First of all, let us explain that the word "tenderete", in the Canarian language, refers to a good party where food and drink are plentiful. Among those famous dishes that are always prepared in the "tenderete", be it the famous "escaldón", "pella de gofio" or "papas arrugadas con mojo", we find a classic of the Canarian recipe book: "carne fiesta".
Carne fiesta, also known as marinated pork, is a dish made with pork. Its preparation is very common during the celebration of festivities, verbenas and pilgrimages, the latter being the most important festivities in each town.
During the pilgrimages, the Canary Islanders usually dress up in the typical costume or "traje de mago", the traditional dress of the Canary Islands, which varies according to areas and islands, and taste typical dishes of the archipelago, a display of Canary Islander tradition worthy of admiration.
But carne fiesta is not only prepared at festivities. On certain islands, especially on Tenerife, in restaurants and guachinches, it is common to see this delicious dish on the menu.
Origin
Carne fiesta, a dish described by many as "parrandero" due to the custom of preparing it during festivities and celebrations, has undergone numerous changes in the way it is prepared over the years, adapting to the tastes of today's consumers.
In the past, when preparing it, it was common to keep all the fat from the meat and it was also served with the animal's skin . The Canarian marinade, a technique used to season and enhance the flavour of raw food, is prepared with paprika, oregano, salt, garlic and vinegar. Its freshly cooked aroma is one of the main attractions of Canarian fiesta meat.
Preparation of the Canarian fiesta meat
For 8 persons:
Ingredients
One kilo of pork, 6 cloves of garlic, 4 carrots, a handful of coarse salt, 2 tablespoons of paprika, a pinch of hot pepper, a glass of strong white wine, 2 tablespoons of vinegar, a large glass of oil, thyme and oregano to taste.
Preparation
First of all, if the meat is not already cut up, it is cut into cubes and placed in a bowl. Then sprinkle the thyme and oreganoover the meat and sprinkle it dry.
Then, in a mortar, prepare the marinade with the garlic, salt, paprika, vinegar and oil and mix and mash everything together very well. Once the marinade is ready, pour it over the meat. The longer the meat is marinated, the better, even overnight.
Once the meat is marinated and the time has passed, fry it in plenty of oil and it is ready to eat.
Carne fiesta is a very easy dish to prepare and can be accompanied by any other Canarian classic, such as papas arrugadas (wrinkled potatoes). Here is an article in which we have compiled a selection of perfect starters to accompany this delicious dish: The Canarian starters you can't miss on your table.
Paula Vera
Photos: Pinterest.es, lapalmerarosa.com, thefork.es, grancanariatv.com
