To cookinera and canner Karime Harcha, by the hand of Oster, delivers a recipe to celebrate this classic of national cuisine, in an easy way, but with a lot of inspiration.
It was the 1910s, when President Ramón Barros Luco was known for his love of sandwiches with grilled meat and melted cheese. Such was his devotion to this dish that history took it upon himself to give it his name. Currently the Barros Luco is one of the most traditional and desired Creole sandwiches, and although its preparation seems simple -considering that its ingredients are limited-, those who dare to prepare it at home can always achieve better results. The cook and canner Karime Harcha has been enjoying Barros Luco for years, but with a southern touch.
Southern recipe of the traditional Barros Luco, in the Oster Air Fryer Oven
By Karime Harcha, who shares recipes on her Instagram @karimeharcha
On the day of Barros Luco, I go for the southern recipe that many must remember. A piece of thinly sliced vetoed or smooth loin, cheese to melt, in abundance, hopefully buttery or gouda type (which is the one I used), butter to spread the bread and the most characteristic, in all the “picadas” was the bread, a succulent fresh and crisp hallulla, highly unsurpassed. Trust me the taste of this mix is by far the best.
For my part, I have always ordered the “Barros Luco Tomato” although for the most purists, it is not a “Barros Luco”, for me it always will be. Today it is difficult to get a hallulla that is not precooked, so here is the Hallulla recipe, which could not be easier:
Ingredients:
1kg of flour
7g instant yeast
1/2 tsp. of hall
20g butter
550cc of water
1 piece of vetoed or smooth loin
Gouda cheese
Preparation:
Mix all the ingredients in the planetary mixer with Oster HeatSoft technology and form a firm and smooth dough, stretch with a roller until it reaches 1.5 to 2 cm in height and cut with a circular pastry cutter, pricking the surface with a fork or skewer stick. . Then place on greased trays and leave to rise or ferment for 35 to 40 minutes. Bake at 230°C (temperature achieved by an Oster Air Fryer Oven), for about 10 to 15 minutes, until the bread is light or “sounds hollow”.
The preparation was done entirely in my Oster 35 liter air fryer oven. First preheating the oven to 200°C, and then incorporating the very thinly sliced loin, and then baking in the air fryer for a total of 8 minutes (turning the meat at minute 5). Next, extract, add the cheese on top of the meat and bake in the same function for 2 more minutes. Ready to enjoy.
For his part, the lawyer and food lover Santiago Rodríguez, who shares recipes and tips on his Instagram @santiago_enlacocina, recommends 3 additional steps, in addition to bread.
1.- Choose the type of meat very well: All Barros Luco worth their salt has a good beef steak incorporated, which can be Seat, Posta or Loin. It is the central ingredient. If the piece of meat is bought whole, try to cut it into very thin slices and perpendicular to the muscle fibers. A very good tip is to cut semi-frozen meat, it is easier to take thin slices. Many thin sheets are better than few thicker ones.
2.- Sautéing well is the key: Once the meat is cut, the sautéing process is fundamental to the success of the preparation. A good alternative is to use the Oster Panini Grill and Griddle, which thanks to its Bioceramic coating, 100% natural and non-stick, and the double-deck design, allows you to cook the meat on both sides at the same time and evenly, achieving a unparalleled result keeping the meat juices.
3.- The ideal companion: No less important than the meat is the cheese, and a good choice can be mantecoso, pig or field. A thick enough sheet complemented with butter will suffice so that when melted it achieves the magic of Barros Luco. In the iron we can melt it directly to obtain a better result.
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National Day of Barros Luco: Expert teaches how to prepare a “southern version”
