- 1 cup wheat flour
- 1/3 cup lard
- 2 tsp salt
- 2 tsp pepper
- 4.5 oz ground beef
- 4.5 oz ground pork
- 2 oz diced onion
- 1/2 cup cubed tomatoes
- 1.5 tbsp Chopped garlic
- 2 oz poblano chiles
- 3 oz oreado cheese
- 3 tbsp beane
- 2 tsp vegetable oil
1. In a bowl add the wheat flour with 50 g of lard and salt; mix well until you get a consistent yet flexible dough. Let it rest for 30 minutes and flatten really thin; let it dry in the sun for 10 minutes. Set aside.
Cook the beans with plenty of water and salt (approximately three hours). Once cooled, blend well for a thick consistency. Reserve.
Heat the lard on a pan, pour the beans, and stir until it thickens.
In another pan heat to medium high vegetable oil with garlic, onion, and tomato. Stir for five minutes. Add both ground beef and pork, and cook for 15 minutes approximately. Add the bean sauce. Add salt and pepper to taste.
On another dish place a layer of dough, a layer of ground beef and pork, a layer of oreado cheese, and cover with a layer of flattened dough. Cover with aluminum foil and bake at 360° F for 30 minutes. 6. Serve with fresh sour cream.
Recommended: Valpolicella Classico Superiore
|Grape origin:||from the “Ronchiel”, “La Costa” and “Monte Sant’Urbano” vineyards on the Scriani Estate, Fumane.|
|Grape varieties:||Corvina 60%, Corvinone 20%, Rondinella 10%, Croatina 7%, Oseleta 3%.|
|Harvest:||the grapes are hand cropped in late October when they are extremely ripe.|
|Vinification:||vinification in red with the wine makers system with approx. 15 days of maceration on the grape skins and fermentation occurring at a natural temperature.|
|Ageing:||refinement in 26 hl oak casks for about 12 months, and then for another 3 months in the bottle.|
|Tasting notes:||deep ruby red colour, hamonious, fruity, intense and enjoyable.|
|Food matches:||this wine goes well with roasted meats, roast lamb and matured cheeses.|
|Temperature:||To be served at a room temperature of 18-20°. Uncork at least one hour before serving.|
|Size:||Bottle 0.75 l.|