1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radish, thinly sliced
2 scallion, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Directions

In a small bowl,mix the garlic,chili powder,1 tablespoon of the lime juice,the cumin,and salt until well combined.Massage this mixture into both sides of the hanger steak.Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.Meanwhile, bring a medium pot of salted water to a boil.Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.Position the broiler rack 4 inches from the heat and preheat the broiler.Place the hanger steak on a large lipped baking sheet.Broil, turning once, about 3 minutes each side for medium.Transfer the steak to a cutting board and let stand for 5 minutes.Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

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Churrasco:

* cooking spray
* 4 cups sliced onion
* 1/2 teaspoon sugar or brown sugar
* 1 (1 1/2 lb) center-cut beef tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground cumin

Pebre (Chilean Cilantro Sauce)

* 2/3 cup low sodium vegetable broth
* 1/2 cup minced fresh cilantro or minced fresh parsley
* 1/2 cup minced onion
* 1/2 cup minced red bell pepper
* 1/4 cup white vinegar or red wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon crushed red pepper flakes (less or to taste)
* 1/2 teaspoon black pepper
* 4 garlic clove, minced

Directions

Churrasco:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.

Prepare broiler.Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap;flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks.Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.

Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.

Pebre:
Combine all ingredients,stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.

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For the chimichurri relish

* 1 bunch flat leaf parsley, leaves only
* 3 garlic clove, peeled
* 3 tablespoons red wine vinegar
* 1/2 lime, juice of, only
* 3 tablespoons chopped oregano leaves
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 120 ml extra virgin olive oil
* 1 red chili, halved and seeded

For the steak

* 1 (200 g) rib eye steak
* 1 tablespoon oil

To serve

* 1 bunch watercress
* cooked potato, sauted with
* ground cumin

Directions

For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste.

For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving.

Serve with the chimichurri relish, watercress and cumin spiced sautéed potatoes.

2 pounds beef and/or veal bones, with some meat attached
2 quarts cold water
1 carrot, peeled and quartered
1 onion studded with 2 cloves
2 small celery ribs with leaves, 3 sprigs parsley, and 3 sprigs oregano, tied together with kitchen string

Methods:

1. Place the bones in a large stockpot,add the cold water, and bring to a boil over high heat. Let boil 5 minutes, and skim off as much of the foam and fat that has risen to the surface as possible.
2. Reduce the heat and add the carrot, onion, and herb bundle.Simmer partly covered over low heat, skimming occasionally, 2 to 2-1/2 hours.
3. Strain the broth,and let cool,if possible,over a bowl of ice.Refrigerate overnight, and remove the fat that has congealed on the surface.This broth will keep 3 to 4 days refrigerated or up to 6 months in the freezer.Remember that this broth is unsalted.

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• caldo de hueso recipe

4 x 1-inch thick fillet steak
1 tbs chopped fresh coriander
1 tbs chopped fresh basil
1 tbs shopped fresh mint
2 tsp chopped garlic
1 tbs lime juice
1 tsp Asian hot sauce
1/2 cup orange juice
1/4 cup olive oil
kosher salt and freshly ground pepper to taste

Method :

* Place steaks in a baking dish or sealable plastic bag.Combine coriander,basil,mint garlic, lime juice,hot sauce,orange juice and 2 tablespoons oil, reserving remaining oil.Pour over steaks. Marinate 1 hour on the counter or 4 hours refrigerated.Drain marinade and pat steaks dry. Season steaks with salt and pepper.Place skillet over high heat, add remaining oil and fry steak about 3 to 4 minutes per side or until medium rare.
* Place steaks on a carving board and slice into 1/2-inch slices.
* Make a mound of Plantain Fried Rice and place beef slices around it.
* Serve with Chilean Pebre.

1½ pounds Coarsely ground lean beef
1 cup Onion; chopped
1 Dried chili pod; crushed
¼ cup Raisins
1 teaspoon Brown sugar
1 teaspoon Cumin
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 cup Fresh corn
½ cup Tomatoes; chopped
10 Black olives; cut in half
½ teaspoon Oregano
More black pepper to taste
1½ cup Hot mashed potatoes
1 teaspoon Paprika

Methods:

The combination of beef with sugar and raisins may sound a little weird, as well as the olives in the corn mixture but this is a really tasty dish… the flavors DO blend together nicely. In a heavy skillet, brown the meat. Add the onion and chili; saute with the meat until the onion is limp and translucent. Stir in the raisins, brown sugar, cumin, salt and pepper. Heat thoroughly and set aside. In a saucepan combine the corn and tomatoes with a little water. Bring to a boil and simmer 5 min. Add olives, oregano and perhaps some more pepper; simmer another 2 minutes. Assemble a casserole with a bottom layer of the ground beef mixture; then the corn mixture and top with a layer of mashed potatoes. Pat the potato layer down and smooth it. Sprinkle on the paprika and bake in a 350 degree F oven for 25 min or until the top has browned a bit.

* 2 Pounds Beef Round — cubed
* 1 Cup Beef Stock
* 1 Teaspoon Spanish Paprika
* 1 Medium Onion — chopped
* 3 Cloves Garlic — chopped
* 1 Cup Pumpkin — diced
* 3 Medium Potatoes — diced
* 1 Teaspoon Alino
* 1 Teaspoon Cumin
* Salt And Pepper — to taste
* 2 Tablespoons Olive Oil
* 1 Package Frozen Green Beans
* 1 Package Frozen Corn
* 1 Tablespoon Parsley — finely chopped

Directions

Simmer beef in stock 1 hour. remove beef and shreds, reserve liquid. Saute beef, paprika, onion, garlic, pumpkin, potatoes, alino, cumin, salt and pepper in oil, 10 mins. Add reserved liquid, simmer 15 minutes. Add corn and green beans, cook 5 minutes. Top with parsley and server.

* 2 Pounds Rump Roast — cubed
* 3 Tablespoons Olive Oil
* 1 Large Onion — finely chopped
* 1 Large Carrot — sliced
* 1 Large Red Bell Pepper — finely chopped
* 6 Large Mushroom — sliced
* 3 Cloves Garlic — finely chopped
* 6 Large Black Peppercorns
* 1 Pinch Alino
* 1 Medium Bay Leaf
* 1/2 Cup Port Wine
* 1 Tablespoon Soy Sauce
* 1/2 Cup Beef Stock
* 1 Large Can Of Plum Tomatoes
* 1 Package Green Beans, Frozen

Directions

Preheat oven to 325 degrees. In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes. Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours. Add green beans and cook for 10 minutes. Serve.

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* 1 Pound Ground Beef
* 1 Tablespoon Olive Oil
* 1 Large Onion — chopped
* 1 Large Dried Crushed Aji Chile — or new mexican
* 1/2 Teaspoon Cumin
* 1 Teaspoon Paprika
* 1/2 Teaspoon Salt
* 1/4 Teaspoon Black Pepper
* 1/2 Teaspoon Oregano
* 10 Large Black Olives — sliced
* 2 Cups Corn
* 1 Tablespoon Milk
* 1 Teaspoon Sugar
* 1 Tablespoon Olive Oil

Directions

In heavy skillet, brown meat drain and remove. add oil to the skillet and saute onion, chili, cumin, paprika, salt, pepper and oregano. add the sauteed mixture to the meat and mix. then pack the meat mixture into a shallow 3 to 4 quart oven proof casserole and arrange olives over the top. put corn, milk, and sugar in blender and puree. heat oil skillet, add pureed corn and simmer until the corn mixture starts to thicken. pour this mixture over the meat mixture. bake in 350 degree oven for 45 to 60 minutes or until top is golden.

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• Chilean meat pies

* 1 Pound Beef — Cubed
* 1 Medium Onion — Chopped
* 2 Tablespoons Butter
* 1 Tablespoon Paprika
* 3 Medium Potato — Cubed
* 3 Tablespoons Rice
* 1/2 Cup Peas
* 1 Small Butternut Squash — Cubed
* 1/2 Cup Corn
* Salt And Pepper — To Taste
* 1 Medium Egg — Beaten
* 4 Cups Beef Stock

Directions

Saute beef and onion in butter until well browned. Add paprika and saute for 5 minutes. Add potatoes and saute for 10 minutes. Cover with stock, add rice, peas, squash and corn, simmer for 30 minutes. Season with salt and pepper. and whisk in the egg, forming threads. Serve with tortillas.

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