A Nicaraguan Feast: Carne Asada, Gallo Pinto and Platanos Fritos
- cindyvattathil
- Dec 15, 2014
- 3 min read
We finally got to celebrate the wonderful food of Nicaragua by making a delicous feast of carne asada, gallo pinto and platanos fritos. In a word, it was awesome! The meat, having marinated for a day, was so tender and moist it just melted in our mouths. And the rice and beans in the gallo pinto were so delicious, their flavors blended together in the most perfect way. And, really, what else has to be said about fried plantains other than....YUM! It was a meal fit for a king....one that we will definitely look forward to making again!
Carne Asada recipe:
Ingredients:
Flank or skirt steak -- 2 to 3 pounds, cut them into long strips
Minced garlic, 3 to 5 cloves
Limes, juice only -- 2 to 3
Salt and pepper -- to season
Oil -- 1/4 cup
Instructions:
In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
Start a good fire in your grill, preferably using mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, about 5 to 7 minutes.
Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a cutting board.
Slice the meat across the grain into thin strips and serve as a topping for tostadas or as a filling for tacos or burritos.
(The original recipe came from this site: http://www.whats4eats.com/meats/carne-asada-recipe)
Gallo Pinto recipe:
Ingredients:
For the beans
1 (16-ounce) bag dried small red or black beans
Salt
7 garlic cloves, peeled
For the rice
1/4 cup vegetable oil, divided
1 medium yellow onion, finely chopped (about 1 cup), divided
1 1/2 cups long-grain white rice
3 cups water or low-sodium chicken broth
1/2 green bell pepper, cored and seeded
Instructions:
For the beans: Spread beans out in a rimmed baking sheet. Pick out any debris and broken beans. Transfer beans to colander and rinse under cold running water. Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.
Bring to boil over high heat. Reduce heat to medium and simmer beans for 30 minutes. Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat. Add 2 teaspoons salt and garlic, reduce heat to medium, and simmer until beans are tender, 30 to 60 minutes.
If storing the beans, cool completely, transfer beans and some of the cooking liquid to quart-sized zipper-lock bags. When ready to use, thaw out in refrigerator and heat on stovetop in saucepan or microwave.
For the rice: Heat 2 tablespoons oil in large heavy-bottomed saucepan over medium heat until shimmering. Add 2/3 of onion and cook, stirring, until softened and translucent, about 5 minutes.
Add rice and cook, stirring, until grains are shiny and evenly coated with oil, 2 to 3 minutes. Add water or broth and 1 1/2 teaspoons salt, increase heat to high, and bring to a boil. Place bell pepper on top of rice.
Boil rice without stirring until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice. Immediately reduce the heat to the lowest setting, cover, and cook (do not stir, do not remove lid) for 15 minutes. Remove and discard bell pepper. Fluff rice with chopsticks or fork, then let cool and refrigerate for 1 day.
For the gallopinto: Heat remaining 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add remaining onion and cook, stirring, until softened and translucent, about 5 minutes.
Add rice and 2 cups beans to skillet and cook, stirring, until rice is evenly coated. Continue to cook, stirring, to allow flavors to meld and mixture to become slightly crisp, about 10 minutes. Cover and cook over low heat an additional 10 minutes.
(The original recipe came from this site: http://www.seriouseats.com/recipes/2012/05/gallopinto-nicaraguan-rice-and-beans-recipe.html)
Platanos Fritos recipe:
Ingredients:
Ripe plantains (plátanos maduros), peeled, cut in half crosswise, then lengthwise -- 4
Oil for frying
Instructions:
Heat about 1/2-inch of oil in a skillet over medium heat. Add the plantains, a few pieces at a time, and sauté until lightly browned. Turn and sauté the second side.
Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.
(The original recipe came from this site: http://www.whats4eats.com/vegetables/platanos-fritos-recipe)
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