Caltabos with rice

Caltabos with Rice - A Traditional Delicacy

Preparation time: 60 minutes
Cooking time: 90 minutes
Total time: 150 minutes
Number of servings: 10-12 servings

Caltabos with rice is a traditional recipe that combines the rich flavors of pork with the delicate texture of rice, resulting in a tasty delicacy perfect for festive meals or family gatherings. This dish has a long history and is often associated with celebrations and family gatherings, when recipes handed down from generation to generation find their place on our tables.

Ingredients:
- Pork liver: 1 kg
- Pork head or goose: 1.5 kg
- Soric: 500 g
- Spline: 2 kg
- Rice: 300 g
- Onion: 500 g
- Lard: 150 g
- Bone broth: 1,5 l
- Pepper: 5 g
- Yen: 2 g
- Salt to taste
- Thinly sliced beef: 3-4 m

Ingredient details:
- Pork liver is an excellent source of iron and vitamins A and B12 and is also very high in protein. Choose fresh liver with a uniform color and firm texture.
- The pig's head or goose will add a rich flavor and unique texture, and the soricicic adds juiciness. Make sure the ingredients are fresh and quality.
- Beef butts need to be well cleaned to get a perfect, smooth consistency.

Step by step:

1. Meat preparation:
- Start by thoroughly washing the pig's head or guinea pig, then place it in a large pot of cold water, adding a teaspoon of salt. Boil over medium heat for about 2 hours, until the meat is tender and falls slightly off the bone.
- Add the sorbic and spleen to the pot and continue cooking for another hour. This process will give the dish an intense flavor.

2. Oiling the liver:
- In the meantime, cut the liver into small pieces and parboil in boiling water for 5-7 minutes. This step is essential to remove any impurities and to obtain a smoother texture.

3. Preparing the rice:
- In another pot, boil the rice in the bone broth, respecting the proportions of water. The rice should be cooked al dente, as it will continue to cook when filling the pasta.

4. Sauteed onions:
- Peel the onion and chop finely. In a frying pan, melt the lard and sauté the onions until golden and transparent. This will add a sweet and aromatic flavor to the caltabos.

5. Mixing the ingredients:
- Once the meat has cooked, remove it from the pot, let it cool slightly, then debone it. Chop the meat and sorrel into small pieces and pass them through a mincer.
- In a large bowl, mix the minced meat with the oiled liver, boiled rice, boiled onion, salt, pepper and juniper. Taste the mixture to adjust seasonings to taste.

6. Stuffing the pasta:
- Now comes the fun part! Fill the beef patties with the resulting mixture, being careful to leave a little room for expansion. Tie the ends with string to prevent the stuffing from leaking out during the cooking process.

7. Oiling the calabash:
- In a large pot, bring water to a temperature of 94-95 degrees. Blanch the caltabos for about 30 minutes. This step will ensure that they cook evenly and achieve a perfect texture.

8. Cool and serve:
- After oaking, allow the caltabos to cool slightly before slicing. Serve warm or at room temperature with a mustard or fresh salad.

Chef's tip: If you want to add a personal touch to your caltabos, try adding aromatic herbs like dill or parsley to the meat mixture for extra flavor and flavor.

FAQs:
1. Can I use other meats?
Yes, you can experiment with beef or lamb, but the taste and texture will vary considerably.
2. What other spices can I add?
Thyme, dried garlic or even a sprinkle of chili peppers for extra flavor.
3. How do I store the chive?
You can refrigerate it for 3-4 days or freeze it to eat later.

Nutrition:
A serving of caltabos with rice contains about 300-400 calories and is a good source of protein and minerals. Moderate consumption is recommended, given the fat and salt content.

This caltabos with rice is not only a delicious dish, but also a great way to bring the family together for a meal. Whether you enjoy it on holidays or relaxing weekends, every bite will remind you of traditions and good times with your loved ones. Enjoy!

 Ingredients: Pork liver 1 kg, pig head or throat 1.5 kg, pork rind 500 g, spleen 2 kg, rice, onion 500 g, lard 150 g, bone broth 1.5 l, pepper 5 g, allspice 2 g, salt, thin beef intestines.