Hello friends I hope you are well, I have several followers who are from other countries and for them I love to show them places and foods and sweets from Venezuela, this time I will show you a recipe from the Venezuelan plains called picadillo llanero. This dish can be served as a starter or main dish and is a perfect remedy to recover energy as it is loaded with many vitamins and has both ingredients that are worth preparing. The result will be a delicacy.
Ingredients:
- 1 Kilogram of Beef suitable for broth.
- 2 Units of Green Banana.
- 3 Units of Ocumo.
- 1 Piece of Auyama.
- 1 Unit of Yuca Root.
- 250 Grams of Yam.
- 1 Unit of Ajoporro or Leek.
- 1 Bunch of Chives
- 1 Unit of tender garlic.
- 1 Onion Unit.
- 1 Garlic Head
- 5 units of sweet pepper.
- 1 Piece of Peppermint (to taste)
- 1 Pinch of Culantro (to taste)
- 1 pinch of salt.
Preparation:
Boil the uncut meat with the head of whole garlic, a good piece of leek, a sprig of chives or a piece of onion, until softened and the broth is very tasty, while the meat is cooked, peel the ocher, pumpkin, yucca, yam and green banana and everything is cut into very small cubes, just like meat. Once cooked and tender the meat is removed and the broth of leek, garlic and everything else that we place is cleaned, then the meat is cut into very small cubes (approximately 1 cm) and returned to the stock pot. .
Chop a bit of finely chopped chives again, the sweet chilli seeds are removed, garlic is passed through the mortar and everything is added to the pot, then the legumes that we previously cut in the following order are added: first the yucca that is harder, a few minutes later, the ocumo and the plantain and finally the squash. When the vegetables or legumes are soft and the broth is consistent add a few leaves of very chopped mint and coriander also very chopped (if there is no cilantro can be less) let it boil a little to get the aroma of the herbs and It is removed from the fire, it is a broth that is better to let it rest before serving so that all its flavors come together.
Once it sits we serve and enjoy this soup with thick texture, the next day it tastes much better.
I hope you have enjoyed this very Venezuelan recipe!
