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Meat on skewer a la jarilla

In the mountains, in the middle of nowhere, gastronomic options are not many. Beef strung to the embers seems to be the best alternative.

Gastronomy
Carne-en-pincho

A scene that can be repeated, walking through Mendoza, is to be hungry when we walk along the  mountains  or in rugged areas. This can be prevented, and with little. The important thing is to minimally plan our getaway. And get in the car or on the bike some small provisions that will make our departure a very pleasant moment. The example we quote here is to make a  sandwich-style soft meat cut. 

The day before we bought the meat.  Veined or quadril loin is recommended, and cut into a steak shape. Two per person will be enough. To this we add a little  bread  and something we want to fill in the sandwich like  lettuce, tomato and mayonnaise  . While the  inevitable element is the skewer.  This can be purchased at hardware stores, or else,  it can be improvised with wire  . The important thing is that it has a tip and is hard to support the weight of the meat.

 Get to work 

Already on our journey to our destination we can go attentive to the road to  collect branches, limbs and any combustible material  that serves to cook our food. When we arrive we must look for a sector of the  land that is well arid , away from all kinds of vegetation. On the earth we put the branches, logs and firewood.  We set the fire  and put together a small and simple structure of two stones that are higher than the heat source.  We cross the meat with the skewer and we can support it on the stones  or, if we want and we can alternate the task, we hold it with our hand, while rotating it.

The key to taste is  jaril  la.  It is a typical Mendoza plant, which grows in the foothills and throughout the mountainous area. It grows in the form of a bush and has many and very small leaves. Its aroma is characteristic and, logically, impossible to describe. Although some compare it to the “smell of rain.” The truth is that here we recommend you  to take some branches of jarilla, provided that it is a dry and already dead plant. Throw them on the fire  and thus give a unique flavor to our food.

The cooking time will depend on our taste, whether we prefer drier or juicier meat, and also how much we bring food to the heat of the flames, or to the same embers. In any case, it is a quick cooking,  no more than 20 minutes. 

The rest is known. Meat between breads, mayonnaise and whatever you want to add.

Publication Date: 07/01/2020

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