Meat+Poultry - April 2022 - 76

INGREDIENT ISSUES
towards citrus or fermented flavors. Thus, he
garnishes the entrée with pickled onions. Chili
pepper heat is not part of the taste profile.
Some of the most foundational ingredients
across Latin America are beans, corn, rice,
squash, tomatoes and peppers, according to
Linares. Plantains are a staple in Caribbean
countries like Puerto Rico and Cuba, as well
as in southern Mexico. Potatoes, on the other
hand, are a major staple in Peru and other
parts of South America.
Achiote, which is extracted
from the seeds of the Bixa
orellana shrub, is used
in making chorizo and
other smoked meats.
All of these whole food ingredients
contribute flavor to the meat and poultry
entrée, while adding nutrition in the form
of fiber, vitamins and minerals. They are as
important as spices to authenticate a recipe.
Sauces are one of the most important
elements in Latin cooking and are generally
made from produce like chili, tomato and
onion, or avocado, according to Linares.
Vegetables are also used as flavorful and
crunchy garnishes. For example, curtido is
a fermented cabbage slaw that is popular in
Central America, while pickled onions are
popular in the Dominican Republic.
Many dishes are cooked with a vegetable
base called sofrito or recaito, according to
Linares. One version of this base consists of
bell peppers, tomato, onion and garlic.
Minneapolis-based Chef Amalia MorenoDamgaard,
a Guatemalan-born award-winning
author and chef who has developed recipes
for the Minnesota Department of Agriculture/
Minnesota Beef Council, Michael Foods and a
long list of brands and retailers, showed NGA
attendees how to make one of her favorite
Guatemalan dishes, pepian.
" Pepian is one of five staple Mayan stews, "
Moreno-Damgaard said. " The sauce must
contain pumpkin and sesame seeds, while the
protein is usually chicken or duck. "
It mixes the country's Mayan and Spanish
heritage into one vibrant dish featuring a very
exotic sauce, she said. The sauce requires
the roasting of all the vegetables (tomatoes,
garlic and onion) and seeds in order to bring
out their flavors. They then get blended with
chicken stock.
" Add some achiote for color, " MorenoDamgaard
said. " It comes in a pod or as a paste
and provides a desirable red/orange color. "
Achiote is extracted from the seeds of the
evergreen Bixa orellana shrub. It is commonly
used in the manufacture of chorizo and
smoked meats. The main purpose of adding
achiote is for color, as it has no discernable
flavor. When used in larger amounts, it may
impart an earthy, peppery flavor with a hint of
bitterness. Achiote seeds by themselves have a
slightly floral or peppermint scent. A little goes
a long way, and for discriminating taste buds,
it's the key to delivering authentic flavor in
many Latin American dishes.
Here's another trick to add that layer of
flavor for authenticity. To thicken the sauce,
Moreno-Damgaard adds mashed tortillas that
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