Guiso de Carne para Empanadas Valle (Meat Filling for Empanadas)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
75 minutes
Difficulty
Medium
Ingredients
6
cup(s) water
750
gr pork shoulder
500
gr red potatoes, peeled and diced
4
piece(s) scallion stalks, finely chopped
3
piece(s) hard-boiled eggs, chopped
2
piece(s) ripe tomatoes, peeled and chopped
capers, chopped (optional)
pinch salt, pepper and cumin to taste
Directions
- Cook meat with salt, tomatoes, capers and scallion for 45 minutes.
- When tender, remove and chop finely, and return to broth with pepper, cumin and potatoes.
- Let cook 40 minutes on medium heat, until forming a soupy stew, add eggs and let conserve a little. (All chopping of the filling must be very fine and garlic use moderate, otherwise it risks breaking the masa and bursting the empanada).
- This filling can be used as appetizer or filling for empanadas, yuca pastels or aborrajados.