Latin-ize your grill
Draw on traditional cuisines to punch up the flavor for summer menus
Caribbean-style garlic-soaked shrimp: In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. (Bill Hogan/Chicago Tribune)
8 burger buns or bolillo rolls, toasted
8 ounces queso fresco, crumbled
1. Combine chili powder, salt, garlic, oregano, cinnamon, cumin, pepper and vinegar in a large bowl. Add the meat; combine with your hands thoroughly. Form into 8 patties, wrap well in plastic and chill to blend flavors, at least 2 hours or overnight.
2. Heat grill to medium high. Place patties on the grill; cook, turning once, until cooked through (internal temperature 155), about 3-4 minutes per side. Serve on toasted rolls topped with avocado salsa and queso fresco.
Prep: 25 minutes Makes: 4 cups
2 large ripe avocados, diced
1 large tomato or 8 tomatillos, diced
1 jalapeno, diced, optional
Juice of 4 limes
1/2 red onion, chopped finely
1 clove garlic, chopped
1/2 cup chopped fresh cilantro
1/4 to 1/2 teaspoon kosher salt
Combine all ingredients in a bowl; stir gently without smashing. Salsa should be chunky. Taste for seasoning; serve as a topping for chorizo burgers or with tortilla chips.
Carne asada with chimichurri
Prep: 15 minutes
Cook: 10 minutes