BOLIVIAN PACUMUTE (latin recipes) ★★★★☆ 8371

Real PACUMUTE recipe

 Ingredients PACUMUTE recipe:

 1/2 kilo of beef tenderloins
 1 red paprika
 1 green paprika
 1 large onion
 2 cloves of ground garlic
 Pinch of cumin
 soy sauce c / n
 lemon to taste
 Salt and pepper to taste
 oil c / n

 To accompany garnish
 cooked or fried yucas as necessary
 smoothie with cheese or grained rice as necessary.
  Salad tomato lettuce to taste.


 Cut the meat into medium squares and marinate with the ground garlic, cumin, pepper, salt and 2 to 3 tablespoons of oil, and the other condiments, letting it rest for 15 minutes.
 While cutting peppers and onions in squares similar in size to meat, add a little seasoning and put together the pacumut, intercalating meat, paprika and onion.
 Heat the iron or grill and cook them on medium high heat and go!
 Accompany with cooked or fried yucas and a good rice with cheese and salads to taste.



 1 and 1/2 Kg. Soft pulp (steak)
 1 pound tomato
 1 cup of rice
 1 and 1/2 cooked cassava iber
 1 bell pepper
 Salt and oil as necessary
 1/4 Kg mozzarella cheese or to taste
 1 teaspoon ground pepper
 1 teaspoon ground garlic
 2 tablespoons softened butter
 1 cup of evaporated milk
 4 large onions
 soy sauce c / n
 ground cumin
 lemon to taste


 rice with cheese to taste
 yucas cooked to taste
 cut tomatoes to taste
 lettuce cut to taste
 Salt and oil to taste.


 In a deep bowl place the meat cut into large pieces, marinate with pepper, garlic, salt and other seasonings;  spray with edible oil and let stand at least 2 hours.

 Wash the rice and cook in four cups of cold water over low heat, add a finely chopped medium onion, salt and a drizzle of oil, when the rice is half cooked decrease over low heat and finish cooking until it is soft and  get thick, with a little water;  Then pour the milk and cover the pot.  Leave two more minutes on the fire.  Remove and wait for it to cool slightly.  Open a hole in the middle of the cooled rice, add the grated cheese and cover the pot again for 2 minutes over low heat.  After this time, mix with the cheese already undone.

 Fry the meat in a large pan with hot oil and once it releases its juice, remove the juice to a bowl, set aside, and continue frying, until the meat is cooked.

 Then, in the same pan with a little more oil, sauté the three remaining onions chopped into thin slices together with the bell pepper cut into medium squares and remove once the onion is transparent.  In the end, insert the onion, the paprika with the meat intercalated.

 Also the pacumutu with the same preparation can be randomly grilled.  Cook the peeled cassava in boiling water with salt, drain and fry.

 In time to serve, place in each, pieces of butter.  Serve the pacumutu, sprinkled with its juice, accompany with the yucca and the rice with cheese.