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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, chopped | Onion, chopped | 1 1/2 | tablespoons | Poblano pepper chopped | 1 1/4 | cups, sliced | jalapeno pepper finely chopped and seeded | 2/3 | pound | shoulder | 2 | liver | Chicken, liver, all classes, raw | 2 | tablespoon | salt, kosher | 1 1/2 | tablespoon | black pepper | 1 | tablespoon | chili powder, ancho chili | 1 | tablespoon | chili powder | 1/2 | cup | Italian parsley, chopped | 1 1/4 | cup | rice, cooked | 1 | tablespoon | all-purpose flour | 2 | medium | eggs, beaten | 1/3 | cup | bread crumbs (soft) | 2 | tablespoon | Oil, vegetable, sunflower, linoleic (less than 60%) |
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Steps
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Sequence
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Step
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| | 1 | Take a mixer jar and add onion, jalapeño, pablano, green bell pepper, pork, chicken liver, salt, black pepper, chili powder, cayenne. Mix. Remove inta pan. Cover and put in the refrigerator for 4 hours. Pour in enough water to cover the meat and bring to boil on high heat. Lower the heat and cook until the meat is tender. Switch off and drain out the liquid using a straining bowl. Keep the liquid aside. Transfer the meat to a cutting board and chop it fine with a large knife. Add parsley and rice. Add 2/3 of the liquid in stages and mixing to get a nice wet mixture. Cover with plastic foil and leave in the fridge overnight. The contents should be hardened and shapable. Roll the mixture into balls and roll them in flour. Roll in beaten egg and then in bread crumbs. Deep fry by 350 deg F until golden brown. Serve with spicy, cajun mustard remoulade. |
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