Bistec Salvadoreño a la Parilla

Summertime is almost here, and that means afternoons which turn into late nights on the patio enjoying good food and good company.

When Carlos and I were dating and early in our marriage, we were often invited to parties at the house of a family friend from El Salvador. Don Andres is from San Miguel, and he always made the best grilled steak. Paired with generous helpings of rice, salad, chirmol, beans, and tortillas piled onto a Styrofoam plate, and eaten with a cold drink on a hot day, it’s one of my favorite meals. When I asked Don Andres for his recipe years ago, he rattled off some ingredients, but wasn’t precise about measurements. I scribbled them down and over the years figured out the right amounts and made my own little changes based on what I usually have on hand. So, here’s the recipe we use now when we want tender, flavorful Salvadoran-style steaks on the grill!

Bistec Salvadoreño a la Parilla

(Salvadoran Grilled Steak)

Ingredients:

1 cup Canola oil
1/2 cup low sodium soy sauce
1 tbs. white vinegar
almost 1/3 cup red cooking wine
juice of 1 medium-sized lime
3 tbs. Worcestershire sauce
1 tbs. black pepper
2 tbs. yellow mustard
2 tbs. minced garlic
1 large white onion sliced

2 to 3 lbs. top sirloin steak sliced about 1/4 inch thin (“butterflied”)
(at a Latino market this cut may be labelled “Palomilla”)

Method:

1. Put 1 tablespoon white vinegar into a 1/3 cup. Fill the rest of the way with red cooking wine.

2. In a medium bowl add the white vinegar and red cooking wine with Canola oil, soy sauce, lime juice, Worcestershire sauce, black pepper, yellow mustard, and garlic. Mix until combined.

3. Pour the marinade into a large glass Pyrex or large plastic zipper bag. Add the steaks and sliced onions. Cover and refrigerate for 5 hours. [Tip: Now is a good time to prepare your side dishes.]

4. While getting the grill ready (we prefer charcoal), remove the steaks from the marinade and let them sit at room temperature. Remove the onions from the marinade. (I cook the onions in a frying pan on the stove top, then serve atop the steaks.) Discard the marinade.

5. Grill the steaks on both sides to your desired doneness. Serve with onions, rice, tortillas, beans, chirmol, and fresh salad. Enjoy!

Salpores de Arroz

salpores de arroz salvadoreños

Two days ago I received a request in comments for any type of Salvadoran “pan duro” to go with coffee. The first one that came to mind was salpores de arroz, which are a crunchy cookie-like pan dulce made with rice flour. Traditionally salpores come in a few different shapes and are sprinkled with pink or red-colored sugar.

Although these aren’t a Valentine’s Day cookie, they’d make a pretty sweet surprise for your valentine, especially if he or she happens to be Salvadoran.

Salpores de Arroz

Ingredients:

3 cups rice flour
1 cup sugar
½ tsp. cinnamon
½ tsp. salt
1 tsp. baking powder
¾ cup unsalted butter, softened
2 extra large eggs, slightly beaten

For topping: pink or red sugar

Method:

1. In a large bowl, whisk together the rice flour, 1 cup sugar, cinnamon, salt, and baking powder.

2. Add butter and knead by hand until combined.

3. Add eggs and knead by hand an additional 10 minutes. The dough will be very dry and crumbly. You must work the dough until it all comes together.

4. Preheat oven to 350 F.

5. Take a golf ball-sized amount of dough in your hands and shape it into a flat oval, then press three flat fingers into it to make indentations. Place the cookie on a baking sheet lined with parchment paper. Repeat for each cookie.

6. Sprinkle cookies with pink or red-colored sugar. Bake on middle rack of oven for 18 minutes until cookies are nicely browned on the bottoms.

7. Remove from oven and allow to cool on the baking sheet. Serve with coffee. Makes about 18 salpores de arroz.

Hojuelas Salvadoreñas

hojuelas salvadoreñas

Hojuelas (pronounced oh-hway-las) are a sweet, fried treat eaten in El Salvador on November 2nd for Día de los Difuntos. You can often see women cooking them and selling them on the street.

Salvadoran hojuelas are the same thing as Mexican buñuelos, but what some Latin American countries call buñuelos, El Salvador also calls nuégados. Sufficiently mixed up? Me too.

Anyway, while I was researching and trying to sort all that out, I found a couple relevant dichos to share.

“Miel sobre hojuelas” is a dicho which is similar in meaning to the English saying “icing on the cake” and “No todo es miel sobre hojuelas” is similar in meaning to the English saying “It’s not all fun and games.” I searched online newspapers and found the dichos were both used in Mexican newspapers, but I don’t think the dichos are used in El Salvador, or at least Carlos said he isn’t familiar with them.

Anyway, if you’re an hermano lejano*, or just otherwise not anywhere you can buy hojuelas, below is a recipe to make your own!

[*”Hermano lejano” is an endearing term meaning “faraway brother” which is used by Salvadorans in El Salvador to refer to Salvadorans who live abroad.]

Hojuelas Salvadoreñas

2 1/2 cups pre-sifted all-purpose flour
4 large eggs
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/2 cup 1% milk

oil for cooking
miel de panela (recipe here), or sugar for sprinkling
extra flour for rolling out the dough

1. In a large bowl, mix the eggs, sugar, and salt.

2. Add the flour little by little, alternating with the milk, until the dough forms. The dough should not be sticky – if it is, add a little more flour.

3. Turn the dough onto a flat, floured surface, and divide into 16 balls.

Tip: I originally separated the dough into 8 balls, but soon realized that once rolled out these hojuelas (while traditionally sold on the street this large), would be too big to properly fry in my frying pan. So please, in the next step when you roll them out, make sure you’re not making them too big to fit in the frying pan you plan to use.

4. With a floured rolling pin, roll out each ball until very thin. (Ideally the dough should be rolled out thinner than a flour tortilla. It’s okay if it’s not perfectly circular, and it’s okay if the dough tears a little. They don’t have to be perfect!)

Tip: Keep your rolled out hojuelas from sticking to each other by separating them with parchment paper.

5. Over medium-high heat in a large frying pan, heat enough oil to cover the bottom of the pan. The oil should be at least a 1/4 inch deep. (Deeper is better, but I personally hate wasting so much cooking oil.)

6. Carefully fry the hojuelas one-by-one until nicely browned on each side, flipping with tongs as necessary.

7. Remove to a paper towel-lined plate to drain off excess oil. If sprinkling with sugar instead of serving with miel, sprinkle them while still hot.

8. Serve drizzled with miel de panela, or sprinkled with sugar.

Fiesta ensalada de pollo salvadoreña para sándwiches

Sandwich de pollo salvadoreno

Divulgación: Latinaish.com se ha asociado con McCormick para llevarse recetas utilizando productos McCormick. Como siempre, todas las opiniones son mías.

Puede sorprender a algunos saber que la ensalada de pollo es popular en muchos países del mundo, a pesar de sus ingredientes varían de lo que nosotros en los Estados Unidos consideramos comunes. Unas variaciones que conozco:

Goi Ga de Vietnam cuenta con repollo, salsa de pescado, chiles picantes, y hierbabuena.
Dak-Nangchae de Corea se come en verano e incorpora un montón de verduras coloridas.
• En México mucha gente comen ensalada de pollo con galletas saladas.
Coronación ensalada de pollo de Inglaterra cuenta con curry en polvo y chutney de mango, y se hizo por primera vez en 1953 para el almuerzo de la coronación de la reina Isabel II.
• Hablando de reinas, «palta a la reina» en Perú y Chile es una ensalada de pollo servida encima de la mitad de un aguacate.
Salpicão de Frango de Brasil incluye manzana, zanahoria, pasas y aceitunas.
• Y luego está «Olivie ensalada» que se cree que es el origen de las ensaladas de pollo y ensaladas rusas. También conocida como Olivier ensalada o ensalada Olivier, hoy en día por lo general es una combinación de pollo, papas, huevo, chícharos y mayonesa con infinitas variaciones, pero cuando fue inventada en la década de 1860 por un chef llamado Lucien Olivier en Rusia, estaba hecha con ingredientes más finos, como el urogallo, alcaparras, caviar y pato ahumado en un aderezo que era un secreto muy bien guardado. Las versiones modernas de esta ensalada son muy populares en toda Europa del Este, así como en Irán, Israel, Pakistán, Mongolia, y más allá.

Con todos estos diferentes tipos de ensalada de pollo en todo el mundo no me debería haber sorprendido cuando Carlos me dijo que la ensalada de pollo es también muy popular en El Salvador, específicamente en las fiestas de cumpleaños infantiles.

Salvadoran Birthday Party Chicken Sandwich

Carlos recuerda asistir muchas fiestas de cumpleaños en su barrio cuando era un niño pequeño y con ganas de recibir un sándwich de ensalada de pollo envuelto en una servilleta de papel blanco, en el momento que entraba por la puerta. Cuando Carlos compartió este recuerdo conmigo, decidí tratar de recrear los sándwiches de su infancia. Con sus sugerencias, esta es la receta que he desarrollado y él dice que sabe a la perfección!

El uso de pechugas de pollo de calidad, cocinadas a fuego lento con verduras frescas garantiza que la carne salga jugosa y sabrosa. Desmenuzado y mezclado con McCormick Mayonesa con jugo de limón que añade sabor tradicional, especias, y algunos toques de salsa Worcestershire – esta ensalada de pollo sabe mejor fría y comida al día siguiente, pero será difícil esperar. Deliciosa en suaves rebanadas de pan blanco, puedes quitar las cortezas, si quieres. Pero no importa cómo decidas comerla, esta ensalada de pollo al estilo salvadoreño es bastante exquisita para servir en fiestas de cumpleaños, pero es bastante fácil que no tienes que esperar una ocasión especial; puedes hacerla cualquier día y disfrutar con tu familia.

salv-chicken-salad-pot

salv-chicken-mayo-close-up

Cumpleaños Ensalada de Pollo

Fiesta ensalada de pollo salvadoreña para sándwiches

Ingredientes:

3 pechugas grandes de pollo, sin piel, sin hueso
1 cebolla mediana, cortado en cuartos
1 chile verde mediano, sin semillas y cortado en trozos grandes
1 tomate Roma, cortado en cuartos
1 cucharada de ajo picado
1 cucharadita de sal
1 cucharadita de McCormick pimienta negra molida

2 tazas de McCormick Mayonesa con jugo de limón
1 cucharadita de mostaza amarilla
¼ cucharadita de McCormick pimienta negra molida
½ cucharadita de McCormick ajo en polvo
½ cucharadita de McCormick cebolla en polvo
½ cucharadita de salsa Worcestershire

Método:

1. Añadir los primeros siete ingredientes en una olla grande a fuego medio-alto con agua suficiente para cubrir. Poner a hervir y luego reducir el fuego a fuego lento. Cubrir la olla ligeramente con la tapa. Ajustar el fuego si es necesario para mantenerlo a fuego lento hasta que el pollo esté bien cocido.

Consejo: Evite hervir o cocinar el pollo demasiado tiempo ya que esto hará que la carne esté muy seca. Cocer a fuego lento mantiene la carne húmeda. Tienes poco tiempo? Utilice pechugas de pollo delgadas o «chicken tenders» – se cocinan más rápido!

2. Retirar el pollo y poner en un plato para enfriar. Una vez frío, desmenuzar con la mano en trozos pequeños y colóquelos en un recipiente grande.

3. Mezclar la mayonesa, la mostaza, la pimienta, el ajo en polvo, cebolla en polvo, y la salsa Worcestershire hasta que estén bien combinados en un recipiente mediano.

4. En el recipiente grande mezclar la mezcla de mayonesa poco a poco con el pollo hasta que consigas la cremosidad deseada. En mi opinión es mejor usar aproximadamente 1/3 taza de la mezcla de mayonesa por cada 1 taza de pollo desmenuzado.

5. Enfriar en el refrigerador al menos una hora o durante la noche para permitir que los sabores se combinan. Servir la ensalada de pollo entre rebanadas de pan blanco.

Opcional: Agregar rebanadas de pepino, una hoja de lechuga romana, o cualquier ingrediente que te gusta en el sándwich. Algunas personas también les gusta cortar las cortezas del pan y envolver cada sándwich en una servilleta para servir en las fiestas.

Rinde aproximadamente 6 tazas de ensalada de pollo.

¿Quiere más recetas así? Visita www.McCormick.com/espanol!

Want this recipe in English? Click here.

Salvadoran Chicken Salad Birthday Party Sandwiches

Sandwich de pollo salvadoreno

Disclosure: Latinaish.com has partnered with McCormick to bring you recipes using McCormick products. As always, all opinions are my own.

It may surprise some to know that chicken salad is popular in many countries throughout the world, although its ingredients vary from what those of us in the United States consider the norm. A few variations I know of:

Goi Ga from Vietnam features cabbage, fish sauce, spicy chilies, and mint.
Dak-Nangchae from Korea is eaten in the summer and incorporates plenty of colorful vegetables.
Ensalada de Pollo from Mexico is often eaten on Saltine crackers.
Coronation chicken salad from England features curry powder and mango chutney, and was first made in 1953 for Queen Elizabeth II’s coronation lunch.
Peruvian and Chilean “palta a la reina” is chicken salad served atop an avocado half.
Salpicão de Frango from Brazil includes apple, carrot, raisins, and olives.
• And then there’s Salad Olivie, which is believed to be the origin of chicken salads and Russian salads. Also known as Salad Olivier or Olivier Salad, these days it’s usually a combination of chicken, potato, egg, green peas, and mayonnaise with endless variations, but when it was invented in the 1860’s by a restaurant chef named Lucien Olivier in Russia, it was made with fancier ingredients such as grouse, capers, caviar, and smoked duck in a dressing which was a closely guarded secret. Modern versions of this salad are popular throughout Eastern Europe, as well as in Iran, Israel, Pakistan, Mongolia, and beyond.

With all these different types of chicken salad from around the world I shouldn’t have been so surprised when Carlos first told me that chicken salad is also popular in El Salvador, specifically at children’s birthday parties.

Salvadoran Birthday Party Chicken Sandwich

Carlos remembers attending many birthday parties in his neighborhood as a little boy and looking forward to being handed a chicken salad sandwich wrapped in a white paper napkin when he walked through the door. When he shared this memory with me, I decided to try to recreate the birthday party sandwiches of his childhood. With his input, this is the recipe I developed and he says it tastes just right!

Using quality chicken breasts which are slow-simmered with fresh vegetables ensures the meat is moist and flavorful. Shredded and mixed with McCormick Mayonnaise with Lime Juice which adds traditional sabor, spices, and a few splashes of Worcestershire sauce – this chicken salad tastes even better chilled and eaten the next day, but it’ll be difficult to wait. Spoon it onto slices of soft, white bread and cut off the crusts if you like. However you eat it, this Salvadoran-style chicken salad is yummy enough to serve at birthday parties, but easy enough that you don’t have to wait for a special occasion to whip up a batch for your family.

salv-chicken-salad-pot

salv-chicken-mayo-close-up

Cumpleaños Ensalada de Pollo

(Want this recipe en español? Click here.)

Salvadoran Chicken Salad Birthday Party Sandwiches

Ingredients:

3 large chicken breasts, skinless, boneless
1 medium onion, quartered
1 medium green pepper, seeded and cut in large pieces
1 Roma tomato, quartered
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon McCormick black pepper

2 cups McCormick Mayonnaise with Lime Juice
1 teaspoon yellow mustard
¼ teaspoon McCormick black pepper
½ teaspoon McCormick garlic powder
½ teaspoon McCormick onion powder
½ teaspoon Worcestershire sauce

Method:

1. Add first seven ingredients to a large pot over medium high heat with enough water to cover. Bring to a boil then reduce heat so it’s at a slow simmer. Cover loosely. Adjust heat lower if needed to keep it at a simmer until chicken is cooked through.

Tip: Avoid boiling or over-cooking the chicken as this will result in the meat being dry. Simmering keeps the meat moister. Short on time? Use chicken tenders instead of chicken breasts – they cook faster!

2. Remove chicken to a plate to cool. Once cool, shred by hand into small bite-size pieces and place into a large bowl.

3. Mix the mayonnaise, mustard, pepper, garlic powder, onion powder, and Worcestershire sauce until well combined in a medium-sized bowl.

4. In the large bowl mix the mayonnaise mixture a little at a time into shredded chicken until desired creaminess is achieved. I found it tastes best to use about 1/3 cup mayonnaise mixture for every 1 cup shredded chicken.

5. Chill for at least one hour or overnight to allow flavors to combine. Serve chicken salad between slices of white bread.

Optional: Add slices of cucumber, a leaf of romaine lettuce, or whatever toppings you like to the sandwich. Some people also like to cut off the crusts and wrap each sandwich in a napkin when serving at parties.

Yields approximately 6 cups chicken salad.

For more recipes like this, visit www.McCormick.com/Espanol!

Pan de Muerto

pan de muerto

Día de los Muertos is only days away. Where did the month of October go? I haven’t done half of the things I love to do this time of year, but I have gotten my altar set up. I just have a few more things I need to add to the ofrenda to make it complete. Have you started setting up yours? Do you usually include a pan de muerto? I’ve actually never made pan de muerto but NESTLÉ® contacted me with this recipe this week so I think I might give it a go. Here it is if you decide to make one too!

La Lechera Day of the Dead Bread (Pan de Muerto)

Ingredients:

FOR THE BREAD

4 1/2 to 5 1/2 cups all-purpose flour plus additional, divided
1/2 cup granulated sugar
1 tablespoon anise seeds
1 teaspoon salt
2 packets (1/4 oz. each) rapid-rising dry yeast
2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup water
1/2 cup (1 stick) butter, cut into pieces
4 large eggs, slightly beaten

FOR THE GLAZE

1/2 cup granulated sugar
1/3 cup orange juice
Granulated or coarse ground sugar

Directions for bread:

1. COMBINE 1 1/2 cups flour, 1/2 cup sugar, anise seeds, salt and yeast in large mixer bowl.

2. HEAT evaporated milk, water and butter over low heat in medium saucepan until mixture reaches 115 to 120 F. and butter is melted. (If too hot, let it cool a bit before adding to dry ingredients.)

3. MAKE a well in the center of the flour mixture; pour in milk mixture. Beat with electric mixer on medium speed until blended.

4. ADD eggs and 1 1/2 cups flour; mix well. Gradually add remaining 1 1/2 to 2 1/2 cups flour (1/2 cup at a time) mixing well after each addition until dough is smooth but not sticky (You may not need all the flour).

5. PLACE dough on lightly floured surface; knead 10 to 15 minutes or until dough is moderately stiff, smooth and elastic. Additional flour may be needed to help prevent sticking.

6. PLACE dough in large greased bowl; turn over. Cover with greased plastic wrap. Let rise at room temperature for 60 to 75 minutes or until doubled in size.

7. PUNCH dough down.

8. CUT dough into 4 equal portions to make 3 “loaves” and 1 for decorations.

9. SHAPE 3 of the portions into round loaves on lightly floured surface, kneading as necessary. Place on greased baking sheet(s). Keep all dough portions covered with greased plastic wrap to prevent drying of dough.

10. SHAPE remaining dough portion into 3 small balls, tears, braids and/or bones.

11. TO DECORATE, place 1 small ball on top of round loaf, surrounding each ball with the remaining decorations. To adhere shapes to dough, gently score decorations, as well as areas on each loaf that decorations will be attached to. Adhere with dabs of water.

12. LOOSELY COVER with greased plastic wrap. Allow to rise at room temperature for another 30 minutes or until nearly doubled.

13. PREHEAT oven to 350 F. BAKE loaves for 20 minutes. Meanwhile, prepare glaze.

Directions for glaze:

1. COMBINE 1/2 cup sugar and orange juice in small saucepan. Bring mixture to a boil over medium heat. Continue cooking, stirring frequently, until syrup is formed, about 5 minutes. (Mixture may bubble up; remove from heat if it does, stir and then return to heat.) Remove from heat.

Final touches:

1. BRUSH loaves with syrup.

2. SPRINKLE with sugar; return to oven. Continue baking for an additional 5 to 10 minutes or until golden brown and sounds hollow when tapped.

3. TIP: Sprinkle colored sugar on loaves.

This recipe has been published here with permission from NESTLÉ®. This is not a sponsored post. No compensation was received for sharing this recipe. Recipe and photo property of NESTLÉ®.

Hispanic Heritage Month 2015 Photo Challenge: Day #9

I’ll be participating in the “15 Days of Hispanic Heritage” photo challenge over on Instagram hosted by ¿Qué Means What? and The Nueva Latina. If you want to participate, just use the hashtag #HHM15Foto and take a photo for the given theme on each day! Here’s my photo and caption from Instagram for Day #9: Familia / Family

hhm-day-9-latinaish

Even though my side of the family is not of Latin American descent, they’ve come to love and expect the tamales I make each year for our Christmas get-together. I originally started the tradition for Carlos and the boys, but it makes all the work even more worth it knowing everyone is looking forward to eating them… I usually make Mexican-style #tamales instead of Salvadoran-style. My favorites are the rajas con queso, but I also make tamales de pollo with a spicy salsa roja. #HispanicHeritageMonth