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Buche de Perico

Categoría
Postres
Dificultad
Medio
Porciones
8

Ingredientes

  • 4 Latas de maíz, escurridas
  • 2 Cucharadas de aceite vegetal
  • 1 Libra de lomo de cerdo ahumado, picado
  • 1 Cebolla picadita
  • 3 Dientes de ajo, majados
  • ½ Cucharada de orégano seco
  • 1 Ají cubanela picadito
  • 3 Cucharadas de pasta de tomate
  • 1 Atado combinado de cilantrico y cilantro
  • 1 Cucharada de vinagre
  • 1 Libra de auyama, pelada y picada
  • Agua caliente
  • Sal

Preparación

  1. Verter el aceite a una olla profunda, dejar calentar y sofreír los trocitos de lomo picado hasta que estén dorados.
  2. Añadir la cebolla, los ajos, el orégano, el ají cubanela y la pasta de tomate, mover hasta unificar bien, incorporar cilantro y el cilantrico, y cubrir con agua caliente.
  3. Cuando rompa el hervor añadir la auyama y los granos de maíz, agregar más  agua si fuera necesario, deben quedar cubiertos, retirar la mitad de la auyama, triturar y verter de nuevo al caldo, cocinar a fuego suave hasta que tome consistencia.
  4. Condimentar al gusto con la sal y el vinagre.