Pulpeta

Time: Approximately 1.5 hours

Serving Size: 6 to 8 servings

Difficulty: 4/5

Ingredients:

Meatloaf

½ lb. beef

½ lb. pork meat

1 can deviled ham

1 tsp. salt

¼ tsp. pepper

1 onion, grated

1 tbsp. mustard (optional) 

2 eggs, beaten

¾ cup cracker meal (approx.)

2 hardboiled eggs (optional)

Breading

1¼ cup cracker meal

3 eggs, beaten

Cooking

½ cup oil

1 garlic clove

1 onion (cut into rings)

1 bay leaf

½ tsp. oregano

1 cup cooking wine (vino seco)

Prep:

• Grate the onion, or blend in a food processor.

• If you bough your beef and pork in chunks, make sure to grind them well.

• If you choose to, hard-boil 2 eggs, then peel.

• If you want to make your own cracker meal, crush or blend saltine crackers into a powder.

Directions:

1. Mix the ground beef, pork and deviled ham well.

2. Add the grated onion, salt, pepper, and 1 tbsp. mustard (optional).

3. Mix in the beaten eggs

4. Add the cracker meal and mix in well until it reaches a thick meatloaf consistency. Add more if it is still too soft.

5. Roll the mixture into a cylinder (if you choose to do so, add the hardboiled eggs in the center and cover well). 

6. Prepare two separate plates with beaten eggs and cracker meal.

7. Coat the meatloaf in the beaten eggs and cracker meal, alternating 2-3 times.

8. In a large pot big enough to fit the pulpeta, heat the oil on medium heat, then cook a crushed garlic clove until brown. Remove the garlic and set aside.

9. Place the pulpeta in the pot and turning every 2-3 minutes until brown on all sides.

10. Add the onion (cut into rings), bay leaf, oregano, browned garlic, and cooking wine.

11. Bring to low heat and cover pot. Leave to cooking for 40 minutes.

12. Can be served cold or hot.

Notes & Comments:

• The best way to mix the meat mixture well is to use you hands, just make sure to wash them well beforehand.

• If the pulpeta is too soft after rolling into a cylinder, refrigerate it for about 30 minute to allow it it firm up. This will make it much easier to coat in the cracker meal.

• Cracker meal can be made easily by crushing a bag of saltine crackers then anding to a blender and pulsing until fine.

• This recipe yields a large meatloaf that won't fit in most pots. I like to make two loaves, but I'm sure you can make 3 or 4 smaller ones. If you choose to make multiple loaves, there will be more coating, so you may have to adjust the amount of cracker meal and eggs.

• This freezes very well. After coating it, you can wrap in well and freeze. When ready to serve, allow it to defrost and continue from the cooking step.

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Receta Original

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PULPETA

½ lb. carne de res

½ lb. carne de puerco

1 latica de jamón del diablo

1 cdta. de sal

¼ cdta. de pimienta

1 cebolla molida

2 huevos

¾ taza de galleta molida (approx.)

2 huevos duros

1¼ taza de galleta molida

3 huevos

½ taza de aceite

1 diente de ajo

1 cebolla

1 hoja de laurel

½ cdta. de orégano

1 taza vino seco

        Muela las carnes de res y puerco. Únalas bien con el jamón del diablo. Añada la cebolla molida, sal, pimienta y si lo desea una cucharada de mostaza. Agregue los huevos batido y la galleta molida hasta que tenga consistencia. Póngale los huevos duros en el centro y dele forma de cilindro. Envuélvala dos o tres veces en huevo batido y galleta molida. Caliente el aceite, dore en el un diente de ajo y después eche la pulpeta y vírela varias veces pasa que se dore por todos los lados. Añada la cebolla cortada en ruedas, la hoja de laurel, el orégano y el vino seco. Cocínelo a fuego lento unos 40 minutos. Puede servirla fría o caliente. De 6 o 8 raciones.