Chica Iced Tea South American Style Recipes

CHICA ICED TEA (SOUTH AMERICAN STYLE)

Steps:

• Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes.
• While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice.
• After steeping, remove tea bags from the jar.
• Carefully add the lime/sugar mixture using a large spoon. Stir well to combine.
• Add the pomegranate juice and chill for at least 1 hour.
• Just before serving, add the rum and stir to incorporate.
• Serve over ice.

CHICA ICED TEA

Steps:

• Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes.
• While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice.
• After steeping, remove tea bags from the jar. Carefully add the lime/sugar mixture using a large spoon. Stir well to combine. Add the pomegranate juice and chill for at least 1 hour.
• Just before serving, add the rum and stir to incorporate. Serve over ice.

FLANK STEAK CHURRASCO WITH CHIMICHURRI ROJO

Steps:

• Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
• In a large bowl whisk together remaining ingredients.
• Preheat grill to medium.
• Toss meat slices into the chimichurri to coat.
• Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
• Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.