- 2 Cups Corn flour.
- Warm water.
- 14 oz “Pork picadillo” (marinated chopped pork used in sausage stuffing)
- 4 Eggs.
- Mild olive oil, 0.4°.
To prepare the dough, blend corn flour, water and a pinch of salt in the bowl of a Protech Magefesa blender. Add flour first, with a pinch of salt, and then add the water gradually until you have flexible dough that doesn’t stick to your hands. We will use the tumbling Rod game.
Let stand for about 20 minutes, covered with a clean, damp kitchen cloth.
Divide dough into four parts and shape into thin round cakes.
Heat oil in Non-stick aluminum Magefesa frypan, enough to fry the cakes in it.
Cook until brown on both sides. Drain on absorbent kitchen paper.
Remove most of the oil from the pan and sauté the picadillo over high heat until meat is cooked through. Remove from heat.
Fry eggs in the same oil we have used to sauté meat.
To assemble the dish top cakes with the picadillo and place a fried egg over the meat on each cake.
The recipe is very popular on farms during pig slaughtering periods, even for breakfast.