Tolimense Lechona Recipe

Re-reading

Ingredients to make Tolimense Lechona:

2. Perniles, ribs, head and trunk of the milky received the ritual consecration of the spices; They were placed on cooked clay casseroles and got into the oven.

3. Of the spices, the cumin, the pepper, the nutmeg and the Mostacilla; From Yerbas, El Culantrillo, ElLdo, Poleo, Cimarrona onion, Garlic. And for better adobar, a good sprinkle of vineagrillo of the earth on the ricure of each casserole.

4. That, thus adorned and marinated, was going to the oven well heated with bagassers and pieces of dry guadua, and was covered and pierced with varejón leaves and horquets.

5. An hour later, the smell of stew announced that the milky was golden brown and that the sauce began to drain for the eSportilla.

6. The Puerquilla swam in its own juice! Misia Benedita sent a great saucepan with a pork pernile gold, but other large pieces of tender sirloin, adorned with fresh parsley and culantrillo.

7. These present were guarded by bottles of Mistela*, some of Ruda and others of Mejorana, with their corresponding centinelas of arefish arefields and biscuits in the baked …

8. The Mozuelas that brought these ricuras said, blushing, the message of the single:-Who here sends Misiá Benedita these poketers …

9. that the mystage* and improves, what a juertecita, is pal dotor … and that of rue, for being softer, pa submercé and pa he girls …

10. What I have copied reflects a party scene at the end of the 19th century, in the Tolima Grande region (Huila and Tolima, modernly), in Colombia.

11. The Huilense/Tolimense Lechona is still the typical dish of that region.

12. Our only attempt in the US was in December 1970 in Lawton, Oklahoma,- we live a year- when it occurred to us to invite the neighbors to prepare a Mishona in the Huilense/Tolimense style, to receive the year New.

13. finding a 15-kilogram bed locally was a sterile search, since no one knew, in this region of bison and cattle, much about pigs.

14. Finally someone told us that there was a ranch where they were raised and that perhaps we could get it there. We called on the phone and they told us that, indeed, they could take the order.

15. Our big mistake was to ask us to deliver it clean and eviscerated.

16. The next day we received what they said was the Little Pig. Later, when emptying the box we found, to great surprise and disenchant mother -in -law were willing to make the milky inside the house, but obviously, because of the size, we do not quote in the electric oven and, in view of it, we decided to cut our heads.

17. again we tried to put the piglet in the oven and again refused to cooperate … Then we removed the four limbs, and not even a quota in the oven.

18. We had to prepare it in individual portions.

19. The pigs head began to cook in a pot to see if we could make head cheese, which traumatized our little ones (five and three years) since they were hypnotized watching the macabre dance that made the head peeled, such as the of a dog without leather, with the fangs in the air and wandering in the boiling water.

20. This was also a means of failure and we ended up making head meat empanadillas (or (= …

21. This is how we were eating piglet for about a month, exhausting all the recipes that could occur to us, since we never feel able to share our mistakes with other people …

22. Yes we would have liked to have done so, more or less, the traditional instructions.

23. What is coming later is our version, based on my memories and complemented with notes taken from Colombian cuisine books, old recipes everywhere, and what my mother-in-law told, Misia Rudecinda de Triana and Olalla. (RIP.)

24. Tolimense Lechona Method: Going in parts, to serve about 40 party portions, you have to start with a castrated bed, less than a year of birth.

25. The weight must be about 20 kilograms.

26. After being sacrificed you have to hang it and bleed it.

27. From there leaves to prepare the black pudding.

28. The little pig is placed in the back of the dorsal recumbency (a bad pathologist) and the blocks are removed in block and then the ribs, other bones and all the meat, until only one layer of bacon of one centimeter of thick attached to leather.

29. It is fray with salt, very generously, the surface of the entire bacon inside the torco-abdominal cavity.

30. Then, in succession, four thick layers extend, namely: the own filling, the first stew, the foreign filling and finally the second stew.

31. – Own rate: the meat and bones of the piglet are chopped, with a large butcher knife or with a hashuela, in fragments, without trying to separate the meat from the bones.

32. All fragments are seasoned with a marinade that can consist of culantrillo, pole, dill, well minced garlic, salt, pepper, mustacilla and cumin (all this really to everyones taste.)

33. -Primer Guiso: carries the following: (1kg) a kilogram of pig butter; (5) five long onions to which the green tip is removed; (2kg) two kilograms of cooked peas; (2kg) Two kilograms of year potatoes, peeled and chopped, raw.

34. – foreign rate: you start buying another five kilograms of pork pulp meat.

35. This extra meat is cut into medium pieces and dressing with a marinade containing salt, pepper, cumin, nutmeg, well-chopped garlic and mustacilla (all to everyones taste).

36. -Second Guiso: carries the following: (500 g) half a kilogram of pig butter; (5) five long onions without the green tip; (1kg) a kilogram of cooked peas; (1kg) A kilograms of year potatoes, raw, peeled and chopped, (1) a kilogram of medium or long rice, already cooked.

37. Upon reaching the final phase of the filling, we must ensure that there is no free space between the second stew and sewing layer.

38. In addition, and before closing, you can give a spray of the earths vinegrillo.

39. The bed is closed with piola, in lane, or cross-stitch, and water, for the first time, with sour orange juice.

40. Then the bed is turned and placed in the middle of a double vessel.

41. (-the one I remember was rectangular: halfway to the bottom I had one as a removable grill made of strips of strongholded metal (they told them zunchos).

42. This allowed the cochinillo to be cooked at the top and that all the fat that was releasing during the cooking process was collected at the bottom.

43. -) The leather continues to water abundantly and frequently with sour orange juice, before and after placing it in a traditional outside oven, of those built of brick and mud.

44. You have to keep the oven at high temperature for about eight hours and then, for about two hours, at medium temperature.

45. The final test to verify that the bed was ready was to use a common dish, instead of a knife, to cut and separate individual portions.

46. These were adorned with coriander and parsley, chopped together and accompanied by cornmeal arepitas, grilled in the same oven.

47. Outside the mystage*, also traditionally, beer was drank ** Pilsner/Pilsen type with this dish.

48. Note *La Mistela is a homemade liquor prepared on a brandy base to which fruits, aromatic herbs, and homemade syrup are added.

49. The herbs are put inside the bottle of brandy (1L) and let stand for thirty days.

50. Then the brandy is combined with the syrup made with water (200 ml), sugar (500 g), whole cinnamon pieces and lemon juice (5 ml). You drink in small copies after meals, after, or at the same time with, a tacita of strong coffee.

51. Note ** It was also made, in the area of ​​the Altiplano or Sabana de Bogotá a menjurje that was called