An Inside Look at Argentine Cuisine!

 

What makes Argentine cooking so unique is that it blends traditional practices of the Indigenous population with that of the later Mediterannean Italian and Spanish settlers. Argentina is widely known for it’s large consumption of beef, being the highest consumer in the world. Asado is the name of traditional Argentine BBQ which is held as a key component to their national identity.

It is very common for people to eat in large groups with a sharing concept where an invitation to dinner is viewed as a symbol of integration, friendship and community. Like many other cultures, Sunday is the most significant meal day of the week which will typically serve pasta or, of course, asado.

Argentina’s European roots have had a massive influence on the regional variations of the cuisine as the initial amount of settlers varied from place to place.

Wine has become quite a commodity for export as their wines have become heralded around the world and now many wine lovers love the the product that the Argentine climate produces. You will however find many people drinking beer while enjoying asado. So much that many breweries that date back as early as the 1860’s have had much success in competing with wine sales.

Below is a very entertaining documentary produced by the BBC which goes into full depth about food in Argentina but with a focus on beef. It captures well the Argentine enthusiasm for beef and the renowned impact it has on the overall culture.

 

Check out https://en.wikipedia.org/wiki/Argentine_cuisine for a comprehensive breakdown on Argentine cuisine with great information on the history of where it all began up to the more contemporary practices.

Pressure Cooking with Argentenian Flavours

latin-flavours

If you haven’t already been turned on to pressure cooking than there is no time like now to get started. It is often comedic to witness the transformation in friends once they discover pressure cooking. They begin to do it all the time! They throw anything and everything in their pressure cooker. And for good reason. It is extremely fast, in fact you can cut down the cooking time by an average of about 70%. It is very energy efficient and the pressure cooker manages to keep a large majority of the nutrients in the cooker which are typically released and lost in other methods of cooking.

So if this is somehow news to you and you have yet to reep these benefits of pressure cooking then we would recommend that you check out www.pressure-cooker-cooking.com. There you will find many models to choose from so finding one thats perfectly fit for your kitchen will be no problem at all. We’ll get back to finding you the right pressure cooker later on. For now let’s get down to one of our favourite recipes

This one is as easy as they come and combines only 5 ingredients: Chicken, every or any part of the bird that you like, Potatoes, any kind you prefer though we often find ourselves using russets, Fresh local tomatoes, onions and some bay leaves.

Unlike most pressure cooker recipes, this one requires no stock or water, no liquid at all. Just some salt and pepper to taste. All of the ingredients are thrown raw into the pressure cooker. Just crank on the lid and everything gets cooked at a high pressure for around 30 minutes.

All of the liquid necessary for pressure cooking in this case is taken straight from the ingredients themselves which certainly gives it a more intense and profound flavour. You will absolutely love it.

INSTRUCTIONS

Combine the chicken, onion, tomato, potatoes, bay leaves, and a large dash of salt in the pressure cooker. Toss the ingredients with your hands to combine evenly. Seal the lid and cook under high pressure for about 25 minutes. Release the pressure, remove the lid, season to taste, and ¡ahí está! You’re ready to serve.

 

INGREDIENTS

 

  • 4-5 large Russet potatoes, peeled and diced into 1- to 2-inch pieces
  • 1 large onion, cut into 1/4-inch slices
  • 4 medium tomatoes, cut into 1- to 2-inch pieces
  • 1 whole chicken, back removed, cut into 8 pieces or 4 whole chicken legs cut into thighs and drumsticks
  • 3 bay leaves
  • Kosher or sea salt and freshly ground black pepper

 

Now getting back to choosing the right pressure cooker to do the trick. You’ll want to take a look at both the electric and manual models as everyone has their own habits in the kitchen and there is most certainly a model that matches yours. Go read some of the best electric pressure cooker reviews to see if one of the more modern programmable models is what you are looking for in your kitchen. Otherwise, if you are a more hands on person who enjoys further control on your cooking tools, the Fissler pressure cooker review at the provided link will tell you all about why Fisslers pressure cookers are of the most sought after manual stainless steel pressure cookers on the market today.

Hopefully this gives you a nice, simple idea of how we take fresh local ingredients, an outstanding cooking method and combine them to get a truly authentic Argentinian result.

 

Argentinian-style Pulled Porc Tacos

pulled pork

Pulled pork is found everywhere nowadays with every city around the world throwing their unique twist on the classic dish. Naturally, we in Argentina enjoy much more spice and local sauces to the recipe as opposed to a simple American BBQ sauce. We have put together our own rendition of the recipe using local ingredients that represent our taste for food here in Argentina.

One of the best things about pulled pork is how easy it is to make when using a slow cooker. You can add your ingredients and just program your preferred cooking time with literally no effort at all. If you haven’t already got yourself a slow cooker than you better checkout www.thebestslowcooker.com. This has been our go-to as many people within our community have inquired about getting a slow cooker of their own, each with their own requirements and varying number of mouths to feed. If this is your situation as well then check out their top rated programmable slow cookers reviews for information on finding your perfect slow cooker.

To add our local culture to the mix this recipe uses South American-style pork which is seasoned with oregano, cumin, orange and lime, garlic, onions and some green chiles. The recipe may call for tacos but remember that this is delicious on rice, in a sandwich, as a side-dish or even alone!

  • 1 4.5-pound pork butt roast
  • 4 garlic cloves, diced
  • 1 large onion, diced
  • 3 limes, cut in quarters
  • 1 large orange, cut in quarters
  • 2.5 teaspoons of ground cumin
  • 2.5 teaspoons of oregano
  • 2.5 teaspoons of ham base (bouillon)
  • 10-12 fresh diced green chillies
  • 2.5 tablespoons of aji panca past
  • 1.5 cups of water
  • Cilantro for a garnish
  • Salt & pepper to taste
  1. Season the pork on all sides with salt and pepper. Place the diced onions in a large slow cooker and spread the pork on top.
  2. Make slits in the pork with a knife and insert pieces of garlic.
  3. Mix the oregano, ham base, aji panca, green chilies and cumin into the water and pour over top of the roast.
  4. Layer all of the citrus slices over top of the roast. Turn the slow cooker to high and cover.
  5. Let it cook for two hours on high and then reduce the temperature down to low and cook for another 6 hours.
  6. Remove meat and reserve. Strain the liquid through a colander and into a saucepan. Discard the contents of the colander.
  7. Simmer the liquid on the stove top until its contents is reduced to about one cup
  8. Preheat your oven to 400 degrees. Shred the meet removing as much excess fat as you prefer. Stir the reduced liquid into the meat.
  9. Spread out the meat onto a baking sheet and bake for about 12-15 minutes until it is lightly browned and heated all the way through
  10. Serve with wedges of lime and garnish with cilantro to your liking.

Note:

A quality slow cooker will cook the pork consistently all the way through giving you a perfect result. However, some of the older, cheaper models may require that you turn the pork around several times during cooking. Though this isn’t the biggest deal it does slightly undermine one of the biggest benefits of using a slow cooker. Just follow the link for the best Slow Cooker Cookbooks online.  Buen Provecho!!!!