Cajica with dried meat
3/4 cup of oil
1/3 cup of olive oil
2 tablespoons of salt
2 tablespoons of butter
500g of white cajica
2 1/2 liters of water
2 kg of dried meat
6 medium onions
3 cloves of garlic
Mole
1/2 cup of water
1/2 cup of olive oil
1/4 cup of chopped coriander
1 tablespoon of salt
1 medium onion, finely chopped
1 crushed malagueta pepper
Auxiliaries
12 molds with 8cm diameter
Cajica with dried meat
3/4 cup of oil
1/3 cup of olive oil
2 tablespoons of salt
2 tablespoons of butter
500g of white cajica
2 1/2 liters of water
2 kg of dried meat
6 medium onions
3 cloves of garlic
Mole
1/2 cup of water
1/2 cup of olive oil
1/4 cup of chopped coriander
1 tablespoon of salt
1 medium onion, finely chopped
1 crushed malagueta pepper
Auxiliaries
12 molds with 8cm diameter
1
In the evening, soak the dried meat in water
2
Cook the cajica and two cups of water in a pressure cooker for 45 minutes or until tender
Drain and reserve the broth
3
Season the cajica with salt and add one cup of the broth
Grease the molds with oil, fill with the cajica mixture, and let it cool
Refrigerate for 30 minutes or until firm
Cook the onion in slices with olive oil and butter for 40 minutes
4
Cut the dried meat into strips and cook in the remaining water for 20 minutes or until tender
Drain and add to the pan with oil, garlic, and onion, stirring for 15 minutes
Add the cooked cajica and stir well
Mole
Mix all ingredients together
Finalization
Cover the molds with aluminum foil
Bake in a hot oven for 40 minutes
Dismantle and serve with the dried meat and mole.
