Churrasco is a Portuguese and Spanish term referring to beef or grilled meat and is a prominent feature in Latin American cuisine.

Churrasco

Churrasco is a Portuguese and Spanish term referring to beef or grilled meat and is a prominent feature in Latin American cuisine, popular in Argentina, Bolivia, Brazil, Chile, Colombia, Guatemala, Nicaragua and Uruguay. A restaurant serving grilled meat is known as a churrascaria (steakhouse). Often restaurants serve all-you-can-eat churrasco buffets, with waiters slicing meat onto patrons’ plates – this is called espeto corrido or rodizio and is particularly popular in Brazil.

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SOURDOUGH HONEY QUINOA BREAD

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AT A GLANCE

PREP

1 hrs 30 mins.

BAKE

40 mins. to 45 mins.

YIELD

16 slices

 Nutrition information

Ingredient

QUINOA

• 1/2 cup raw quinoa
• 1 cup water

DOUGH

• cooked quinoa from above
• 1/2 cup ripe (fed) sourdough starter
• 1/2 cup water, at room temperature
• 1/4 cup old-fashioned rolled oats
• 2 tablespoons honey or maple syrup (for vegan)
• 2 tablespons vegetable oil
• 2 teaspoons instant yeast or active dry yeast
• 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
• 1 1/4 to 1 1/2 cups King Arthur Unbleached Bread Flour
• 2 tablespoons Baker's Special Dry Milk or potato flour (for vegan)
• 1 teaspoon salt

Instructions

To prepare the quinoa: Rinse the quinoa in a strainer for 1 minute. Transfer it to a small saucepan, add the water, cover, and simmer over medium heat until all of the liquid is absorbed (about 10 to 15 minutes). Remove from the heat and cool to room temperature.
To make the dough: In a large bowl combine the cooked quinoa, starter, water, oats, honey or brown sugar, oil, yeast, and whole wheat flour. Stir until well combined, cover, and let sit for 10 minutes.
After this rest, add 1 1/4 cups of bread flour, the dry milk or potato flour, and salt. Knead the dough, by hand or mixer, until it becomes smooth and springy. It will seem dry at first, but will become more cohesive as you work with it. If it becomes sticky, use a little more flour.
Transfer the dough to a greased bowl, cover, and let rise for 1 hour, until almost doubled.
After the first rise, deflate the dough and shape it into a loaf. Place in a greased 9" x 5" loaf pan and cover with greased plastic or an inverted bowl. Let rise for 30 to 40 minutes, until the dough crowns 1" above the rim of the pan.
While the dough is rising, preheat the oven to 375°F. When the dough has risen, slash the top and bake for 40 to 45 minutes, until deep golden brown. Remove from the oven, tip out of the pan, and cool on a rack before slicing.

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Marcela's Baja-Style Fish Tacos

Beer-battered halibut is fried to a golden crisp, then topped with shredded cabbage and salsa for the ultimate fish taco.

Our Favorite Recipe:

Ingredients

Tacos:

• 1 pound white flaky fish, such as mahi mahi or orata
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 flour tortillas

Garnish:

• Shredded white cabbage
• Hot sauce
• Crema or sour cream
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves
• Pureed Tomato Salsa, recipe follows

Pureed Tomato Salsa:

• 2 tablespoon peanut oil
• 1 small red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 large ripe tomatoes, chopped
• 1 serrano chile
• 1 jalapeno, sliced
• 1 tablespoon chipotle hot sauce
• 1 tablespoon Mexican oregano
• 1/4 cup chopped fresh cilantro leaves
• Salt and pepper

Directions

Garnish:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Pairs well with lager

Fajitas

Fajitas are easy to make for a crowd and people love them. Doing them right, which means simple seasoning and grilling, will set the authentic Latina version apart from the fast food assembly line. Here is a vegetarian version, but you can always swap out the mushrooms for chicken or steak. 

Best Chicken fajitas

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

The BEST chicken fajitas are so quick to throw together! Chicken gets marinated in the best juicy lime marinade, then seared for that unmistakeable crisp-charred outer edge! Serve with onions and bell pepper strips!

Course: Dinner

Cuisine: Mexican

Servings: 4 people

Author: Karina

Ingredients:

• 2 tablespoons fresh squeezed lime juice
• 2 tablespoons oil
• 1 large garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2-1 teaspoon ground chili (adjust to your desired spice preference)
• 1 tablespoon fresh chopped cilantro (optional)
• 1 1/2 pounds (650 grams) chicken thighs, skinless and boneless
• 3 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)
• 1 red onion thinly sliced
• 2 avocados, peeled, seeded and sliced

Instructions

1. In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
2. Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.

   Transfer chicken to a warm plate, loosely tent with foil and let rest. 
3. Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
4. Slice chicken into strips.

   Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).

best toppings to serve with chicken fajitas

• Sour cream
• Guacamole
• Salsa
• Cheese (I use a Mexican blend, but you can use Cheddar, Pepper Jack or Monterey Jack
• Black Beans & Rice

What are your favorite toppings??? 

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