.

  • BFlynn
    commented on 's reply
    We had amazing food when we were in Argentina last year, beef, chicken, sausage, everything grilled over wood fires.

    You should do some write ups about Argentina cooking!

  • Antoin
    replied
    Thanks. Will try some combos

    Leave a comment:


  • Antoin
    commented on 's reply
    Thanks! Will try.

  • Dewesq55
    replied
    For marinating, rather than lime juice, what is today used in Latin America is "naranja agria" or butter oranges juice. It is the juice of the Seville orange. Goya sells it in bottles. I can get it in supermarket locally. If you can't find it, a suitable substitute can be created with orange, lime and grapefruit juices. The other common flavorings added to the juice are garlic, cumin, oregano, salt and pepper. Some Peruvian chicken marinades use soy sauce. Goya, or other brand, bottled mojo criollo contain a lot of the basic ingredients and can be a good starting place.

    Leave a comment:


  • Ahumadora
    replied
    Antoin You are lumping a huge land mass into one basket when you say South America.
    I have been around Central/South America a lot and the beef and cooking styles vary widely.
    Bolivia is not really reknown for it's quality of beef. (I get restaurants from Bolvia contacting me and they all bitch about that). Also the only place that will grow good beef in Bolvia is the pastures in the low lands near Santa Cruz or in the South. A llama is about the only thing that survives up in the mountains or near San luis Potosi (Highest city in the world BTW). In Argentina where I am they only use salt on the beef nothing else.

    Leave a comment:


  • tiewunon
    replied
    @Antonin
    This won't answer your South American itch but these 3 guys are pretty darn good. Was lucky to go to one of there catered parties.
    Though my wife does not use their recipe for Ropa Vieja it is one of my favorite dishes she makes.
    The Three Guys From Miami show you how to make Cuban, Spanish, and Latin American food. Three Guys. Hundreds of recipes. On the web since 1996.

    Leave a comment:


  • tiewunon
    commented on 's reply
    Roger Ball...

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