Sunday, January 9, 2011

Arracache Picadillo

1 1/2 kg arracache
1/2 kg seasoned mincemeat
1/2 kg sausage salami
4 well crushed cloves of garlic
1 finely minced bell pepper
1 finely minced bunch of coriander
1 pinch of achiote
4 chicken stock cubes or 1 cupful of concentrated chicken stock
3 peeled and split tomatoes
2 spoonfuls of oil
salt and pepper to taste

Peel the raw arracache while you keep it under water. Mince it pretty finely and grind it too.

Wash it well and boil it softly some twice; then let it drain.

In a pot, heat the oil and add the garlic, bell pepper, onion, coriander and achiote. Fry them lightly. Then add the the tomatoes, the mincemeat and the salami, and cook all until to get a good sauce.

Put in there the pepper and salt besides the chicken stock. Now, add the arracache and cook it at medium heat, until the picadillo feels soft. It must nevertheless turn out as dry as possible.

From: Meals a la Tica, sold at el Trapiche Coffee and Sugar Cane Farm, Monteverde, Costa Rica

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