Churrasco is a Spanish and Portuguese term referring to beef or grilled meat, more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru, and other Latin American countries. The term churrascaria or churrasqueria is mostly understood to be a steakhouse. Recipes brought to you by Terrazas de los Andes Brand Ambassador, Chef Aarón Sánchez and pairs with Terrazas de los Andes Reserva Malbec.
Churrasco with Creamy Papas Rajas
- 6 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 medium onion, halved and sliced
- 2 roasted poblano peppers, stemmed, seeded, and sliced
- 2 baked potatoes, broken into small pieces
- 1/2 cup crema mexicana
- 1/4 cup chihuahua cheese, shredded
- Salt and freshly ground black pepper
- Four 8-ounce pieces beef tenderloin or skirt steak
- 1/4 cup Aarón’s Adobo
- 2 tablespoons thinly sliced fresh cilantro leaves
Aarón’s Adobo – Makes 1 ½ cups
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 1/4 cup yellow mustard seeds
- 2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
- 2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
- 1/2 cup dried whole oregano (preferably Mexican)
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1/4 cup Spanish paprika (pimento), preferably sweet or hot
- Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
- Preheat the oven at 350°F, place potatoes in baking sheet and bake for about an hour, until tender. Remove potatoes from oven and let cool at room temperature. Once cooled brake potatoes by hand into small bite size pieces and set aside.
- Roast peppers on open flame on the grill or stove top until skin gets black and charred, transfer chiles to plastic bag and let the peppers steam in it so the skin gets loose for about 10 minutes. Peel the skin off and remove most of the seeds. Slice the peppers and set aside.
- Combine 3 tablespoons of olive oil, onions and garlic in a small skillet and set the pan over medium low heat. Cook, stirring often, until brown and caramelized, about 15 minutes. Take the pan off the heat and put the garlic and onions in a bowl. Using the same pan, over high heat, heat the rest of the olive oil. Once hot, carefully add the potatoes, cook until brown and crispy, turning only once. When the potatoes are crispy add the garlic, onions, and poblano peppers to the pan and cook for 3 minutes then add the cheese, crema and combine until cheese is fully melted and becomes creamy. Season to taste with salt and pepper and reserve warm.
- Preheat a grill to high. Season each steak with salt and 1 tablespoon of Aarón’s Adobo. Grill the meat for 4 to 5 minutes per side for medium-rare.
- Transfer the steaks to a platter to rest. Slice the meat once rested, put the meat on serving plate and spoon the potatoes on the side, sprinkle with the fresh cilantro. Serve right away.