Butifarra Rápida
Butifarra Rápida·(boo-tee-FAR-rah RAH-pee-dah)
El Lonche (The Evening Bridge)
Six p.m., the kitchen shifts gears. The skillet hisses. A supermarket ciabatta is split. Red onions soak in lime juice. A simmering Jamón del País means celebration, but the traditional multi-day boil is utterly incompatible with a Tuesday night. Swapping the massive pork leg for a fast-cooking tenderloin and searing it hard in the canonical achiote and cumin aderezo delivers that exact nostalgic flavor in forty minutes. Serve it piled high on a hollowed-out roll with a fiercely sharp, lime-soaked sarsa criolla. Eat it before the bread gives out, letting the cold lime cut the hot pork.
Ingredients
- pork tenderloin1 lb
- neutral oil1 1/2 tbsp
- achiote powder1 tsp
- garlic cloves3 med
- white vinegar1 tbsp
- ground cumin1 tsp
- dried oregano1/2 tsp
- black pepper1/2 tsp
- kosher salt1 1/2 tsp
- red onion1 med
- Fresno chili1 small
- fresh lime juice3 tbsp
- fresh cilantro1 tbsp
- ciabatta rolls4 med
- iceberg lettuce leaves4 large
- mayonnaise1/4 cup
- yellow mustard1 tsp
- aji amarillo paste1 tsp
Method
- 01
Make the aderezo.
In a small bowl, whisk the oil, achiote powder, minced garlic, vinegar, cumin, oregano, black pepper, and 1 teaspoon of the salt into a thick, vibrant red paste.
- 02
Massage the paste into the pork.
Rub the aderezo over the entire surface of the dried tenderloin. Use a glass or metal bowl for this to prevent the achiote from permanently staining your plasticware.
- 03
Sear the pork vigorously.
Heat a heavy cast-iron skillet over medium-high heat with a tiny splash of oil. Sear the pork until a dark, caramelized crust forms on all sides, about 12 to 15 minutes. Transfer to a board and let it rest for at least 5 minutes so the juices don't escape when slicing.
- 04
Wash the sliced onions.
Do not skip this. Submerge the thinly sliced onions in cold water, agitate gently, and let sit for 3 minutes before draining completely to remove their harsh sulfurous bite.
- 05
Dress the sarsa criolla.
Toss the washed onions with the minced chili, lime juice, cilantro, and the remaining half-teaspoon of salt. Let it sit for just a couple of minutes before serving so it stays bright and crunchy.
- 06
Assemble the sandwiches.
Mix the mayonnaise, mustard, and aji amarillo paste, then spread generously on both halves of the rolls. Layer the bottom bun with lettuce, extremely thin slices of the rested pork, and a heavy mound of sarsa criolla. Serve immediately.
From Cook Peruvian in America.