Recipe
Baked Pulpeta
Cuban baked pulpeta, also called carne fría or salpicón: ground meat with chorizo, olives and raisins, covered in ketchup. Served cold or hot.
- Preparation30 min
- Cooking30 min
- Total time1 h
- Servings8 servings
- DifficultyEasy
Pulpeta, also known in Cuba as carne fría or salpicón, is a rich and easy-to-make recipe. It is well-seasoned ground meat shaped into a cylinder, usually containing hard-boiled eggs inside, and covered with a well-seasoned tomato sauce.
Although the classic version is made with beef, it can be prepared with pork, chicken, turkey or even fish. Enjoy!
Ingredients
Check off the ingredients you have.
Method
- In a large bowl, mix the ground meat and the chorizos.
- Add the chopped onion and green pepper and integrate them well.
- Incorporate the seasonings to your taste: salt, pepper, complete seasoning, cumin and parsley.
- Add the olives, raisins and the two beaten eggs.
- Knead well and, when everything is well mixed, add the crushed crackers little by little until you reach the right consistency: a compact dough, but not too hard.
- Place the mixture on aluminum foil and shape it into a cylinder. Make sure it is very compact so it does not break when cooking.
- Cover with ketchup, close the aluminum foil and bake for about 30 minutes at 350 ºF (180 ºC).
- Serve hot or cold, cut into slices.
CiberCuba
Original video
In Spanish
