2 kg of lizard
2 tablespoons of olive oil - 30 ml
1 cup of red wine - 240 ml
1 cup of water
For the filling
2 medium tomatoes, peeled and seeded, diced - 240 g
1 cup of chopped green pepper - 180 g
1 cup of chopped scallion - 100 g
150 g of pitted black olives, cut into quarters
2 tablespoons of vinegar - 30 ml
2 cloves of garlic, minced - 8 g
1 teaspoon of salt
2 kg of lizard
2 tablespoons of olive oil - 30 ml
1 cup of red wine - 240 ml
1 cup of water
For the filling
2 medium tomatoes, peeled and seeded, diced - 240 g
1 cup of chopped green pepper - 180 g
1 cup of chopped scallion - 100 g
150 g of pitted black olives, cut into quarters
2 tablespoons of vinegar - 30 ml
2 cloves of garlic, minced - 8 g
1 teaspoon of salt
Cook the meat
Season the meat with olive oil on all sides in a large skillet
Add wine and water, cover, and cook slowly for about 2 hours or until the meat is tender
Or, if preferred, cook in a pressure cooker for about 50 minutes, after it starts to boil
For the filling, mix the ingredients
When the meat is tender, drain and place on a sheet of aluminum foil
Cut into slices, without cutting all the way to the end
Place some of the filling between the cut slices
Lift the edges of the aluminum foil
If there is sauce in the skillet, deglaze and pour over the meat
Close the foil well and let it rest at room temperature for 1 hour to serve cold
If preferred, serve warm by wrapping the meat in foil and placing it in a slow oven for 1 hour
Serve in 12 portions
Total caloric value: 5,289 calories
Or 441 calories per serving.
