Cabrito al Asador (Grilled Baby Goat)
The kid is a typical seasonal dish of Córdoba. In spring, it is customary to roast and eat these tasty animals by the fire, accompanied by wine and a loaf of bread.
Ingredients (12 servings):
1 baby goat
2 lemons
6 cloves of garlic
Coarse salt
Hot water
Cut baby goat in the middle, gut it and let cool for a few hours covered by a handful of coarse salt.
Prepare brine with coarse salt, hot water, chopped garlic and lemon juice.
Make a wood fire on the ground, and hook goat onto the grill with tweezers and wire. Place it with the ribs facing down on a sloping incline and roast it over a low fire for approximately 4 hours. Turn it around just once. Brush it regularly with brine. Remove and serve or eat by the fire.
Colaciones (Pastry)
Colaciones are a bite-sized pastries stuffed with dulce de leche, a typical Argentine product, that are covered by a thin layer of sugar icing.
Ingredients (4 servings):
200 gr. powdered sugar
100 gr. flour
20 gr. cornstarch
1 tsp. baking powder
4 egg yolks
20 gr. sugar
250 gr. pastry dulce de leche
Preparation:
Combine flour, cornstarch and baking powder. Mold into a volcano-shaped dough and incorporate the yolks one by one in the crater with the sugar and a tbsp. of water. Integrate the ingredients with your hands, making a homogeneous and smooth dough. Cover the dough and let it rest for 30 min.
Roll dough with a rolling pin on a floured surface. Cut into circles of 5-cm molds and stretch to an oval shape. Place the oval discs on a baking sheet and bake for 5 to 10 minutes. Allow to cool. Spread a generous tablespoon of dulce de leche (milk caramel) on each cap. Set aside.
To make the glaze, mix sugar with two tablespoons of hot water and whisk vigorously into a white blend. Cover the caps with a spoon and set aside
Locro Cordobés
Locro is a dish common to much of the Argentine Republic, although each area has its particular preparation. The following is typical of the province of Córdoba.
Ingredients (6 servings):
800 gr. trodden corn
300 gr. white beans
300 gr. pumpkin
1 chicken
2 peppers
3 onions
3 ripe tomatoes
2 tbsp. grease
1 sprig of parsley
1 tsp. powdered chili pepper
1 tsp. paprika
Salt and pepper to taste
Preparation:
In a saucepan, soak the beans and the trodden corn in water overnight. The next day, boil for about an hour.
Add cleaned and chopped chicken together with the diced pumpkin. Cook until the pumpkin is ready.
Separately, peel and chop the onion, pepper, and tomatoes into cubes, and fry in grease. Season with salt, pepper, paprika and powdered chili pepper. Lastly, add chopped parsley. Serve the locro with this dressing.
