Fritada – Crispy Meat Cubes

Cut the meat into cubes of about 3 cm and rub with salt and pepper. Peel the onion and garlic and cut in half diagonally.

Place the meat in a heavy, preferably cast-iron, saucepan and cover just with water. Cover and bring to a boil, then skim. Add achiote powder, garlic, onion and lard and roast all together until almost completely dry, uncovered, stirring frequently and later throughout. There should be almost no liquid left in the cooking pot.

Transfer the cubed meat to a warmed bowl and bring to the table with potato pancakes, avocado slices and leaf lettuce.

Fritada is one of the classics in Ecuador. It is usually offered at roadside snack stands. The meat is cooked in so called “pailas”, which are pots with handles, on an open fire. If you like it spicy, you can add a few drops of chili sauce or Tabasco.

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