Rosquillas (Nicaraguan Cookies)

I put off the Nicaraguan dessert recipe until the very last moments of the month - partly because I have felt unseasonably lazy and partly because of the fact that the recipe calls for lard (something with which I am not too fond or familiar).  I'm ashamed to have gotten so far behind on this month's food expedition, especially with a sweet treat; but, alas, that's how it goes.  So, cramming it all in before the end-of-the-month self-imposed deadline, I went ahead and tried to make this ridiculous not-so-daunting though somehow-still-terrifying recipe. 

Call me a weenie.  I've been more chicken than normal this month.  Even though a good friend's sister recommended this recipe - and, she should know about good food in Nicaragua since she was born there -  I nonetheless grew fearful when I read about the making of rosquillas.  Typical rosquillas call for cheese (queso seco, more specifically), masa (the kind for making corn tortillas) and two types of lard (from a pig and a cow).  Not the typical ingredients I am used to using.  But, in such cases of extreme kitchen awkwardness, I try to remind myself that the sole purpose of this experiment is for me (and my family) to try new things and broaden our palates...however hard that (sometimes) might be. 

So, moving onward in my quest at Central American enlightenment, I took it upon myself to try my best with the things I had at hand.  Namely, I researched queso seco and found that an acceptable replacement can be parmesan cheese.  This came as a big relief since I was unable to find queso seco at a local grocery store - a store that is known for having, well, almost everything.  Also, I decided to replace my favorite ingredient, lard, with something more familiar to me - shortening.  Similar chemical properties.  Same fat content.  A slightly less unappetizing name.  And the masa - well, I had to use it as it was - nothing can replace it.  But, with two of the three "scary" ingredients changed to a more "normal" state of use, I felt more confident to brave the wild recipe and make something hopefully edible.

The result:  almost completely inedible.  Yea.  Well, maybe not that bad...but, definitely not good.  And, definitely not a dessert.  The taste was similar to "cheese straws" that I have eaten growing up.  Of course, when you eat cheese straws you aren't assuming them to be what most would consider a dessert food.  I don't know if this didn't work because I used substitutions instead of the ingredients listed.  I don't think so.  The substitutions were similar enough to the original items that it shouldn't have made much of a difference.  I think, simply, some cultures just have different ideas of what is good.  And, growing up with a highly sugar-laced American diet, I may not be so well versed in the subtleties that a "cookie" like this could provide.  Oh well.  I tried.  Maybe someone else can try it and see if the results will be any different than mine.

Here is the original recipe that I found.  Note that makes a batch of 100 rosquillas.  I quartered the recipe and it was still a lot, so, be aware of the abundance ahead.

Ingredients:

• 3 lbs. of Nicaraguan cheese (queso seco - queso cotija de montanan or parmesan also work)
• 3 lbs. of masa (not the type used for tamales - you need the type used for corn tortillas)
• 2 eggs
• 4 Tbsp. butter
• 4 Tbsp. of lard from beef
• 2 Tbsp. of lard from pork

Instructions:

1. Preheat the oven to 350 degrees.
2. Finely grate the cheese and mix it with the masa.
3. Add eggs, butter and lard (or, in my case, shortening) and mix until combined.
4. Knead the dough a few times before rolling it out to a thickness of 1/2 inch thick.
5. Use the rolling pin to make small donut-shaped rosquillas and place them on cookie sheets.
6. Bake them in the oven until they get a little color.
7. Remove them from the oven and let them cool down.
8. Change the oven temperature to 200 degrees. 
9. Return the rosquillas and bake until they are crispy.
10. Dust with confectioner's sugar and serve.

(The original recipe came from this site: http://www.nicaraguafood.org/Rosquillas.php)

Carne Asada Tacos with a side of Gallo Pinto

So, I should have been more daring.  I should have attempted to make Baho, a Nicaraguan dish of beef, plantains and yuca steamed in banana leaves.  But I chickened out.  I didn't have a pot big enough nor the gumption needed to tackle a recipe with such "exotic" produce.  A coward some weeks, I have moments in which I prefer to stick to the comfortable and familiar - this was one of those weeks.  But, mea culpas aside, I figured that carne asada, an equally Nicaraguan (albeit more generally Latin) dish was acceptable.  With flank steak in hand and spices ready to be used, I went forward with carne asada tacos in mind.

Living in Texas, I have probably had thousands of tacos in my life.  They are a dietary staple - an easy go-to food for nights in which cooking something new seems out of the question.  Warm tortillas, sliced and diced veggies and a hot grill are all that is needed to compliment the meat.  And with these items, we found ourselves rewarded nicely with a good, home-cooked warm Nicaraguan meal.

Carne Asada - Ingredients:

• 2 lbs. of Flank or Skirt Steak
• 2-3 Tbsp. oil
• 1/4 Cup Onion, sliced thin
• The juice of 1-2 Oranges
• 2-3 pinches of salt and pepper

Instructions:

1. In a large stainless steel or glass bowl, mix the meat with the oil, onions, orange juice and salt and pepper. Cover and let marinate 1 hour or overnight.
2. Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade and grill over hot flame until the first side is well browned, from 5–7 minutes.
3. Turn the meat over and grill on the other side till cooked to desired doneness. Remove from grill.
4. Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.

Of course, in my attempt at efficiency and making the evening full of all things Nicaragua, I opted to add a side dish.  Accompanying the carne asada was the national dish of Nicaragua, Gallo Pinto.  A concoction of red beans and rice, it is said to be the staple food for most people in the country.  Doubtful the same will be true in our house, it was not much more than the lackluster side-kick to the main course.  That was probably my fault.  Probably not enough seasoning.  Probably not enough attention to it while cooking.  Whatever the case may be, though it was interesting to see what others rely on for comfort food, I think we will stick to our tacos solamente next time.

Gallo Pinto - Ingredients:

• Oil -- 2-3 tablespoons
• Onion, finely chopped -- 1
• Bell pepper, finely chopped -- 1
• Garlic, minced -- 2-3 cloves
• Cooked red (kidney) beans, drained, liquid reserved -- 2 cups
• Salt and pepper -- to taste
• Hot cooked rice -- 2 cups

Instructions:

1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.

(The original recipe for carne asada came from this site: http://recipes.wikia.com/wiki/Carne_Asada)
(The original recipe for gallo pinto came from this site: http://www.whats4eats.com/grains/gallo-pinto-recipe)

Nicaragua

Capital City - Managua
Currency - Cordoba
Population - 5,891,199 (as of July 2009)
National Language - Spanish
Religion - Nicaragua has no offical religion and has made religious freedom a clear tenet of their Constitution since 1939.  Even still, it is an undeniably Catholic nation, with about 58% of its citizens considering themselves to be Roman Catholic.  Recently, the number of Catholics has started to decline; meanwhile, the number of Protestants and Mormons seems to be increasing to about 23% of the populous.  16% of the nation considers themselves to be irreligious, and the remaining 3% include Buddhists, Jehovah's Witnesses, Jews and Muslims.
Type of Government - Presidential Republic
Leaders - Daniel Ortega (President); Jaime Morales Carazo (Vice President)
Country's Motto - "In Dios Confiamos" which means "In God We Trust."

Geographical Highlights - The Republic of Nicaragua is the largest country in Central America. It is bordered to the north by Honduras and to the south by Costa Rica. The country is also bordered to the west by the Pacific Ocean and to the east by the Caribbean Sea.  Nicaragua is divided into three geographical regions: the Pacific lowlands, the north-central highlands (which includes the Amerrique Mountains), and the Atlantic lowlands (also called the "Mosquito Coast").  Protected natural areas, such as national parks and nature reserves, make up nearly one fifth of the country.  Rainforests cover a large part of the territory, particularly in the Atlantic Lowlands; and, rich biodiversity can be seen throughout the landscape.

History - Nicaragua is the point where Mesoamerican and South American native cultures met.  The land became inhabited by the Pipil tribe of central Mexico around 500 A.D. and, by the time of Columbus, was populated predominantely by the Nicarao, Chibcha and Chorotega tribes.  By 1502, when Christopher Columbus first reached Nicaragua, he claimed the land for the kingdom of Spain.  It wasn't until 1821 that Nicaragua finally broke free of this empire.

Not to have escaped troubles in the absence of Spanish colonialism, the country faced a brutal civil war from 1825 to 1838, and then again in the early 1900's, following the dictatorship of Jose Santos Zemalya.   The United States had an interest in gaining peace in Nicaragua primarily due to its stake in the transisthmian canal.  Of course, guerrilla leaders were less than thrilled with this presence and fought until the U.S. National Guard withdrew its forces in 1933. 

By 1937, Anastasio Somoza took the presidency after assassinating Augusto Cesar Sandino.  He lead the country under a dictatorial regime which created a sense of political isolation.  This role continued as his sons, Luis and Anastasio, later took power.  Anastasio, in particular, was thought of poorly in the world's community following his diversion of international aid after the 1972 Managua earthquake.

In 1979, the Sandanista National Liberation Front overthre the Somoza regime.  Lead by Daniel Ortega, the group has been known for instigating wide-ranging socialist reforms.  The United States, uncomfortable with its potential ties to other communist regimes, sought to destabilize the government by supporting the Contra rebels.  A ten year civil war ensued and lead to economic and political disaster.  The Sandanistas were eventually defeated, though corruption and hurricanes have continued to ravage the land.  Currently, Nicaragua is in the midst of rebuilding its economy by introducing free-market reforms.  Agriculture employs more than half of the work-force.

Landmarks -

• Isla de Ometepe - An island on Lake Cocibolca which as two volcanos - Concepçion is active and Maderas is inactive.  Both are breathtaking.
• Granada - Considered to be the museum city of Nicaragua, it is the oldest town built by the Spaniards (in 1524).
• Isla Del Muerto - Island of the dead; it contains some beautiful rock carvings.

Interesting Trivia -

• Nicaragua is one of the few countries named for a person - it was named after Chief Nicarao, the ruler of the Nicarao or Niquirano tribes which inhabited the region upon the arrival of Columbus.
• Lake Nicaragua is the habitat of the world's only fresh-water sharks.