Meat On Steam (Nicaragua)

History: The first of January we had an invitation from our friend Nicaraguan Maria Rizo. It was a highly anticipated event for us since that day we would have the opportunity to learn how to prepare meat in Steam, dish of Nicaragua. That day we learned the closely guarded secrets of her mother Mrs. Rosalpina Rizo who lives in Nicaragua and came to Miami to spend their holidays and take this opportunity to teach us this succulent dish. Many thanks to our friend Mary and a million more to his mother Mrs. Rosalpina. This is the recipe of the week. Nicaraguan dish with strong indigenous roots. In Nicaragua, many families celebrate with a delicious mist meetings as the main course, also the techniques they prefer during the holidays. The secret of this dish is the marinated meat the day before, cook over medium heat for 2 to 3 hours and careful wrapping of banana leaves into the pan where the meat is prepared. Ingredients: 4 pounds corned beef brisket or 3 green Bananas 3 ripe bananas, peeled and cut into 3 pieces w / u. 3 Yuccas large peeled and cut into 6 pieces chorizo ​​units.

1 package of banana leaves or 12 leaves. 2 tomatoes, sliced ​​apple, finely chopped 1 to 2 for sauce, sliced ​​large onions, finely chopped 1 to 1 for the sauce red pepper cut into julienne large thick, finely chopped to 1 for the sauce 1 large green pepper cut into Julian Thick, finely chopped 1 to 2 for sauce Juice of one sour orange, 1 for the sauce. 2 tablespoons vinegar, 4 tablespoons for the sauce 1 / 4 cup water to the sauce sweet chili 6 units or minced chile sauce for ½ head of garlic and / or 8 cloves peeled and crushed for marinating meat Salt and pepper to taste to the marinade and sauce 1 teaspoon sugar for the sauce

Preparation: Marinate meat or marinated with garlic, salt, pepper, onion, tomato, vinegar and sour orange juice. Wash banana leaves, dry, then take a large bowl and cover with part of the banana leaves. Then put the meat on them with all the marinade. Form a packet and leave to marinate in the refrigerator for 24 hours. The next day, place a rack in a pan. Add water, without exceeding the grid and put banana leaves on it, doing what they call a bed or siding. Place on banana leaves and on these, the meat package with all the juice from the marinade; Add the yuca previously seasoned with salt, then place the peppers and cover with more banana leaves. Cover the pan tightly so that steam does not escape, and cook for 2 hours. Finally, uncover, place the sausages on the leaves, cover again and cook another hour. To prepare the sauce bowl or small container, put the remaining tomatoes, finely chopped onion, peeled and finely chopped remaining, remaining finely chopped peppers, remaining orange juice, remaining vinegar, water, sugar, salt and pepper to taste, pepper to taste if desired or the chile peppers.

Mix all ingredients well to dissolve sugar and salt. Tips: By serving each dish, cutting slices of meat more or less evenly and serve staggered and sides place a piece of ripe banana, another green banana, a piece of cassava, a sausage, a strip of each pepper. Place the sauce in a cup and put it inside single plate or you can wash the dish with the sauce. Clerk to juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

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