This is a classic and traditional Argentine Northeast recipe, a combination of choclo pieces, mature peaches, potatoes and meat served in a pumpkin; This is one of Mother Earths dishes, which flush to climb a mountain after ingested.
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| Ingredients to make the Creole carbonate: |
| For 2 people :: 1 you. Large pumpkin of 4 or 5 kl 1/4 cup flour 1 teaspoon paprika hungara 1 teaspoon chipolte (chili powder) 1 teaspoon White pepper powder 1 spoon soups salt 1 teaspoon dried oregano 2 kg. Guitar Meat bonely, cut into strips of 1 inch 1/4 cup olive oil 4 ud. Fresh peaches, peeled and cut into slices 2 soup spoon supera 1/4 cup balsamic vinegar 1 ud. chopped onion 5 clove 3 ud. celery (chopped stem) 4 l. Broth or background of cow 2 laurel leaf 1 teaspoon cumin 2 ud. CLAKE CHANCLES, CUT IN RIGHTS 2 UD. carrot cut into fine slices |
Ingredients to make the Creole carbonate:
2. Clean pumpkin with a damp cloth.
3. Cut with a bone knife, 3 inches below the stem, so that two pieces subtract, one of which, the child will serve as a lid; Extract the lid pulp, cut it into cubes and save.
4. Ahuecar the pumpkin removing the seeds and part of the pulp, taking care of leaving a thickness of 1/2 to 3/4 inch (approx).
5. In a container, mix flour, paprika, chili, white pepper, salt and oregano.
6. Add the meat and mix until cover perfectly.
7. Preheat the oven at medium temperature.
8. With two spoons of oil and a brush, paint the inside and the pumpkin peel, including the lid and place in a source source in the oven for about 15 minutes.
9. Let cool.
10. In another container, mix the pieces of peach with the balsamic vinegar and let stand.
11. Heat in a pot the rest of the oil over high heat and add the meat and brown it well for 12 minutes, then add the onion, garlic and celery and cook another 5 minutes.
12. Add the broth, bay leaves and cumin and take to boil.
13. Then, reduce the temperature, cover and cook over low heat for 1 1/2 hours.
14. uncover the pot and add the pieces of corn and carrot.
15. raise the temperature until boiling and cook another 10 minutes (approx.).
16. At that time, pumpkin pieces and peaches are added.
17. Revolver and cook for 10 minutes.
18. Carefully, with a ladle, fill the pumpkin and cover it with the lid that was arranged for it and cook in the oven 30 minutes.
19. Take the pumpkin to the table and remove the lid, serve with a ladle.
20. A good benefit!
