700 g of fresh squirrel mole
100 g of onion
100 g of red tomato
1/4 cup of cilantro paste
1/4 cup of green scallion paste
200 ml of white wine
3 cloves of garlic
100 ml of olive oil
500 ml of soybean oil
300 g of wheat flour
100 g of fish flakes from Nestle
500 ml of fresh cream
50 g of grated cheese
7 units of pineapple
50 g of ketchup
200 ml of English sauce
500 g of ricotta cheese
10 g of oregano
1 mini beer (natural temperature)
10 g of active dry yeast
100 g of lime
5 kg of white pepper
6 chicken eggs
Cumin to taste
700 g of fresh squirrel mole
100 g of onion
100 g of red tomato
1/4 cup of cilantro paste
1/4 cup of green scallion paste
200 ml of white wine
3 cloves of garlic
100 ml of olive oil
500 ml of soybean oil
300 g of wheat flour
100 g of fish flakes from Nestle
500 ml of fresh cream
50 g of grated cheese
7 units of pineapple
50 g of ketchup
200 ml of English sauce
500 g of ricotta cheese
10 g of oregano
1 mini beer (natural temperature)
10 g of active dry yeast
100 g of lime
5 kg of white pepper
6 chicken eggs
Cumin to taste
Clean the squirrel and season with salt, black pepper, garlic, lime, grated onion, and olive oil
Let it rest for 30 minutes. Reserve
Make the orly mass with 100 g of wheat flour, 3 eggs, 1 lime, olive oil, English sauce, salt, and beer. Reserve
Sauté the onion, tomato without skin, cilantro, scallion, and white wine in olive oil
Let it thicken
Add 100 g of wheat flour and then the fish flakes
Put in 2 liters of water and let it reduce by 50% of the sauce
After cooking, add cream, ketchup, curry powder, English sauce, and ricotta cheese
Cut the pineapple into cup-shaped pieces
Place 3 to 4 squirrels inside with their feet facing up
Cover with the orly mass, sprinkling oregano and grated cheese
Bake until hot.
