Ecuadorean Churrasco Recipes
ECUADOREAN CHURRASCO
This is a simple Ecuadorian steak dish. According to Laylita of www.laylita.com/recipes (where I found the recipe), this is traditionally served with a fried egg, rice, French fries, ripe plantains, a small salad, avocado slices and hot sauce. Posted for ZWT 2008.
Provided by Reddyrat
Categories Meat
Time 11m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix the crushed garlic, cumin, salt and pepper together to make a marinade for the meat.
- Rub the garlic cumin marinade on the thin steaks and marinate for a couple of hours.
- Grill, broil, or fry the steaks over high heat to desired doneness.
- Serve the steaks with a crispy fried egg or two on top and accompanied by rice, homemade fries, fried ripe plantains, tomato and onion curtido, lettuce, cucumber slices, avocado slices and aji criollo.
Nutrition Facts : Calories 355.9, Fat 24.8, SaturatedFat 9.8, Cholesterol 101.3, Sodium 82.8, Carbohydrate 2.4, Fiber 0.2, Sugar 0.1, Protein 29.3
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- Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
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- Combine 1 tablespoon of oil, garlic, cumin, salt, and pepper in a small bowl. Rub this mixture on all sides of the flank steak and let sit at room temperature while you make the fries. If leaving meat out for more than an hour freaks you out then stick it in the refrigerator and remove again about 30 minutes before cooking.
- Cut potatoes into eighths, or smaller if your potatoes are especially large, but basically you want to make steak fries. Cover fries with cold water and soak for at least 15 minutes or refrigerate for up to 2 hours.
- Heat remaining tablespoon of oil in a large cast iron skillet (or heavy, oven-safe skillet) over medium high heat. Once shimmering, add steak and brown (without touching) for 5 minutes. Flip and transfer to the oven to cook for 5 more minutes for medium-rare.
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- Encebollado. Encebollado de pescado is the first on this list and is one of my personal favorites. This is seafood (usually tuna) soup with pickled red onion, boiled yuca, tomato, cilantro and often a squeeze of lime juice.
- Churrasco. When served in Ecuador, churrasco is a grilled steak usually seasoned with garlic, oregano, cumin, and olive oil. It’s usually served with rice, a few slices of avocado, fries, fried plantains, and a fried egg.
- Seco de Chivo. Seco is a popular dish served all over the country. It is a stewed meat dish and comes in a number of options including chicken (seco de pollo) beef (seco de carne) and goat (seco de chivo).
- Empanadas. Empanadas are a beloved traditional food in Ecuador and are enjoyed all over the country. They are eaten for breakfast, lunch or dinner, and can be served as a snack, an appetizer, a main course or as dessert.
- Hornado. This is a famous Ecuadorian food. You’ve probably seen the pictures (like the one above) of an entire pig being roasted outside a restaurant, that’s hornado.
- Cuy. Like hornado, cuy is another attention grabber. It’s a favorite among photographers and bloggers. Cuy or roasted guinea-pig is a traditional Ecuadorian food usually served at special events or celebrations.
- Ceviche. Ceviche is a seafood dish which you’ll find on the coast and on many restaurant menus in the Sierra. Traditional ceviche in Ecuador is a little different than in some other areas because the seafood is cooked before it’s served.
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- Grill or fry the steaks over high heat to desired doneness; since they are relatively thin they won’t take too long to cook.
- If frying them and making the variation with peppers & onions, then remove the the steaks from the pan and let them rest. In the same pan, add the oil.
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- Llapingachos. Llapingachos, or in simple words, fried stuffed potato patties, are the must-try foods of Ecuador. These fried omelets are well-stuffed with cheese.
- Guatita. Guatita is the national dish of Ecuador. It is a thick and hearty stew. The dish consists of tripe simmered in a sauce made with a combo of potatoes and tomatoes.
- Bolon De Verde. Bolon de Verde, aka the ball, is another traditional national cuisine of the country. For making this dish, green plantains are mashed and then transferred into the shape of a ball.
- Locro De Papa. This classic soup called locro de papa is prepared with the combination of garlic, onions, cumin, potatoes, queso fresco, annatto, and milk.
- Empanada De Viento. Like all other Latin American countries, empanadas are also loved in Ecuador. Locally, this dish is referred to as empanada de Viento.
- Cuy. Cuy or also called the Guinea pig, is a widely eaten dish in the country. Cuy has been used for food in Ecuador since the older times. This animal has dark and greasy meat.
- Librillo. Librillo is a common dish in the mountainous region of the country. There are several ways to prepare this dish. However, all the recipes give a delicious result.
- Churrasco. Churrasco refers to the tasty plate of Ecuadorian steak that is topped with plantains, fried eggs, chips, rice, salad, garlic aji sauce, and sliced avocados.
- Fritada de Chancho. Fritada de chancho is a piece of pork boiled in water. The process continues until the water evaporates. Afterward, the pork is fried and served with a spicy sauce and sides like fava beans, potatoes, corn, and hominy.
- Tigrillo. Prepared with a blend of eggs, mashed green plantains, and cheese, trigrillo makes the most favorite dish of Ecuadorian locals. There are different methods of preparing trigallo.
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- Trucha con Hierbas (Trout with Herbs) Are river fish seafood? I’ll leave that question to the philosophers, but trout by any name is worth a mention when discussing Ecuador’s best foods.
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