Salami frito is quintessentially Dominican. Almost all of us love our fried Dominican salami, and it's part of our favorite breakfast. But have you ever wondered where it came from, and if you can make salami dominicano at home? The answer is yes, and our easy recipe can help.

Dominican fried salami – 1 pound Dominican salami, (or homemade with recipe below) (or homemade with recipe below) – 1 cup oil for frying Homemade Dominican salami – 1 medium red onion – 3 cloves garlic – 1 tablespoon oregano (dry, ground) – 1 tablespoon pepper  – 1 teaspoon salt – 2½ tablespoon bija (annato, achiote) powder, use sweet paprika if it's impossible to find bija. We use it as coloring to give red color to the salami. – ¼ cup all-purpose flour – ½ pound minced beef, [0.22 kg] – 4 egg white – ½ pound bacon, [0.22 kg]


Step 1:

Heat the oil in a skillet over medium-high heat. Lower the salami slices into the hot oil and fry the salami slices on both sides until lightly browned and the edges are darker. Let them rest on a paper towel to absorb excess oil, and serve according to the suggestions above the recipe.

Step 2:

Place onion, garlic, oregano, pepper, salt, bija, and flour in the food processor. Pulse until you obtain a coarse paste. Set aside.

Step 3:

Place the minced beef in the food processor and pulse for two minutes, by then the meat would have turned into a smooth paste. Add in egg whites, bacon, and the seasoning paste. Pulse until the bacon is chopped finely. Remove from the processor and place in a bowl. Cover with plastic film and chill for two hours.

Step 4:

Roll out a very large piece of heat-safe plastic wrap (about 1 yard [1 meter]), and lay it flat on the countertop. Place the meat mixture on it and form a log. Wrap in the film, rolling until the end, leaving at least two inches at the ends. Place the meat mixture on it and form a log. Wrap in the film, rolling until the end, leaving at least two inches at the ends. Tie the ends with a knot (or using an oven-safe tie-wrap). Return to the fridge.

Step 5:

Place in the pot with the boiling water. Cover and cook for 60 minutes.In the meantime, fill a large pot with 1 gallon [4 lt] of water. Heat over medium-low heat until it reaches a gentle boil (there are bubbles rising from the bottom of the pot). Lower heat to a minimum (see notes).Place the meat log into a watertight, oven-safe plastic zipper bag, and squeeze all the air out before zipping closed.

Step 6:

Remove the salami from the pot and cool to room temperature. Chill. If you are going to slice, do it right out of the refrigerator because it is easier. To fry follow the instructions in the first step of the recipe.

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