ππππππΏππππππ:
β’ 2 kg. de harina de maΓz ππΌπ π½ππππΌππΏπ.
β’ Β½ kg. fat pella.
β’ 8 Eggs.
pig or cow head, or a language or 1 kg. of charqui tized.
β’ 1 green onion plant.
β’ Raisins (optional), Chili pepper, comino, salt and broth.
πππππΌππΌπΎπππ:
ππΌππΌ: Place the cornmeal in a deep bowl, add 1/4 melted fat, shall, cumin and dip it with the broth where the meat was boiled, forming a consistent paste.
πππππππ: Wash thoroughly and cook in plenty of salted water, the chosen meat. Once cooked, retire, let cool and chop very finely.
Put in a saucepan 1/4 kilo of fat, melts it, add the finely chopped onion, shall, comino, so and the broth; let boil 5 minutes moving continuously, remove and cool by pouring the preparation into a source. Add the chopped eggs.
In boiling water, dip the husks, put some pasta, the center the picadillo and closes it, atando con chala.
Boil the broth or salted water, for about half an hour
