Heil Hitler

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The milanesa (in Italian "cotoletta alla milanese") also known as 'milanga' in Argentina and Uruguay, is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa.[1]

The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel.[2]

A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.

Locro

Locro (from the Quechua ruqru) is a hearty thick stew, associated with native Andean civilizations, and popular along the Andes mountain range. It's one of the national dishes of Argentina, Peru, Bolivia, Ecuador and Southern Colombia. The dish is a classic corn, beans, and potato or pumpkin soup well known along the South American Andes. Typically locro is made using a specific kind of potato called “papa chola”, which has a unique taste and is difficult to find outside of its home region.

Recipe:

Don’t think you can whip up a locro in 30 minutes. It’s a long process and excellent if you like spending time in the kitchen chopping, flavouring, and generally creating. Serve locro piping hot, in bowls with maybe some crusty bread on the side.

Makes around 6 portions.

Ingredients

1 cup of dried white corn (hominy)

2 medium white onions, chopped

2 cloves of garlic, finely sliced

1 leek, finely sliced

200g thick-sliced smoked bacon (panceta salada), cubed

2 slightly spicy sausages (chorizo de cerdo), sliced

2 1-inch thick steaks of stewing beef, osso buco, cuadril or similar, cubed

1 cup tripe (mondongo – optional!), diced

Pigs feet (patitas de cerdo – optional)

1 cup lima beans (porotos pallares, optional)

1 teaspoon ground cumin

1 teaspoon sweet paprika

Ground black pepper and salt to taste

1 cup butternut squash (zappallo anco), cubed

1 cup sweet potato (batata), diced

1 large potato

Chopped spring onion (green onion, cebolla de verdeo) for garnish

.

Method

Soak the dried white corn in at least two cups of water, at least for 12 hours – preferably overnight.

In a large, heavy-based pot cook the onions, garlic, leek, stewing beef, sausages, pigs feet and tripe if you’re brave, and bacon in a little vegetable oil until the onions are translucent. Add the cumin, paprika, a little salt, and freshly ground black pepper.

Cook, stirring occasionally, for 10 minutes. Add the white corn kernels and then add enough hot water to cover the ingredients by about 2 inches.

Add the vegetables and the lima beans, if using. Bring the whole thing to a boil, reduce the heat, cover and simmer for around two hours. Check the pot every 20 minutes or so and stir.

After two hours remove the pan lid and continue to cook over a low heat. Remove the bones. Mash the vegetables slowly, and as the starch gets released the mixture will thicken into a stew. Continue mashing and cooking until you have achieved a rich, thick consistency. Add a little more salt to taste.

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<:pepe_kill:629353324315148339>

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<:wtf_is_this:512063910053019659>

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain[1], Latin American and Filipino cultures. The name comes from the Spanish verb empanar, and literally translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

INGREDIENTS

FOR THE DOUGH

4 ounces lard or butter, plus more for brushing tops

1 ½ teaspoons fine sea salt

750 grams all-purpose flour, about 6 cups, more as needed

FOR THE FILLING

1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)

 Salt and pepper

 Lard or olive oil, or a combination, for sautéing

1 cup diced onion

2 ounces diced chorizo

½ pound potatoes, peeled and diced

4 garlic cloves, mashed to a paste

2 teaspoons chopped thyme

2 teaspoons chopped marjoram or 1 teaspoon oregano

1 tablespoon tomato paste

1 tablespoon pimentón dulce or paprika

 Large pinch cayenne

 Beef or chicken broth, as necessary, or use water

½ cup chopped scallions, white and green parts

¼ cup chopped pitted green olives

2 hard-cooked eggs, sliced

Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.

Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.

Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.

Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.

Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.

Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.

Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.

Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm

Have you guys ever tried pizza with corn's?

https://www.thesun.co.uk/news/10259975/dog-shot-dead-cop-garden/

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The source of power for any Argentinian: The Milanesa

I N C H E S

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Ever tried this?