Picadillo de Tronco de Papaya (Papaya Trunk Hash)
Recipe category
Country
Region
Source
María Auxiliadora Montoya Vargas, Urb. Los Jardines
Difficulty
Medium
Ingredients
1
piece(s) piece of papaya trunk
cooked beef
1
piece(s) sweet pepper, chopped
1
piece(s) onion, chopped
2
piece(s) garlic cloves
1
bunch celery, chopped
1
tbsp ajinomoto (MSG)
1
tbsp achiote (annatto)
oil
1
tbsp Worcestershire sauce
Directions
- Find papaya trunk and use only filled or thick bottom part. Peel and grate or grind, then parboil in water. When it changes color, let cool and pass through drainer.
- In hot skillet, add oil, achiote, pepper, onion, garlic, and celery with meat. Stir until aromatics are cooked and gradually add cooked papaya (if too dry, add little meat broth). Watch that aroma is good; if needed, add more achiote.
- Add salt, MSG, pepper, and Worcestershire sauce. Let simmer few minutes to preserve flavors.
- Enjoy delicious festival papaya picadillo gallos.