Marinated meat barbecue is a delicious culinary tradition from the highland region of Guatemala, particularly in the department of Huehuetenango. This recipe is simple and accessible, ideal for enjoying in good company.
It has its roots in the Guatemalan highland region, particularly in the department of Huehuetenango.
The marinated meat barbecue, with its combination of flavors and aromas, represents part of the rich culinary history of this Central American country.
You can serve your marinated meat barbecue with potatoes, a fresh salad, guacamole, or a comforting homemade soup.
Marinated meat barbecue
Ingredients
1 kilogram of Pork tenderloin
500 grams of Tomato
½ pound of Miltomate
1 Bell pepper
6 Large garlic cloves
1 Medium white onion
Annatto
Juice of two bitter oranges
1 tablespoon of Ground cumin
1 pinch of Salt
Oil
Vinegar
Preparation
Step 1 : To start the preparation, the pork tenderloin should be sliced thinly and then washed, letting it rest for a day in the bitter orange juice with a pinch of salt.
Step 2 : The next step involves cooking the tomato, miltomate, garlic, onion, and bell pepper with a little water, and then blending the ingredients with annatto, which will give it its characteristic color, and straining the resulting sauce.
Step 3 : In a skillet with a bit of oil, fry the marinated sauce, seasoning it with salt, ground cumin, and 2 tablespoons of vinegar.
Step 4 : The marinated sauce is placed in a container and allowed to rest.
Step 5 : The meat is immersed in the marinade for approximately 2 or 3 days, then fried in a bit of oil and subsequently grilled over low flames.
Step 6 : It is important to ensure it does not dry out too much or burn during cooking.
