Thursday, April 14, 2011
1 garlic clove, finely chopped
1 3/4 cups course yellow corn meal (harina de maíz)
1 Tablespoon salt
8 cups water
1 recipe for Picadillo
1. Heat the oil in a pressure cooker and fry the garlic until just browned.
2. Remove the pressure cooker from the heat.
3. Add the corn meal to the pressure cooker and toss in the garlic and oil.
4. Add the salt and water and mix well.
5. Place back on the burner, on high heat.
6. Close the pressure cooker.
7. When the pressure sets (nozzle cover starts to rattle), turn heat down to medium and cook for 15 minutes.
* Note: you may have to keep lowering the heat until you find the right temperature. The right temperature will keep the pressure set but will prevent the corn meal from spraying out the top nozzle. If corn meal is spraying out, lower the heat until it stops. *
8. Prepare picadillo recipe.
9. When the 15 minutes have passed, turn off the heat from the pressure cooker.
10. When the safety valve releases, open the pressure cooker.
11. If the harina is still runny, turn the heat back on - to low, or simmer - in order to let the excess liquid evaporate.
12. When you have a thick consistency, ladle a layer of harina into a greased pyrex.
13. Ladle a layer of picadillo over the layer of harina.
14. Top with harina to form the final layer.
* Note: let cool between layers. This dish can be served immediately, which will be more runny. It can also be served at room temperature, which will be more firm.