Ingredients:
- Angus Beef:
- Angus Beef: 250 g
- Ground annatto: 75 g
- Chilli pepper (ají mirasol): 30 g
- Olive oil: 20 g
- Ground garlic: 10 g
- Ses Salines salt
- Maize and coriander tamales:
- Fresh maize: 150 g
- Coriander: 30 g
- Onion: 50 g
- 2 cloves of garlic
- Yellow chilli pepper: 20 g
- Butter: 30 g
- Banana leaves: 30 g
- Chalaquita sauce:
- Figueres onion: 30 g
- Fresh coriander: 5 g
- Lemon-drop pepper (chilli) 10 g
- Juice of 1 lime
- Salt and pepper
Preparation:
Angus Beef:
Remove the excess fat from the meat. Remove the bone, which will be used to garnish. Season the meat with annatto and the other ingredients mentioned above. Put it into the Roner and cook it for 18 hours at 63 degrees.
Tamale:
Sauté the onion, garlic, yellow chilli pepper and butter. Add the ground maize and mix to a smooth consistency. Cook over a medium heat for 20 minutes.
Wrap the mixture in banana leaves and steam for 30 minutes to finish cooking.
Chalaquita:
Finely dice the onion; chop the coriander and the lemon-drop pepper. Combine, and mix in the lime juice.
