Argentinean Fries Recipes

CHURRASCO

Steps:

• Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.
• Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
• Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.
• Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
• Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.
• Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.

TORTAS FRITAS (FRIED SWEET DOUGH)

Steps:

• 1. Mix together the topping ingredients (sugar and cinnamon) on a small, shallow plate; set aside.
• 2. In a large bowl, mix together the flour, baking powder and salt with a fork. Form a well in the center, and add the melted butter. Mix until ingredients are well incorporated. Slowly add the warm water a little at a time, and mix until the dough is well mixed and still moist but not sticky or "mushy". (You might not need the entire amount of water.)
• 3. Turn out the dough onto a lightly floured surface, and knead for 3 minutes or until the dough feels smooth and uniform. Divide the dough into 12 equal portions. Roll each dough portion into a ball about the size of a large walnut. Allow the dough balls to rest on a lightly floured surface for 15 minutes.
• 4. Take a dough ball, flatten it with your palms, and use your palm and heel of your hand to form each dough ball into a flat round about 1/8-inch thick. Use a sharp knife and cut an X in the middle of each dough round (which helps them to cook evenly in the center).
• 5. Heat the oil in a deep skillet or a heavy-duty saucepan. The oil needs to get very hot to ensure adequate (quick but deep) frying with minimal absorption of the oil. If the oil isn't hot enough, the Tortas become greasy and dense.
• 6. Drop 2 to 3 dough rounds into the hot oil at a time, depending on the size of your pan. Let the dough rounds fry for about 45 to 60 seconds or until golden brown. Using a pair of tongs, gently flip the tortas and let the other side fry for another 45 to 60 seconds or until golden. (The oil will be very hot, so be careful not to splash oil!). Remove fried tortas to a paper towel to absorb excess oil. When cool enough to handle, roll warm tortas in the sugar/cinnamon mixture, and serve while still hot.