3 chuchus
250g of ground meat
2 cloves of garlic, minced
salt and black pepper to taste
2 tablespoons of chopped parsley
1 tablespoon of olive oil
2 slices of bacon, diced
2 tablespoons of all-purpose flour
3/4 cup of milk
1 tablespoon of tomato extract
2 hard-boiled eggs, diced
optional oregano
3 chuchus
250g of ground meat
2 cloves of garlic, minced
salt and black pepper to taste
2 tablespoons of chopped parsley
1 tablespoon of olive oil
2 slices of bacon, diced
2 tablespoons of all-purpose flour
3/4 cup of milk
1 tablespoon of tomato extract
2 hard-boiled eggs, diced
optional oregano
Pierce the chuchus and cut them in half lengthwise
Remove the seeds
Place them in a pot, cover with water, and bring to a boil
Let them cook until still firm, then remove from heat
Using a spoon, scoop out some of the pulp from each chuchu and reserve
Mix the meat with garlic, salt, black pepper, and parsley
Fry the bacon in olive oil until crispy
Add the meat and simmer, stirring until cooked through and loose
Dissolve the flour in milk and add to the pan along with tomato extract
Cook, stirring, until a creamy consistency is reached
Remove from heat and add the eggs and reserved pulp
Taste and adjust seasoning as needed, adding oregano if desired
Stuff each chuchu half with this mixture
Place in a refractory dish and cover with aluminum foil
Heat in oven until warm
Serve 6 portions.
