Recipe by Rufa Herrera de Perea
Rufa Herrera de Perea from Medellin demonstrated how to make wraps from the Pacific Tropical Rainforest region.
1 lb rice
3/4 lb beef
3/4 lb pork
1 chicken breast
1/4 lb green beans
1/4 lb peas
1/2 lb potatoes
1 garlic foot
1/4 lb. onions
Handful of cilantro
String to tie wraps
Salt, cumin, chicken bouillon to taste
1/2 lb onion
1/2 lb scallions
Salt to taste
Dice the garlic, cilantro, onions, and scallions. Add the salt, cumin, and chicken bouillon. This mixture is called the “aliños.”
Dice the meats and add 1/3 of aliños to marinate. Keep chicken separate from beef and pork. Let the meats marinate for as long as possible, maybe a day or two.
On the day when you will be serving this dish, dice the greens beans, peas, carrots, and potatoes. Rinse the rice and add 1/3 of the aliños.
Make the hogao (sauce) by dicing the ingredients and sautéing them until the vegetables are soft.
Spread out a large plantain leaf. On the leaf, add a large spoonful of each of the following ingredients; rice, vegetables, meats, and hogao.
Fold the four sides of the leaf over the mixture and tightly wrap with a string. Steam for an hour.
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