1 kg of clean pork without nerves
3 cups of wheat for quibe, washed and squeezed (600 g)
1 medium onion
200 g of butter
Salt and black pepper to taste
Ingredients for the coal-hada
3 liters of fresh coal-hada
2 tablespoons of soup made with butter
2 cloves of crushed garlic
1 tablespoon of cornstarch
1 teaspoon of salt
2 tablespoons of chopped parsley
1 kg of clean pork without nerves
3 cups of wheat for quibe, washed and squeezed (600 g)
1 medium onion
200 g of butter
Salt and black pepper to taste
Ingredients for the coal-hada
3 liters of fresh coal-hada
2 tablespoons of soup made with butter
2 cloves of crushed garlic
1 tablespoon of cornstarch
1 teaspoon of salt
2 tablespoons of chopped parsley
Grind the meat with the onion in a food processor
Combine the wheat, salt, and black pepper and process until homogenized
Finish kneading with your hands until the dough is homogeneous
Then make small quibe balls and fill them with butter
Preparation method for the coal-hada
Melt the butter in a frying pan
Add the garlic and sauté slightly
In a pot, combine the coal-hada, cornstarch, salt, chopped parsley, and add the butter with garlic
After boiling point is reached, add the quibe balls and let them cook in the coal-hada for 15 minutes
Serve in a deep dish, sprinkling with dry parsley.
