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Chimichurri Flank Steak
For a little taste of South America in your kitchen, try this fiery recipe for Chimichurri Flank Steak. Chimichurri is the quintessential sauce of Argentina and best enjoyed on juicy, grilled steaks. Meats in Argentina are never served without a side of chimichurri! The traditional sauce is made with parsley, garlic and vinegar–and it surely packs a punch. To best showcase this tasty marinade, I decided to grill flank steaks, a long and thin cut of meat that is surprisingly lean and very juicy. Although this recipe is perfectly delicious on its own with a side of vegetables and potatoes, I decided to throw the steak in sizzling fajitas along with with sautéed onions and red peppers for a family dinner at the beach last week. Feel free to be creative with sides and serving suggestions. However you decide to serve it, the succulent, boldly flavored steak will take center stage. A perfect excuse to throw your next fiesta!
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Pan-Latin Picadillo
It’s time to spice up your dinner routine and I’ve got the perfect recipe to turn up the heat. It’s a traditional Latin American dish called, “Picadillo.” Although there are many variations of Picadillo depending on the country the recipe is coming from, in general it is comprised of ground meat and a mix of local vegetables such as tomatoes, peppers and onions. To accompany the Picadillo, I wanted to prepare tostones – fried plantains – but in order to make them a little more healthy, I decided to bake them instead of fry. Once baked, they came out crispy and full of flavor. I highly recommended this method. Once everything was prepared and smells of fresh and fiery Latin American flavors filled the kitchen, I served the delicious blend of ground pork and veal over crispy baked plantains, or tostones, and a homemade smooth salsa, bursting with fragrant cilantro, tomatoes, onions and jalapeño.
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Boneless Chicken Mole
A Mexican favorite, mole sauce is an explosion of vibrant flavors and textures. I have always found the addition of chocolate into this savory recipe fascinating so I had to try it out? I wanted to keep the ingredients as traditional as possible, but use boneless, skinless chicken breasts to keep the fat and calories down. There are many different variations on mole, but I decided to do one based on chipotle peppers and adobo sauce because I love the smoky flavor. After sauteing and simmering all of the ingredients, the last step is the addition of dark chocolate – pure delight for a baker like myself! The chocolate thickens the sauce beautifully and is the perfect contrast to the savory peppers and onions. In the end, the sauce doesn’t taste chocolately at all because the flavors mend together beautifully. It turned out to be authentic Mexican feast full of flavor and spiciness – I hope you enjoy!