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Calories
243 (kcal)
Preparation
2 Hours
Author
Chile BrandIngredients
- 1 malaya de novillo
- salt to taste
- 4 tablespoons red chili paste
- 2 cloves of garlic, finely chopped
- Ground cumin
- dried oregano
- 4 tablespoons vinegar and red wine
- 4 tablespoons of water
- 4 tablespoons olive oil
- Whole black pepper to taste
- 2 units of hard boiled eggs
- 1 carrot cut in thin slices
- 50 grams spinach leaves
- Pitilla
- Clean sack cloth.
Instructions
- Step 1 - Remove excess fat from malaya, put in a bowl and season with salt, chili, garlic, cumin, cumin, pepper and oregano. Add vinegar, water and olive oil.
- Step 2 - Let stand overnight, covered and refrigerated. Then remove the marinade and place the malaya stretched on a cloth.
- Step 3 - Fill with halved hard-boiled eggs. Carrot slices and spinach leaves.
- ,
- Step 4 - Wrap with a cloth forming a roll, tie evenly with pitilla securing both ends.
- Step 4 - Wrap with a cloth forming a roll, tie evenly with pitilla securing both ends.
- Step 5 - Cook for 2 hours in a pot with plenty of salted water. Let cool in the same cooking water.
- Step 6 - When serving, remove the cloth and cut slices, serve with lettuce, tomato cloves and black olives.
