One of my resolutions this year is to do a little more cooking. I’ve always liked to cook but last year I didn’t do nearly as much of it as I would’ve liked. This week’s project is “lomo al trapo,” which my dad and I made for D’s birthday last week.
I’m not quite sure when my family started making this recipe but it’s common in Colombia. Lomo al trapo translates into tenderloin in a rag. It consists of wrapping a whole beef tenderloin in a clean dish rag covered in coarse salt. You wrap the piece of meat in the salted rag, truss it and throw it directly into the fireplace. Since I don’t have a fireplace here in sunny Miami, my dad and I cooked it on the grill directly over hot charcoals for about 20 minutes.
When you remove the meat from the heat, the cloth is burnt and breaks right off, as does the salt crust. The result is moist, tender, juicy meat that you serve sliced. Note: This is not a recipe for those who like meat well done.
It had been a long time since my family made this so it didn’t come out perfect. Some parts got a little burnt on the outside but it still tasted great and it brought back good memories of my younger years.
There are many recipes out there showing you how to make this step by step. Some use marinades on the meat before rolling it, some use spices mixed in with the salt. We’ve always used just salt but you can make the version that suits your taste. I’ll leave you with this video, which provides a clear explanation on how to make lomo al trapo.