Lapping Cochabambino - tenderized beef (matambre) marinated with papaya

Lapping Cochabambino is a beloved traditional dish from Cochabamba, Bolivia. This mouthwatering entrée features tenderized beef (matambre) marinated with papaya, then fried or oven-baked to perfection. It's typically paired with rice, corn, and a refreshing salad, delivering a symphony of flavors that represent the vibrant cuisine of Bolivia.

Ingredients

🥩 1.5 kg beef flank/matambre
🌺 100 grams papaya blended into a paste
🌶️ Black pepper
🌿 Mustard
🧂 Salt
🥢 Soy sauce
🍋 1 lemon juiced
🛢️ Neutral oil like vegetable oil for frying
🧅 Red onion finely sliced
🍅 Tomato sliced
🧀 Fresh cheese quesillo crumbled
🍶 Oil
🍇 Vinegar
🧂 Salt
🌶️ Pepper
🍃 Bolivian coriander quirquiña
🍚 White or brown rice
🌽 Boiled corn/hominy
🥔 Small boiled purple potatoes

Instructions

1- Beef Preparation & Marination:

• Begin by slicing the beef if necessary for thinner pieces. Score the fatty side without cutting through.
• Trim excess fat, then wash and pat the meat dry.
• Blend papaya into a paste. Liberally coat the beef, ensuring it penetrates the scored cuts.
• Place in a dish, cover, and refrigerate overnight. Alternatively, leave it in direct sunlight for 2 hours for quicker tenderizing.
• Post-marination, remove any visible papaya residue and season with black pepper, mustard, salt, soy sauce, and lemon juice.

2- Cooking Method 1: Frying

• Heat a generous amount of oil in a large wok or frying pan over low-medium heat.
• Fry the beef covered for about 15 minutes per side until tender.
• Increase heat to medium-high to crisp and brown the surface, then set aside to rest.

3- Cooking Method 2: Oven-Baked

• Preheat the oven to 350°F (175°C).
• Place seasoned beef in a baking dish, cover tightly with foil, and bake for 1.5 hours.
• Remove foil and grill/broil for another 30 minutes until golden and slightly crispy.

4- Preparing the Salad (Ensalada Cochabambina):

• Soak sliced onions in water briefly, then combine with sliced tomatoes and crumbled cheese.
• Dress with oil, vinegar, salt, and pepper. Mix thoroughly.

5- Serving Suggestions:

• Serve the beef with rice, corn, potatoes, and the Cochabambina salad on a plate, enjoying the harmonious blend of flavors.

Prep Time: 15 minutes active, overnight marination
Cook Time: 1.5-2 hours
Total Time: 1.5-2 hours (plus marination)
Servings: 6-8
Equipment: Blender for papaya, Glass baking dish (Pyrex-style), Large wok or frying pan, Oven

Cooking Tips:

• Use papaya effectively for tenderizing. Sunlight provides a quick method if needed urgently.
• Scoring meat enhances marinade absorption and helps in rendering fat evenly.
• Soak onions to bring out their sweetness, serving a milder flavor in the salad.

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Lapping Cochabambino

Posted by Waivio guest: @waivio_hivecooking