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Citrus-Infused Colombian Lomo al Trapo
Created by: Howcan Team
Ingredients
- 2 pounds of beef tenderloin
- 1/2 cup of orange juice
- 1/4 cup of lime juice
- 3 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of oregano
- Salt and pepper to taste
- Banana leaves or parchment paper
Instructions
- In a bowl, combine 1/2 cup of orange juice, 1/4 cup of lime juice, 3 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of oregano, and salt and pepper to taste to create the citrus-infused marinade.
- Cut the beef tenderloin into 4 equal portions and place them in a large resealable plastic bag. Pour the citrus-infused marinade over the beef, seal the bag, and refrigerate for at least 4 hours or overnight to allow the flavors to infuse.
- Preheat the grill to medium-high heat.
- While the grill is heating, soak the banana leaves or parchment paper in water for about 10 minutes to prevent burning.
- Remove the beef from the marinade and pat dry with paper towels. Discard the marinade.
- Wrap each portion of beef tightly in the soaked banana leaves or parchment paper, securing the ends with kitchen twine to create a packet.
- Place the wrapped beef packets directly on the grill grates and cook for 20-25 minutes, turning occasionally, until the beef reaches your desired level of doneness.
- Remove the beef from the grill and let it rest for 5 minutes before unwrapping and slicing.
- Serve the citrus-infused Colombian Lomo al Trapo with your favorite side dishes and enjoy!
Colombian Lomo al Trapo, a traditional dish, has a rich history rooted in Colombian culinary heritage. This unique method of cooking involves wrapping a beef tenderloin in a cloth and grilling it over an open flame. The meat is marinated in a citrus-infused marinade, adding a zesty and refreshing flavor to the dish. Renowned Colombian chefs, such as Leonor Espinosa, have popularized this method, infusing it with their own creative twists. This dish is particularly popular in the Andean region of Colombia, where it is often enjoyed during festive gatherings and special occasions. For the best version of this dish, seek out restaurants in Bogotá or Medellín known for their expertise in traditional Colombian cuisine. The key to achieving the perfect Lomo al Trapo lies in the quality of the beef and the citrus-infused marinade, which infuses the meat with a tantalizing blend of flavors. Whether prepared over an open flame or on a grill, this dish is a true celebration of Colombian culinary tradition.
60 min
4
400 calories
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