Recipe courtesy of Guacaya Bistreaux
Recipe courtesy of Guacaya Bistreaux
Carne en Palitos
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- Level: Intermediate
- Total: 2 hr 20 min (includes cooling time)
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 782
- Total Fat
- 74 g
- Saturated Fat
- 21 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 109 mg
- Sodium
- 602 mg
- Level: Intermediate
- Total: 2 hr 20 min (includes cooling time)
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 782
- Total Fat
- 74 g
- Saturated Fat
- 21 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 109 mg
- Sodium
- 602 mg
Ingredients
Carne en Palitos:
Bollo Liso:
Chimichurri:
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Directions
Special equipment:
six 8-inch skewers- For the carne: In a large mixing bowl, combine the beef with the naranja agria, achiote oil, sazón, salt and pepper. Toss until fully coated. Skewer the beef cubes, alternating with the red onion pieces (3 to 4 pieces of beef per skewer).
- Preheat a grill to medium-high heat.
- Grill the skewers until medium-rare, 4 to 5 minutes per side. Remove from the grill and let rest for a few seconds. (Keep the grill on.)
- For the bollo liso: In a bowl, mix the masarepa with 4 cups water to form a dough. Add the butter, Cotija and salt. Adjust the consistency by adding more masarepa if too loose, or warm water if too tight. Shape the dough into 1-inch-diameter tubes and wrap completely in foil, forming into cylinders. Boil for 25 minutes. Let cool, then unwrap and slice into 3/8-inch-thick coins.
- Place the bollo liso coins on the grill just until grill marks form, 1 to 2 minutes on each side.
- For the chimichurri: Mix the parsley, cilantro, olive oil, Urfa Biber pepper, red pepper flakes, garlic, salt and pepper in a bowl. Adjust the seasoning or heat as necessary. Store at room temperature in a sealed container until ready to serve.
- On a long plate lined with banana leaves, place the grilled bollo liso coins. Top each coin with a beef skewer and serve with the chimichurri on the side.
Cook’s Note
For the perfect bollo dough consistency, it should not be too wet nor super dry. Adjust with more masarepa or warm water as needed.
