Mist Nicaragua

on November 11th, 2013 by - Comments Off on Mist Nicaragua

Brief History: The first of January we had an invitation from our friend Maria Rizo Nicaragua. It was a much awaited event for us because that day would have the opportunity to learn how to prepare the meat in Mist, a typical dish of Nicaragua. That day we learned the closely guarded secrets of her mother Mrs Rosalpina Rizo who lives in Nicaragua and came to Miami to spend their vacations and take this opportunity to show us this succulent dish. Many thanks to our friend Mary and a million more to his mother Mrs Rosalpina. This is the recipe of the week.

Nicaraguan dish with strong indigenous roots. In Nicaragua, many families celebrate with a delicious whiff meetings as the main course, also Nicaraguans prefer during the holidays. The secret of this dish is marinating the meat the day before, cooking over medium heat for 2-3 hours and careful wrapping of banana leaf into the pan where you cook the meat. Ingredients: 4 pounds of corned beef brisket or 3 ripe bananas 3 green plantains peeled and cut into 3 pieces ea 3 yuca, peeled and cut into large pieces 6 Units chorizo. 1 package of banana leaves or 12 sheets.

2 tomatoes, sliced apple, finely chopped 1 for the sauce for 2 large onions, sliced, 1 finely chopped for the sauce to a large red Pimento, cut into thick julienne, 1 for for the sauce minced 1 large green pepper cut into Julian Thick, minced 1 to 2 for the sauce Juice of one sour orange, one for the sauce. 2 tablespoons vinegar, 4 tablespoons for sauce 1 / 4 cup water for 6 Units Pepper sauce or sweet chili sauce for minced head of garlic and / or 8 cloves peeled and crushed for marinating meat Salt and pepper to the marinade and sauce 1 teaspoon of sugar to the sauce Preparation: Marinate or marinate the meat with garlic, salt, pepper, onion, tomato, vinegar and sour orange juice . Wash banana leaves, dried, then take a large bowl and cover with part of the banana leaves. Then put the meat on them yet the marinade. Form a package and allow to marinate in the refrigerator for 24 hours. The next day, place a rack in a pan. Add water, but within the grid and put banana leaves on it, making what they call a bed or wrapped. Place on banana leaves and on these, the meat package with all the juice from the marinade; Add the yuca previously seasoned with salt, then place the peppers and cover with more banana leaves. Cover the pan tightly so that steam does not escape, and cook for 2 hours. Finally, uncover, place the sausages on the leaves, cover again and cook another hour. To prepare the sauce, take a bowl or small container, put the remaining tomatoes, finely chopped, the remaining onion, peeled and finely chopped, minced remaining peppers, remaining orange juice, vinegar, remaining water, sugar, salt and pepper to taste, pepper to taste if desired or spicy chili. Mix all ingredients well to dissolve sugar and salt. Tips: When serving each dish, cut the meat slices more or fewer partners and serve staggered and sides place a piece of ripe banana, green plantain another, a piece of cassava, a sausage, a strip of each pepper. Place the sauce in a single glass plate and place inside or you can wash the dish with the sauce.

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