CHANFAINA (RICE WITH MEAT) WITH SQUASH BREAD AND HUMITA

Procedimiento

Squash bread

Place a pot with water and salt on heat. When water starts to boil, add the squash previously peeled and cut into pieces. Let it boil at low heat about 20 minutes till it‘s tender. Drain the squash well removing all water excess. Keep the boiling water. Place in a glass 60 ml. of water from the squash boiling and add the yeast, honey and two spoonfuls of flour. Let it rest till it doubles its volume. Place in a bowl flour and salt. Then add yeast already fermented and then the squash purée. Powder the table with flour and place the mass over and mix it about ten minutes till mass is homogenous and elastic. Cover with a kitchen cloth or film paper and let it rest for about 15 minutes till it doubles its size. Degas the mass beating it, letting it rest for about ten more minutes till it gets a round form. Place in an oven plate smeared with a bit of oil, cover with a kitchen cloth and let it rest one hour till it doubles its size. Preheat oven at 220 degrees and bake it during 40 minutes till bread has a browned color and sounds hollow when beaten. Let it cool down on a grid before eating.

Chanfaina

Stir blood with salt and let it harden. Remove the membrane of the entrails (keep them in vinegar and lemon juice). Boil in water and salt. Add the hardened meat and slice in pieces. In a pot of thick bottom add the fat, mixed with oil. Fry onions, tomatoes and chili sliced in cubes. Season with salt, grinded chili as desired, paprika, parsley and oregano. Cover with broth and vinegar. Add a spoonful of sugar and cook at low heat.

Humita

Clean maize and keep chalas. Grate and grind them with a mortar together with squashes (or process), with basil, chili, salt, sugar, and if necessary, milk. Fry the grinded chili and paprika in fat and add the maize. Cook for about 5 minutes stirring with a wood spoon. Chose 12 whole chalas and put on top by twos. Place in the center of each cross 3 spoonfuls of maize paste and sink in the center a dice of cheese (approximately 30 g.). Fold the ends of chalas inside (to form a little package) tide it pulling the chala. Repeat with the rest of the chalas and the filling. Cover one third of the pot with water, place in a recipient the discarded chalas and place the humitas. Cook for one hour, drain and it is ready to serve.