Main Dish
http://chowhound.chow.com/topics/671049
Majao (Rice and meat dish)- Charqui de Llama
(Serves 4)
5 cups water
1/2 pound charque (dry and salty meat)
1 cup rice
1/2 cup onion (without washing), thinly sliced
1/2 cup tomato, peeled and minced
1/4 teaspoon salt (if charque is not very salty)
1/2 cup oil
4 seeds urucú soaked in 1/2 water cup (paprika will also work)
1/2 cup water or broth
1 teaspoon salt
To Serve:
1/2 fried plantain, per person
2 slices yucca (also known as cassava or tapioca) cooked and fried, per person
1 fried egg, per person
In a large pot, pour the five cups of water and set it to boil over high heat. Once it is boiling add charque and let it cook until it is tender. Remove from heat and shred the meat. To the water where meat cooked, add rice and salt. Let it cook over medium heat for twenty-five minutes more or less, until the rice is well cooked, but not dry. In a small casserole heat 1/4 cup of oil over medium heat. Add the shredded meat and stir-fry until golden. Remove from heat.
In casserole, add the remaining 1/4 cup of oil and heat it over high heat. Add the onion and stir-fry for a while. Add tomato, urucú, water or broth, and salt. Let cook for five minutes. Then add the fried shredded meat and mix. Finally, add the meat mixture to the rice pot. Mix everything. For good results, you don't want the mixture to be too dry. If necessary, add some water or broth.
Serve hot, with the fried egg on top, the fried plantain and the fried yucca.
Dessert
http://southamericanfood.about.com/od/desserts/r/quincepaste.htm
Quince Paste - Dulce de Membrillo
Ingredients:
http://chowhound.chow.com/topics/671049
Majao (Rice and meat dish)- Charqui de Llama
(Serves 4)
5 cups water
1/2 pound charque (dry and salty meat)
1 cup rice
1/2 cup onion (without washing), thinly sliced
1/2 cup tomato, peeled and minced
1/4 teaspoon salt (if charque is not very salty)
1/2 cup oil
4 seeds urucú soaked in 1/2 water cup (paprika will also work)
1/2 cup water or broth
1 teaspoon salt
To Serve:
1/2 fried plantain, per person
2 slices yucca (also known as cassava or tapioca) cooked and fried, per person
1 fried egg, per person
In a large pot, pour the five cups of water and set it to boil over high heat. Once it is boiling add charque and let it cook until it is tender. Remove from heat and shred the meat. To the water where meat cooked, add rice and salt. Let it cook over medium heat for twenty-five minutes more or less, until the rice is well cooked, but not dry. In a small casserole heat 1/4 cup of oil over medium heat. Add the shredded meat and stir-fry until golden. Remove from heat.
In casserole, add the remaining 1/4 cup of oil and heat it over high heat. Add the onion and stir-fry for a while. Add tomato, urucú, water or broth, and salt. Let cook for five minutes. Then add the fried shredded meat and mix. Finally, add the meat mixture to the rice pot. Mix everything. For good results, you don't want the mixture to be too dry. If necessary, add some water or broth.
Serve hot, with the fried egg on top, the fried plantain and the fried yucca.
Dessert
http://southamericanfood.about.com/od/desserts/r/quincepaste.htm
Quince Paste - Dulce de Membrillo
Ingredients:
- 2-3 quince
- Juice of 1/2 lemon
- Approximately 2 cups of sugar
- Pinch of salt
- Peel and core the quince. Cut into large wedges.
- Place fruit in a pot and cover with water. Add lemon juice.
- Bring water to a boil, and cook fruit until very soft. Drain and let cool for 5 minutes.
- Process fruit in a food processor or blender until smooth, like applesauce.
- Measure fruit - you should have around 2 cups - and place in a heavy-bottomed pot. Measure 3/4 of that amount in sugar (so if you have 2 cups, add 1 1/2 cups sugar), and stir sugar into the fruit.
- Bring sugar and fruit to a low boil and simmer, stirring frequently, on low heat.
- Cook slowly, keeping the mixture barely at a boil and stirring often to prevent burning, until mixture thickens.
- Continue to cook over low heat, stirring constantly, until mixture is a thick paste that stays together in a ball. The mixture should seem almost dry, and stretchy. The fruit will change color and become bright a orange-red.
- Pour into a lightly oiled dish and let cool. Slice when firm. Fruit paste will keep for several weeks, covered, in the refrigerator.