Ingredients: |
Ingredients: VERSION 1:
1 kilo of arracache - boil it with a dash of salt
500 grams of chopped and boiled pork post
250 grams of highly seasoned pork sausage
4 chopped potatoes
4 cloves of ground up garlic
1 big onion cut very thin
1 sweet pepper
1 roll of cilantro
VERSION 2:
2 lbs arracacha, peeled and chopped
1lb lean ground beef, chorizo sausage or Italian sausage
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
3 tablespoon garlic, minced and marinated in olive oil
1 bunch cilantro, chopped
1 tablespoon annatto
2 tablespoon vegetable oil
1 (5 oz) can tomato paste
2 tablespoon Worcestershire sauce
1 teaspoon oregano, ground
1/2 teaspoon cumin
Salt and pepper to taste
Tabasco sauce to taste
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Directions: |
Directions:VERSION 1:
Place into a pot and add cooking oil. Fry the garlic, chillies and the onions. Then add the pork sausage, let it cook until it is well done. Mix the tomatoes and the meat. Then continue to cook until the sauce is well-formed. Add salt and any other spices. Finally, add the arracache, the potatoes and then put them to cook in a slow heat (be sure to move them around once in a while until the flavors are brought out). Dry the mixture well and incorporate the chopped cilantro. And voilą, ready to serve.
VERSION 2:
Heat oil, annatto, onions, garlic, red bell pepper, cilantro and tomato paste in a saucepan over medium high for five minutes, stirring often. Add ground beef and arracacha. Add 2 cups water and cover for two minutes. Uncover saucepan and simmer, stirring often until arracacha is soft. Add cumin, oregano, salt and pepper to taste. Serve on a tortilla with hot sauce to taste. |
This recipe for Picadillo de Arracache is from