Chilean Pichanga with a Twist

Ingredients

• 1 lb (450g) beef tenderloin, thinly sliced 1 lb (450g) beef tenderloin, thinly sliced
• 1 lb (450g) chicken breast, thinly sliced 1 lb (450g) chicken breast, thinly sliced
• 1 lb (450g) pork loin, thinly sliced 1 lb (450g) pork loin, thinly sliced
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (240ml) olive oil 1 cup (240ml) olive oil
• 1 cup (240ml) red wine vinegar 1 cup (240ml) red wine vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• 1 large red onion, thinly sliced 1 large red onion, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) pickles, sliced 1 cup (150g) pickles, sliced
• 1 cup (150g) olives, pitted 1 cup (150g) olives, pitted
• 1 cup (150g) mozzarella cheese, shredded 1 cup (150g) mozzarella cheese, shredded
• 1 cup (150g) cheddar cheese, shredded 1 cup (150g) cheddar cheese, shredded
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 42g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the olive oil, red wine vinegar, soy sauce, Worcestershire sauce, minced garlic, paprika, cumin, salt, and pepper. Mix well to create a marinade.
2. 2.
   Divide the marinade into two portions. Use one portion to marinate the beef, chicken, pork, and shrimp for at least 1 hour in the refrigerator.
3. 3.
   Heat a grill or skillet over medium-high heat. Cook the marinated meats and shrimp until they are cooked through and have a nice char, about 3-4 minutes per side. Set aside.
4. 4.
   In the same skillet, sauté the sliced red onion and bell peppers until they are tender and slightly caramelized, about 5-7 minutes.
5. 5.
   Arrange the cooked meats, shrimp, sautéed vegetables, cherry tomatoes, pickles, olives, and shredded cheeses on a large wooden board or platter.
6. 6.
   Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Beef, chicken, pork, and shrimp — Ensure that the meats are thinly sliced for quick and even cooking. Marinating them in the flavorful marinade will enhance their taste and tenderness.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or chili flakes to the marinade.
• Experiment with different types of cheese, such as Monterey Jack or Gouda, to add unique flavors to the dish.
• Serve the Pichanga with a side of fresh salsa or chimichurri sauce for an extra burst of flavor.
• If you prefer a vegetarian version, substitute the meats with grilled tofu or portobello mushrooms.
• Don't forget to preheat the grill or skillet to ensure a nice sear on the meats and shrimp.

Serving advice

Serve the Pichanga as a centerpiece on your dining table, allowing everyone to dig in and create their own delicious combinations. Provide warm tortillas or crusty bread on the side to wrap the ingredients and enhance the experience.

Presentation advice

Arrange the ingredients on the wooden board or platter in an aesthetically pleasing manner, creating a colorful and inviting display. Use small bowls or ramekins to hold the pickles, olives, and cherry tomatoes for added visual appeal.