Hispanic dishes encompass the culinary traditions of Puerto Rico, Mexico, South and Central America, Cuba and other Spanish cultures. Although each and every region has its own distinct flavors, they all share sense of culinary emphasis and adventure on seasonal, fresh ingredients that could be easily integrated into a delicious and healthy diet.
One delicious Hispanic roasting recipe is the Herb-Crusted Top Loin Roast. The ingredients you will need include 1 beef top loin petite roast, approximately 1 ½ to 2 lbs., 2 tbsp. fresh basil chopped, 1 tbsp. chopped fresh parsley, 2 tbsp. fresh thyme chopped, 1 tsp. coarse grind black pepper, 12 oz. fingerling potatoes, cut in half lengthwise, 3 tbsp. olive oil, 12 oz. new potatoes cut in half, coarse salt and 4 big shallots, cut lengthwise into quarters and peeled.
Preheat oven to 325 degrees and mix thyme, basil, pepper and parsley and stir in 1 tbsp.oil. Press evenly to all beef roast surfaces. Place the roast fat side up on a shallow roasting pan and insert ovenproof thermometer to the tip is centered in the thickest part of the meat and set aside. Toss shallots and potatoes with the remaining 2 tbsp. oil on a rimmed baking sheet and season with salt and ground black pepper. Roast beef for 55 to 70 minutes for medium rare. Roast veggies from 55 to 60 minutes until potatoes are nearly tender. When the thermometer registers 135 degrees, remove roast and transfer to a carving board. Continue roasting veggies from 8 to 10 minutes or until potatoes are browned.
Tags: Hispanic Roasting