Wrapped in sweaty meatballs with hogao

0.25 h 4 raciones
Difficulty: 
Muy fácil

Ingredients

FOR THE HOGAO (Colombian Creole Sauce)

500 gr red tomato
200 grams of onion (long green leaves)
5 cloves of garlic
50 ml of neutral vegetable oil or lard
15 ml achiote oil
Pepper and salt to taste

FOR THE MEATBALLS

250 gr of ground beef leg
250 gr ground pork leg
5 gr of cumin
1 liter of beef or vegetable stock
8 units of banana or bijao leaves
Salt to taste

GARNISH

200 grams of cooked potato cubes
400 grams of cooked white rice

HOGAO

Cut the tomato and onion in brunoise. Finely chop the garlic. Set aside. In a hot frying pan add 50 ml of oil or lard, sauté the garlic and onion for 5 minutes, then add the red tomato and stir for another 10 minutes, add the achiote oil, season with salt and pepper.

MEATBALLS

 n a bowl/bowl mix the ground beef, cumin, garlic and salt. Mix very well until all ingredients are incorporated. Make small balls of approximately 30 grams each. Place a pot over medium heat with the beef or vegetable broth and cook the spheres in a frying pan sauté the meatballs in the creole sauce over medium heat. Set aside.

ASSEMBLE

 Place the banana or bijao leaves in a cross, previously soasadas (passed through direct heat to soften) and assemble the portion of rice (per person: 50gr approx, 4 meatballs of 20 gr each, 2 tablespoons of hogao and potato cubes (50gr approx).  Close with thick thread or cabuya and before serving pass the wrapper through a steam bath to release the flavor of the leaf.