He lampshade It is an autochthonous dish, native to Tucuman, which is considered one of the tastiest and easiest meals to prepare in the northern region. In the neighboring country of Paraguayansome similarly prepared sandwiches bear the name of payagua mask and it is ideal for lunch due to its consistency and protein.
The curious fact occurs in the missionary zone, the denomination of “lambed” This is how the recipe for the Payaguá Mascada is known. The Paraguayan dish is ideal as a lunch box for travelers, since it can be kept for several days. This aspect makes it ideal as a provision during the time it takes to travel through the Guarani towns.
The ingredients to make the Tucuman lampreado are simple and easy to find: four narrow steaks, one egg, one cup of flour, salt, and oregano. The accompaniment consists of making a puree and it can be carried out with medium potato, salt, pepper, nutmeg, a splash of milk, butter and an egg, to achieve greater creaminess.
For the preparation, the experts of this folkloric dish recommend that the meat be cleaned of fat and veins. In a separate container, beat an egg and flour to form a dough, which will cover the defatted steak cuts. Cooking is carried out in natural oil, it can be corn or sunflower, at a very hot temperature. To make its consistency crispy, it is suggested to fry on both sides.
Tucuman cooks use cuts of beef that are ideal for frying. The proposed ones are styles similar to the elaboration of milanesas, such as loin and rump ball. Other specialists recommend chiquizuela, after ham and square. Among the tips of the dish, some seal the piece of meat, before mixing it with the dough, to then send it to the oil.
Care is essential so that the dough with the meat does not come off, the utensil, to avoid any missteps, is the spatula. Regarding the preparation of the mashed potatoes, it is ideal that the tuber is peeled and cut into squares for the best absorption. The water for the preparation must be boiling and seasoned with salt. After straining, it must be crushed until it forms a uniform paste. At that time, you can add a few jets of milk, a piece of butter and an egg. Seasoning with nutmeg and pepper is to taste.
by RN
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