Pepinos Rellenos (Stuffed Cucumbers)
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Fuentes: Carlos Enrique “Toto” Sánchez Ramos y Sinic (página web)
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) large cucumbers for stuffing
500
gr ground beef
500
gr peeled and chopped potatoes
1
piece(s) finely chopped head onion
1
piece(s) grated head onion
3
clove(s) chopped garlic
2
piece(s) chopped hard-boiled eggs
2
tbsp butter
2
cup(s) milk
2
piece(s) ripe tomatoes, peeled and chopped
2
tbsp oil
1 1/2
cup(s) water
1
tsp annatto
pinch cumin and salt to taste
Directions
- Heat the oil and sauté the ground beef and potatoes chopped in cubes.
- Add to the mixture garlic, chopped head onion, tomatoes, hard-boiled eggs, water, cumin and salt to taste. Let everything cook for 15 minutes, stirring occasionally, until obtaining a thick stew. Reserve.
- Separately open the cucumbers making a single lengthwise incision, remove the seeds and put to parboil in salted water for 10 minutes.
- Remove them, drain and fill with the stew.
- Put the stuffed cucumbers in a pan, bathe with milk, butter, 1 teaspoon of annatto, salt and grated head onion. Let cook over low heat for 20 minutes and serve accompanied with rice. In other recipes the filling stew is mixed with 3 cups of cooked white rice.