Guatemalan churrasco is a special experience of typical Guatemalan barbecue, referring to cooking meats and other foods outdoors on a grill during gatherings where friends and family come together.
Grilled beef, accompanied by a fresh guacamole with onion, oregano, and lemon, and served with hot homemade corn tortillas, creates a perfect combination of flavors that invite sharing and enjoyment.
Churrasco
Ingredients
2 pounds of Skirt steak
Brine
2 Thinly sliced oranges
½ cup of Julienne onion
1 teaspoon of Crumbled dried oregano
2 tablespoons of Canola oil
½ teaspoon of Salt
Black pepper
1 can of Chirmol
Tomato sauce
3 Tomatoes
2 tablespoons of Chopped onion
1 tablespoon of Chopped mint
1 tablespoon of Chopped cilantro
2 teaspoons of Lime juice
½ teaspoon of Hot pepper
1 pinch of Salt
Preparation
Step 1 : To prepare Guatemalan churrasco, first preheat the grill.
Step 2 : Then, to make the adobo, combine the orange slices, onion, oregano, oil, salt, and pepper in a large Ziploc bag.
Step 3 : Next, seal the bag and squeeze the ingredients with your hands to mix and extract the juice from the orange slices.
Step 4 : Add the steak to the bag, seal it, and work the adobo into the meat with your hands, ensuring it is well coated.
Step 5 : Marinate the steak for 1 to 3 hours or overnight.
Step 6 : Then remove the steak from the bag and discard the orange and onion.
Step 7 : Grill the steak over medium-high heat for about 5 minutes on each side for medium doneness, cooking more or less according to taste.
Step 8 : Before slicing, let the steak rest wrapped in aluminum foil for 5 minutes.
Step 9 : For the Guatemalan sauce, grill or dry-fry the tomatoes until completely charred and soft (about 12 minutes).
Step 10 : Then chop them into large pieces, unpeeled, and mix them with the rest of the ingredients.
Step 11 : Taste and adjust seasonings as needed.
Step 12 : Guatemalan churrasco is served on wide plates and topped with or served alongside the tomato sauce.
Step 13 : It is typically accompanied by tortillas, beans, guacamole, and other sides.
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