FOR THE FILLING
700 g of lean pork, cut into 1 cm cubes
3 tablespoons of wheat flour
4 tablespoons of butter
1 tablespoon of oil
1 medium onion, finely chopped
2 cloves of garlic, pressed
1 medium tomato, peeled and seeded, chopped
2 to 4 cups of beef broth (480 ml to 960 ml)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of oregano
1 red bell pepper, medium, cut into squares
1 green bell pepper, medium, cut into squares
1 cup of cooked green corn (180 g)
Salt and black pepper to taste
FOR THE DOUGH
1 1/4 cups of wheat flour (150 g)
1/2 cup of fubá (80 g)
1/2 teaspoon of salt
1/2 cup of gelatinous vegetable fat, cut into pieces (100 g)
5 or 6 tablespoons of cold water
1 lightly beaten egg white (for brushing)
FOR THE FILLING
700 g of lean pork, cut into 1 cm cubes
3 tablespoons of wheat flour
4 tablespoons of butter
1 tablespoon of oil
1 medium onion, finely chopped
2 cloves of garlic, pressed
1 medium tomato, peeled and seeded, chopped
2 to 4 cups of beef broth (480 ml to 960 ml)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of oregano
1 red bell pepper, medium, cut into squares
1 green bell pepper, medium, cut into squares
1 cup of cooked green corn (180 g)
Salt and black pepper to taste
FOR THE DOUGH
1 1/4 cups of wheat flour (150 g)
1/2 cup of fubá (80 g)
1/2 teaspoon of salt
1/2 cup of gelatinous vegetable fat, cut into pieces (100 g)
5 or 6 tablespoons of cold water
1 lightly beaten egg white (for brushing)
PREPARE THE FILLING: dry the pork well with paper towels and dust it with wheat flour
Place in a bowl, mix well to coat evenly and reserve
In a pan, melt 2 tablespoons of butter with oil
Add the pork gradually and fry until browned on all sides (5-10 minutes)
Transfer to a bowl
Same pan, sauté the onion for 1 minute
Add garlic and sauté for another minute
Add tomato and 2 cups of broth, scraping the bottom of the pan with a wooden spoon
Add the pork and season with cinnamon, oregano, salt, and black pepper
Mix well
Cook covered for 1 hour and 15 minutes, adding more broth as needed to prevent drying out
When the meat is tender, remove the lid and cook for another 15 minutes until the sauce thickens
In a separate pan, melt the remaining butter
Add the bell peppers, cover, and cook until soft
Remove from heat
Add the pepper and corn to the pork
Check the seasoning
Pour into a 25 cm diameter refrigerator dish and reserve
MAKE THE DOUGH: in a large bowl, combine wheat flour, fubá, and salt
Add gelatinous vegetable fat and mix with two knives until a thick batter forms
Add water, just enough to make the dough soft
Knead slightly, wrap in plastic film, and refrigerate for 15 minutes
Unroll the dough over the filling, use a fork to give it a finished edge, and brush with egg white
Cut several slashes on the surface of the dough to allow steam to escape
Bake in a hot oven (250°C), preheated, for about 20 minutes or until golden brown
Serve hot
548 calories per serving
