What is lomo al trapo?

What is lomo al trapo?

Literally translated as "beef tenderloin in a towel," lomo al trapo is made by wrapping a big chunk of beef tenderloin in a thick crust of salt swaddled in a towel, tying it up, and throwing it directly on a fire until it's cooked.

What kind of meat is LOMO?

Beef tenderloinBeef tenderloin is simply called lomo. Lomo is the Spanish word for tenderloin. It can be bought cured or uncured. Lomo embuchado is an air dried loin of pork that is considered to be a delicacy.

How long should you marinate beef tenderloin?

Allow the beef tenderloin to marinate for eight hours, or up to 24 hours. Uncover it once an hour, if possible, and turn the meat. Use a turkey baster to baste the beef with the marinade each time you turn it.