1 Chester
1 tablespoon butter
1/2 cup white wine
Minicuscuz
3 tablespoons olive oil
1/2 cup all-purpose flour
1 onion, finely chopped
2 cloves garlic, minced
1 can corned beef
1 small can diced palmito
1/2 cup tomato sauce
1/2 cup pitted green olives
2 cups vegetable broth
1 cup frozen peas
Salt and red pepper flakes to taste
1 1/2 cups mandioca flour
1 3/4 cups cornmeal
Salsa to taste
1 Chester
1 tablespoon butter
1/2 cup white wine
Minicuscuz
3 tablespoons olive oil
1/2 cup all-purpose flour
1 onion, finely chopped
2 cloves garlic, minced
1 can corned beef
1 small can diced palmito
1/2 cup tomato sauce
1/2 cup pitted green olives
2 cups vegetable broth
1 cup frozen peas
Salt and red pepper flakes to taste
1 1/2 cups mandioca flour
1 3/4 cups cornmeal
Salsa to taste
Preheat the oven to 400°F
Thaw the Chester according to package instructions
Place it in a baking dish, brush with butter and drizzle with white wine
Cover with aluminum foil and bake for approximately two hours
Remove the foil and let it brown
Minicuscuz
1 In a pan, heat the olive oil, butter, onion, and garlic until the onion is softened
Add the corned beef, palmito, tomato sauce, green olives, vegetable broth, and peas
Season with salt and red pepper flakes to taste
2 Turn off the heat and, stirring constantly, add the mandioca flour and cornmeal
Sprinkle salsa on top, mix well, and distribute in greased muffin cups
3 Let it cool and demold
If desired, serve with green leaves and red pepper flakes.
