In advance, soften the meats of pigs and beef.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make maracuchas, Creole and Venezuelan hawks: |
| 3 kg pork meat 2 kg beef 2 kg potatoes ½ kg carries 1 kg head onions 1/2 kg pimentons onion on branch ajies cilantros 2 heads of garlic garlic bars ½ kg Pasas Purchalas ½ kg chicks panela or paperon onto or achote olituna fill capers enclosid English sauce ½ lts oil salt Platano 4 cornmeal flour packages 2 rolls of Pavilo |
Ingredients to make maracuchas, Creole and Venezuelan hawks:
2. To the water to soften the meats, add several bay leaves and 8 smell clavites.
3. Do not leave the meat too soft, because then, during the preparation of the stew the cooking process will continue.
4. The water that has remained cooking the meats. Do not throw it away; Reduce this water, and then be used in the preparation of the stew.
5. Chop the meats in small squares or a size to taste.
6. fat or butter, leftover of the pig; I recommend, chop them in very small pieces and place it in a cauldron with a little water.
7. cook until the butter is chicharro; We will use this butter to add it to cornmeal.
8. Picar vegetables finely.
9. Heat 1/2 lts of oil together with the achote, this to give color to the oil and therefore to the stew.
10. vegetables are fry, until they are tender.
11. At this time add. Salt, marinade, cumin, crushed garlic, English sauce; Everything to taste.
12. Add the water that remained before and we had reserved for the stew.
13. Dissolve a panela in hot water, little water and then pour it into the stew. (Better if we take a little water from the stew and dissolve the panela)
14. Add the chickpeas, the capers, half of the olives and half of the raisins.
15. Add the meats. And correct the flavors. Let dry enough, until a little juicy is left.
16. Popes and carrots must be previously cooked and chopped (in small squares). And add when the stew is ready, even off, I mean outside the kitchen.
17. The remaining half of the olives and plums once the stew is added once. Or just before starting the preparation of the hawks.
18. Amar; 1 pack of cornmeal, with the butter we obtained from the pork and the ONTO to give color.
19. Extend the dough on the leaf and I think no more explanation is needed.
