Preparation

the "stone hand" is put to cook with salt.

when it has boiled enough potatoes and carrots are added. tender beans, sweet potato, yucca, chayote (chayote) and cabbage.

As the vegetables are soft, take them out, let them cool and divide into squares.

the meat is softened, allowed to cool, and then coarsely ground.

put enough butter with a little achiote in a frider; There, the finely chopped onion and chili are fried, the ground meat is added and it is fried a little, it is seasoned with vinegar, salt, pepper and a little of the water where the meat was cooked is added, leaving it a little soupy; then all the cut vegetables are added. The ripe banana is cut into squares and fried in hot butter, then it is added to the meat and a little sweet of rapadura (panela) or sugar is added.

ready to serve, add the capirotas.

The mincemeat is placed on a platter and garnished with slices of eggs.

Ingredients

  • 1 pound meat ´´ stone hand´´, (there are people
  • that make it from pork) butter, salt
  • and pepper
  • 1 or 2 tablespoons of vinegar
  • 1/2 pound potatoes
  • 1/2 pound cabbage
  • 1/2 pound of cassava
  • 1/2 pound of tender beans (hemstitches,
  • green beans or avichuelas)
  • 1 tender legs (chayote, güisquil)
  • 1 carrot
  • 1 small sweet potato
  • 1 large ripe banana
  • 3 hard-boiled eggs
  • 2 onions
  • 1 sweet chili
  • 1 tablespoon of sweet rapadura
  • (panela, tapa candy) or sugar
  • capirotada, achiote.