Food, drink, film and other random thoughts from The Lone Star State.

Monday, August 22, 2005

Brazilian Sampling - Picadinho de Porco Torta

  • 1 T Butter
  • 1 Onion, grated
  • 3 Tomatoes - peeled, seeded, and chopped
  • 2 lb Ground Pork
  • 1/2 lb Chorizo or other smoked sausage, chopped
  • 4 T Lemon juice
  • Salt
  • Pepper
  • 1/4 C Parsley, chopped
  • 2 Hardboiled Eggs
  • 3 Bananas
  • Tortillas
  • White Cheese (Jack), grated

1) Heat the butter in a skillet and saute the onion for 2 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture is thick and well blended. Add the pork and the sausage and continue cooking for 20 minutes until the pork is cooked through, breaking up the meat with a fork. Add the lemon juice and salt and pepper to taste and cook for a few minutes longer. Transfer the hash to a warmed serving dish and sprinkle with the parsley, the egg whites, finely chopped, and the egg yolks, sieved. Keep warm.

2) In a separate skillet heat a small amount of butter over medium heat. Add one tortilla to the pan, cover the tortilla with a small amout of cheese. Cook until cheese melts. Remove to plate.

3) Add a small amount of butter to the skillet. Add another tortilla, a small amount of cheese and then the pork mixture. Place the cooked tortilla on top of the pork mixture and cook until bottom cheese melts and torta is warmed through.

4) Remove the torta and let cool slightly before cutting into 8 pieces.

5) Halve the bananas crosswise, then lengthwise, and saute in butter until browned. Surround the torta slices with the bananas.


Blogger Sangroncito said...


2:52 PM

Blogger Jim said...

Oh yeah! No left overs of this one :)

5:33 PM


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