Carne asada - tungos
Thin, simply salted beef is grilled over high heat and served on a banana leaf with warm rice-and-curd parcels from Meta.
In Meta, carne asada - tungos pairs a direct, fire-led beef preparation with tungos, a steamed rice-and-fresh-curd amasijo. The beef is sliced thinly, seasoned with salt and grilled; the platter is lined with banana leaves, and tungos complete the meal. This version keeps that spare seasoning and serving style while making a workable home batch for eight.
The tungos are based on the San Martín, Meta style: rice flour and fresh cuajada in equal amounts, wrapped and steamed. Their traditional wrapper is called lengua de vaca. Since that name can refer to different leaves and should not be guessed or foraged, this recipe uses clean, food-grade banana leaves sold for cooking. They are practical, widely available and suit the same wrapped-steaming technique. Use pasteurized fresh queso fresco or another mild, pasteurized fresh curd in place of cuajada.
The rice dough needs only enough warm water to hold together after a short rest. Start with the measured amount and add a little from the allowance only if dry patches remain. Keep the hydrated dough and cheese refrigerated while you prepare the parcels. The beef should be cut across the grain into thin, even pieces so it cooks quickly; a thermometer and short rest establish safety without relying on browning alone.
