1 unit of cooked carrot, peeled and chopped in cubes
2 cups of leg broth
1 teaspoon red chili bell pepper paste
Dried oregano to taste
Salt to taste
½ cup cooked peas
2 tablespoon of chopped parsley.
Instructions
Step 1 - Wash and clean the cow's foot. Pass over the stove to remove hair from the leg. Cook in a pressure cooker with plenty of water for 1 hour. Once cooked, remove from the pot and reserve the broth. Separate the meat from the bones and chop into irregular cubes, discarding the bones.
Step 2 - Pour into a bowl and mix with the onion, garlic and carrot. Add broth and season with salt, chili paste and oregano. Add the peas and, finally, the chopped parsley.
Step 3 - Put in a rectangular mold halfway. Add the hard-boiled eggs and fill until the mold is full with the previous mixture.
Step 4 - Refrigerate for 4 hours.
Step 5 - When ready to serve, remove from the mold, chop and serve.