Cajolá Churrasco

Churrasco is a Guatemalan-style barbecue. In the towns of Cajolá, papayas are used as a marinade to tenderize the beef. This tasty grilled main dish is accompanied by chirmol, a type of salsa using charred tomatoes, onionsn and cilantro. This recipe is as easy as it is tasty!

Wouldn't you agree that recipes with only a few ingredients nearly always turn out to be the most delicious? This fits the bill! This recipe also requires little measuring - and lots of "tasting." Feel free to adjust the ingredients to your palate.

You will need a ripe papaya, tomatoes, an onion a lime, cilantro and garlic or onion salt along with your choice of beef. You can use skirt steak, flank steak or even a London Broil. Cut the papaya in half, remove the seeds, peel and dice.

Place the diced papaya in a large non-metallic bowl or pan. This will ensure that you don't end up with a metallic flavor when you marinate the beef.

Slice the beef into thin(ish) slices and place in the bowl with the papaya, stir to cover the meat. Let the beef marinate for 1-2 hours.

While the beef is marinating, char about 4 tomatoes under the broiler on a pan with low sides. Charring the tomatoes brings out the flavor as well as a lot of juice! Allow the tomatoes to cool then dice and place in a medium bowl. Add about a third to a half of diced onion (to taste!) to the tomatoes. Squeeze a half to a whole lime over the mixture. Then chop a handful of cilantro and add to the bowl. Stir to combine.