Friday, July 16, 2010

94: Carne Fria

1 pound ground chuck (80/20)
1 pound ground pork
1/2 pound ground ham
1 small onion
2 garlic cloves
1 Tablespoon salt
1 Tablespoon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cumin
1/8 teaspoon oregano
4 eggs, beaten
1 cup galleta molida (ground cuban cracker meal)

For the breading:
6 eggs
1 cup galleta molida

For the boiling:
1 onion
1 Tablespoon salt
2 garlic cloves
1 bay leaf
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
Water to cover the rolls

1. In a food processor, blend the meats, onions and garlic.
2. Remove the ground meat mixture and place in a large bowl.
3. Using the same food processor, blend the salt, mustard, Worcestershire sauce, spices, eggs and ground cuban crackers (galleta molida).
4. Add the second mixture to the meat mixture and combine well, using your hands.
5. Use your hands to shape the mixture into three rolls.
6. Dredge one roll in the egg.
7. Dredge the roll in the galleta molida.
8. Repeat 6 & 7.
9. Place the breaded roll onto a piece of cheesecloth, or aluminum foil.
10. Close each end tightly (can use twine for the cheesecloth method or twist the aluminum well if using foil).
11. Repeat 6-10 for the remaining rolls.
12. Place all rolls in a pressure cooker with the onion, salt, garlic cloves, bay leaf, black pepper, cumin and oregano.
13. Cover the rolls with water (make sure you do not pass the pressure cooker's water safety line or limit).
14. From the time the pressure cooker reaches the correct pressure, cook for 25 minutes.
15. If using the cheesecloth method, remove the cloth immediately (careful, will be hot). If using aluminum, let the roll cool before peeling off the foil. You want to keep the breading intact.

Serve on top of saltine crackers.

View blog post here.

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