Preparation

remove the piece of meat you want to prepare for the pisillo or ground pork, chop, wash with water until all the blood comes out, if it is fresh;
if it is salty or dry, wash it until all the salt comes out, then boil for 25 minutes until the meat is tender;
if the animal is old, boil for 30 to 45 minutes. remove the meat, let it cool, mash and make ready for the ingredients.

Chop the onion, the paprika, the coriander and sauté the ingredients, stir the meat and leave on low heat, stirring for five minutes.

Ingredients

  • chigüiro meat (capybara)
  • 1 round onion
  • 1 paprika
  • cilantro,
  • pepper,
  • salt,
  • paprika to taste
  • olive oil.