Bolivian Chicharron Recipe Recipe 415

Steps:

• For the chicharron: Preheat a heavy-bottomed pot over medium heat and add the oil or lard. Cut the pork into even 2 1/2-inch squares to ensure even cooking. Once the oil is hot, slowly add the pork. (You can tell that the oil or lard is ready by adding a small slice of onion. If you see the onion sizzling, then the pot is ready for the meat.) Avoid dropping the meat in; you do not want the oil or lard to splash. If you see it boiling, just slowly stir; you do not want the meat to stick to the pot. Continue to cook until the meat turns a brown caramel color, about 1 hour 30 minutes. Once the fat is gone, add the salt to the pot. Let cook for about 5 minutes more, then take the pork out to a colander to release any extra oils.
• For the salsa verde: In a small pot, add the tomatillos in 1 cup water. Cook over medium-high heat until they go from a bright green color to a light brownish green color, about 8 minutes. Transfer the tomatillos to a blender and add the cilantro, Mexican oregano, salt, cumin, garlic and pickled jalapeño. Blend together, adding a bit of the water the tomatillos were cooked in. (The sauce should be on the thinner side.) Set aside.
• For the salsa roja de tomate: In a medium pot, bring to a boil the tomatoes with 2 cups water on medium-high heat. Cook until the tomatoes begin to slightly peel, then take them out and add to a blender with the oregano, salt, garlic and pickled jalapeño. (The sauce should the same consistency as the salsa verde.) Set aside.
• To assemble the chicharron en salsa: In a large saute pan, add some oil and heat on medium-high heat. Saute the onions, green onions and garlic. Add the chicharrones and mix together. Add equal parts salsa verde and salsa roja de tomate. Reduce the heat and have it simmer for about 3 minutes. Remove from the heat, plate and enjoy.

Steps:

• Generously salt the pork. Add the garlic and cumin and mix pork, making sure it is all seasoned well. Season generously with pepper. Place pork in a braising pan and add the beer. Bring to a boil, cover and reduce heat.Braise for 2 hours. Uncover and cook for an extra 30 minutes, until all the liquid is gone. Continue cooking pork so that it crisps in it's own fat.Make sure to stir it often so as to prevent it from sticking to the bottom of the pan. Serve crisped pork with warm hominy or tortillas, rice and beans. Enjoy!

Steps:

• Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken strips and sauté, stirring, for 3 minutes, until chicken turns opaque. Remove chicken and set aside.
• Add onions, bell peppers, and garlic to pan. Sauté 3 minutes, until onions are tender. Stir in hot pepper. Add broth and peanut butter. Simmer, stirring occasionally, for 10 minutes.
• Stir in chicken, peas, and bread crumbs. Cook 5 to 10 minutes, stirring occasionally, until sauce is thickened and mixture is heated through. Serve over rice.

Steps:

• Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
• Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
• Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
• On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
• Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
• Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.