Canjica with dried meat
3/4 cup of olive oil
1/3 cup of vegetable oil
2 tablespoons of salt
2 tablespoons of butter
500g of white canjica
21/2 liters of water
2kg of dried meat
6 medium onions
3 cloves of garlic
Sauce
1/2 cup of water
1/2 cup of vegetable oil
1/4 cup of ground cumin
1 tablespoon of salt
1 medium onion, chopped
1 crushed jalapeño pepper
Acessories
12 molds with 8cm diameter
Canjica with dried meat
3/4 cup of olive oil
1/3 cup of vegetable oil
2 tablespoons of salt
2 tablespoons of butter
500g of white canjica
21/2 liters of water
2kg of dried meat
6 medium onions
3 cloves of garlic
Sauce
1/2 cup of water
1/2 cup of vegetable oil
1/4 cup of ground cumin
1 tablespoon of salt
1 medium onion, chopped
1 crushed jalapeño pepper
Acessories
12 molds with 8cm diameter
On the evening, soak the meat in water
Cook the canjica and two cups of water in a pressure cooker for 45 minutes or until it's soft
Drain and reserve the broth
Season the canjica with salt and add one cup of the broth
Grease the molds with olive oil, fill with canjica, and let it cool
Refrigerate for 30 minutes or until firm
Cook the onion in slices with vegetable oil and butter for 40 minutes
Cut the meat into strips and cook in the remaining water for 20 minutes or until soft
Drain
Sauté the meat with olive oil and crushed garlic, stirring, for 15 minutes
Add the chopped onion
Sauce
Mix the ingredients
Finalization
Cover the molds with aluminum foil
Bake in a hot oven for 40 minutes
Demold and serve with the meat and sauce.
