INGREDIENTS
- Recipe for 10 folks
- – Llama ribs of roughly 3,500kg.
- – Recent beans 2 Kg.
- – Papines 2,500 Kg.
- – Goat cheese 800 g.
- – Cumin grain c/n.
- – Olive oil c/n.
- – Floor chili c/n.
- – Sal.
- – Corns 5 items.
- – Tomate perita 300 g.
- – Ají locoto 2 items.
- – Sugar 1 kg.
- – Onion 1 unit.
Conventional meals of the carnivals of La Quebrada and Puna Jujeña, roast llama ribs, accompanied by broad beans, corn, papines and goat cheese and geese in syrup
PROCEDURE:
1. Place the llama ribs on a board and take away any extra fats, if any. Salt and brush with a mix of olive oil, freshly floor cumin, and floor chili. Go away quarter-hour there.
2. Then place the meat on a baking tray with extra of the earlier combination. Add the daddies to the flag. Cowl the primary quarter-hour with aluminum after which take away. If mandatory, add a splash of Torrontés wine.
3. Prepare dinner for 45 minutes in a traditional oven. As a result of it accommodates a small quantity of fats, llama meat is cooked in a short while.
4. Alternatively, peel the beans and boil them in a small quantity of water. They’re prepared in roughly 10 minutes. Reserve heat.
5. For the geese in syrup, place boiled water in a pot and put the geese in to cook dinner them rapidly, in order that they don’t seem to be fully cooked. Take away them.
6. Alternatively, make a syrup with equal components of water and sugar, fragrance it with recent thyme branches. Place the geese within the syrup till they end cooking. Reserve heat.
7. For the yajwa, grate tomato, ají locoto, and onion. Then add a splash of sunflower oil and a splash of alcohol vinegar. To Salt.
8. As soon as the entire rib is cooked, portion it by reducing parallel to the ribs, that’s, the portion can be one entire rib per plate. It’s accompanied with boiled beans, ½ corn, papines, and goat cheese. Individually, serve the geese in syrup.
