Picadillo de arracache
Recipe category
Country
Region
Source
Laura González Vargas, San Rafael
Number of servings
15
Difficulty
Medium
Ingredients
2
kg arracache (white carrot)
1/2
kg cecina (cured beef)
5
clove(s) garlic
1
bunch cilantro bundle
1
piece(s) chicken bouillon packet
1
tsp achiote (annatto)
4
tbsp lard
pinch oregano to taste
1/2
tsp seasoning
1/4
tsp salt
1
piece(s) small sweet pepper
1
piece(s) small onion
1
piece(s) celery sprig
Directions
- Cook meat with 2 garlic cloves, oregano, celery sprig, 1/2 culantro bunch, 1/4 sweet pepper, onion slice, half bouillon cube, and 1/4 teaspoon salt.
- Let cool and grind.
- Peel, wash, and cut arracache into small pieces to grind. Once ground, place in pot and add water to cover, bring to heat until first boil.
- Once boiled, place in small sack, wash and place in drainer.
- Separately, finely chop garlic, pepper, and onion.
- Place in pot with lard and achiote until crystallized, then add meat, arracache, seasoning, bouillon, and salt.
- Cook and mix for a few minutes.
- To finish, incorporate finely chopped culantro by mixing.
- Serves approximately 15 people.