Preparation

it is recommended to use capon meat with a uniform thickness of about one centimeter. It is marinated with crushed garlic, striped big onion, salt and cumin. Once marinated, the juice of an orange and a bit of scraped panela are sprinkled. It is left on overnight and then exposed to the sun for a day or two. It can be eaten aired, dried or grilled.

Ingredients

  • capon meat
  • big onion
  • I act
  • cumin
  • Orange
  • bread
  • Salt