Canarian Recipes: Carne Fiesta
Fiesta meat is a traditional dish that is very popular in Tenerife. It consists of pork or sometimes beef, usually lean meat, chops or ribs, which is marinated and then fried. It is commonly served at pilgrimages, local festivals and guachinches.
Ingredients
(Serves 4)
- 1 kg of pork (chops, chunks of lean meat or ribs)
- 6–8 cloves of garlic
- 1 tablespoon of sweet paprika
- 1 teaspoon of dried oregano
- ½ teaspoon of cumin
- 2–3 bay leaves
- 150 ml of dry white wine
- 2 tablespoons of vinegar
- Salt to taste
- Olive or sunflower oil (for frying)
Preparing the Marinade
In a mortar (or blender), crush:
- The garlic
- The salt
- The cumin
- The oregano
- Add the paprika, vinegar, and white wine.
- Mix well until you have a fragrant marinade.
Marinating the Meat
- Place the meat in a large bowl. Add the marinade and bay leaves.
- Mix thoroughly to ensure all the meat is well coated.
- Cover and let it rest for at least 4 hours Ideally overnight in the fridge
- The longer it marinates, the more flavour it will have.
Cooking the Meat
Traditional method (commonly used in guachinches):
- Put the meat with all the marinade into a large frying pan or pot.
- Cook over medium heat until the liquid evaporates and the meat is tender
- Add a generous splash of oil. Fry the meat until it is well browned.
