latin love

It's been a while since I last posted, but you know how it goes...work gets busy and hobbies get (temporarily) pushed to the side. This week was especially busy and when I got home, a glass of wine and the Food Network sounded far better than actually cooking. So for the sake of good food, we'll travel back in time two weekends ago when I made a Latin & South American-inspired dish.

My favorite Latin restaurant in Dallas is La Duni, sidenote: the owner, Dunia Borga went to El Centro! Their food is packed with flavor and creativity, but thankfully lacks the greasiness that usually accompanies traditional Tex-Mex. I love how fresh everything tastes at La Duni and I try to get something new everytime I go — I'm yet to be disappointed. From their tortas (sandwiches)  made on homemade bread to their fabulous meat dishes, this place is top notch!

Soooo, that's what inspired the challenge to make an equally as tasty dish. While my rice lacked the texture I wanted, the dish was a success and looked beautiful on the plate! The final dish consisted off grilled sirloin (flank steak would be great too!) on top of cilantro lime rice and cumin-spiced black beans all topped with avocado-tomatillo salsa and fresh arepas. I have to admit, it was a time-consuming dish, but really really good! Now I just need to learn how to make better (non-sticky) rice!

Steak Marinade, serves 5-6

• 1/3 cup fresh lime juice
• 3 Tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cornstarch
• 1 Tbsp soy sauce
• 1/2 tsp chipotle chile powder
• 1 flank steak or 2 sirloin steaks

In a large ziploc bag, combine all ingredients through chipotle chile powder for the marinade. Add steak and toss to coat. Zip tightly and let marinate in the refrigerator for at least 3 hours or overnight. One hour prior to grilling, remove from refrigerator and let come up in temperature. With a grill or grill pan on medium heat, place your steak on the grill and don't touch it for 5-7 minutes. If you move it too much you won't get any caramelization, aka flavor. Flip steak and grill for another 5-7 minutes, for medium rare. Grill longer for thicker cuts or if you prefer it more well done. Remove from grill, tent with foil and rest for 10 minutes before slicing.

Black Beans

• 1 Tbsp canola or olive oil
• 1/2 cup minced onion
• 4 cloves minced garlic
• 1 tsp cumin
• 2 can of black beans, drained & rinsed
• 1 cup chicken broth

In a medium saucepan, heat oil over medium heat, once the oil is shimmering, saute onions for 5 minutes. Add the garlic and cumin and cook for about 1 minute, until fragrant. Add black beans and chicken broth and reduce heat to a simmer. Simmer for 30 minutes, stirring occasionally.

Rice

• 1 cup rice
• 2 c. water
• 2 Tbsp olive oil, divided
• 1 lime, juiced
• 1/4 cup cilantro
• salt to taste

Bring the water to a boil, stir in rice, bring to a boil again, reduce heat and cover. Steam according to directions. Remove from heat and let sit for 10 minutes. Fluff the rice with a fork and gently add the lime juice and cilantro. Season to taste.

Arepas

• 1 c. masa harina
• 1.5 c. skim milk
• 1/2 tsp salt
• cooking spray

Warm the milk on the stovetop, until it's almost simmering, do NOT boil! Stir in the masa harina and salt, mix until well combined. Cover the top of the pan, remove from heat and let sit for 5 minutes. Preheat oven to 350. Place a large piece of plastic wrap or wax paper on your work surface and shape the masa into 8 equal pieces. Cover with more plastic wrap and flatten into equal disks. Heat a large skillet and spray the bottom with cooking spray, place a batch of 4 arepas into the pan and cook until they begin to form a brown crust, about 3-5 minutes per side. Do the same with the second batch. Move the arepas to a baking sheet and bake for 20 minutes in the oven.

Avocado Tomatillo Salsa

• 2 avocados, diced
• 3/4 lb. tomatillos, husks removed, roasted
• 1 c. chopped onion
• 3 garlic cloves, roughly chopped
• 2 serranos, seeds or no seeds, depends on how much  spice you like
• 3 Tbsp lime juice
• 1/8 tsp cumin
• 1 cup chopped cilantro
• water, as needed
• S & P to taste

Add all ingredients through cumin to a food processor and puree until smooth, add cilantro and pulse. Season to taste and thin out with water to desired consistency. * To roast tomatillos, remove husks and cook in a 350 degree oven for about 20-25 minutes.