My ex-wife is Cuban, living in Miami. We spent a lot of money, years ago, having Palomilla sent to Iowa from Chicago.
Now, my daughter lives in Texas, and has been wishing she could have some. She lives in cattle country.
I was led to believe Palomilla is flank steak, cut a certain way.
Does anyone have any idea what one can tell a butcher, to obtain the right part of meat, properly cut, to closely approximate the traditional Cuban delicacy?
I did find a recipe that says to use Round Steak, cut very thin. Is it that simple?
Cooking the meat is not a problem at all. The problem is obtaining the correct cut. And, the same cut is called different names everywhere you go.
I apologize if this is not an appropriate question for this board.