Beef/Lamb: Stuffed Cahiguas

Ingredients

• 6 small caiguas

Filling

• ¼ kilo of ground beef
• 1 teaspoon of pepper
• 1 medium tomato
• 1 medium onion
• 1 bread soaked in water
• 2 eggs
• 1 tablespoon of chopped parsley
• ½ tablespoon of aji-no-moto
• salt to taste

Seasoning

• 1 onion
• 1 tomato
• 1 tablespoon of ground garlic
• 1 teaspoon of pepper
• 1 tablespoon of paprika
• oil
• ½ cup of water
• salt to taste

Clean the caiguas by making a cut on the side and carefully removing the veins and seeds without breaking them.

Preparation of the Filling

In a bowl, place the raw meat, chopped onion, diced tomatoes, pepper, salt to taste, aji-no-moto, soaked and squeezed bread, raw eggs, and chopped parsley. Mix all the ingredients and stuff the caiguas, closing them with toothpicks.

Seasoning the Caiguas

In a pot with oil, fry the chopped garlic, onion, and tomato; add the pepper, paprika, and salt. Place the caiguas with the opening facing up and add a little water to simmer over low heat. Serve accompanied by white rice.