The guanaco casserole is an excellent option to enjoy this meat which although native, is very well known. The country bread with chicharrones (pork rind) of bacon on top, goes fine with this course.
for 3 portions
| 400 g. | GUANACO PULP |
| 100 g. | ONIONS |
| 50 g. | CARROTS |
| 50 g. | CELERY |
| 50 g. | LEEKS |
| n/a | LAUREL |
| 200 cc. | RED WINE |
Country bread with chicharrones
| 200 cc. | WATER |
| 5 g. | SUGAR |
| 50 g. | SALTY BACON |
| 300 g. | FLOUR |
| 10 g. | SALT |
| 50 g. | COW FAT |
| 25 g. | YEAST |
Take the liquid off vegetables, cut in Brunoise in a casserole. Add the guanaco meat sliced in cubes and brown. Deglaze the pan with red wine. Add laurel, cover and cook till getting a tender meat.
Country bread with chicharrones
Make a crown with flour and salt. Prepare a ferment with yeast, tepid water, sugar and a bit of flour. Put it in a warm place and let it rest till getting a sponge. Place it in the crown’s center and make a mass with the rest of the water. Let it leaven, degas and make a bun. Let the mass rest till it doubles its size and bake in oven at 180°C. during 30 minutes approximately. Cool down and crumble. Place the casserole inside and serve.
The guanaco, whose name comes from the Quechua word “wanaku”, is a native mammal from the continent and nowadays in several Argentine provinces is consumed and promoted. Its meat has low cholesterol and is very tasty.
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