Today’s “recipe” is more of a “how to.” Lomitos are a sandwich that is common in Argentina. We have a friend from there who has familiarized us with some of the cultural favorites of her country, and this is one of the Campbell family favorites! Enjoy!
Sirloin Tip Steak (sliced very thin)
Cut the steak into pieces that will fit well onto whatever bread you are using. In frying pans, brown the steak and the ham in a tiny bit of olive oil. If you’re going to add an egg to the sandwich, you’ll want to have it cooking as well (in a separate pan or the same one). Cook the egg as you’d like (just not scrambled…) :-)
Once the meats and egg are ready, assemble the sandwich. Mayonnaise on both slices of bread, then steak, ham, egg, lettuce, tomato. It’s that easy, and it’s delicious!
Enjoy! Buen provecho!
Another fall favorite is a big pot of chili simmering on the stove, then filling your belly! Served with mild cheddar cheese, a dollop of sour cream, and/or crackers (plus your favorite hot sauce, of course!) and you can’t go wrong!
3 lbs ground beef
1 large onion (coarsely chopped)
2 tsps (or two cloves) of garlic (more to taste)
3-4 cans of diced tomatoes
1 6oz can of tomato paste
3 Cups water
5-6 Tbps Chili Powder
1 1/2 tsp cayenne pepper
1 tsp ground cumin
1 1/2 Tbsp salt
3/4 tsp black pepper
1/2 tsp white pepper (if available)
1/2 cup corn starch (approximate, diluted in water with salad dressing shaker)
(other ingredients to taste…)
Brown beef (along with half of the onion and all of the garlic) and then drain the excess fat/grease. Add tomatoes, water, and spices (but not corn starch) and continue to cook on medium-high temperature. (Feel free to add more of any or all of the peppers, depending on your tolerance for spicy foods!)
Stir frequently, until all comes to a boil. Reduce heat to low, and allow to simmer for a couple hours. (Stirring occasionally.)
Once it’s almost time to serve, add the corn starch to thicken slightly. (Add a little at a time to desired thickness.) If you are adventurous, other ingredients you can add include: brown sugar, worcestershire sauce, bay leaves, any sort of peppers (including sweet peppers), and whatever else you think might taste good. I frequently add a “secret ingredient” … almost every time I make it! :-)
Serve as above, and enjoy! (Goes great with homemade bread!)
2 lbs ground beef
1/2 tsp cumin
1 tsp cinnamon
2 Tbsp chili powder
1/2 tsp pepper
1 Tbsp salt
1 tsp cayenne pepper
1-1/2 tsp allspice
1/2 tsp garlic salt
2 dashes Worcestershire sauce
1 6 oz can tomato paste
Dissolve beef in 10 cups cold water. Once I get it started with a spoon, I use a hand mixer to get the meat as fine as possible. Add rest of ingredients. Bring to a boil then simmer for 4 hours, stirring occasionally. Thicken with corn starch. Serve over spaghetti noodles. Top with cheddar cheese. Eat. Enjoy. Eat some more. Enjoy some more.
I often make at least a double batch. For 3 pounds of beef, I often double the spices. (And add some water.) For 5 lbs of beef I triple all the spices, but only use 12 oz of tomato paste.