Picadillo de Palo de Papaya (Papaya Trunk Hash)
Recipe category
Country
Region
Source
Zoila Vargas Hernández, Tacares Norte
Difficulty
Medium
Ingredients
3
kg papaya trunk, ground, cooked, and drained
2
kg potatoes
3
piece(s) heads of garlic
3
tbsp oil
2
kg cecina (salted beef)
oil, celery, onion, oregano, sweet pepper, achiote (annatto), salt and pepper to taste
Directions
- Cook cecina with aromatics. When tender, set aside.
- Once meat is cold, chop it.
- Strain meat broth and set aside for later use.
- Cook potatoes then chop them to add to papaya.
- Make sofrito: in skillet add 3 large tablespoons oil over low heat, add chopped garlic, achiote, and 1 cup meat broth.
- Add previous sofrito to potato and papaya.
- Stir and add salt and pepper to taste.
- Place tablespoon oil in large heavy pot and heat.
- Add picadillo, adding large tablespoons of meat broth.