Carbonada Argentina | Carbonada in a Squash Recipe

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Carbonada in a Squash

• 1 squash of about 8 and 13 pounds

• butter

• sugar

• milk

• 1 small coffee cup of melted lard or oil

• 1 onion

• 1 clove of garlic (optional)

• 2.20 pounds of beef without fat and nerves

• 1 can of tomato

• 1 branch of aromatic herbs

• water or broth

• 2 carrots

• 20 ounces of squash

• 3 potatoes

• 2 sweet potatoes

• 2 corn cobs or 1 can of shelled corn

• 10 ounces of cuaresmillos peaches or ½ can of peaches in syrup

• salt

• pepper

• sugar

Wash the squash, cut open one side and remove the seeds from the inside. Spread the interior with butter, sprinkle with sugar, add a little of milk not to let the pulp dry. Put the lid back on and bake in a pre-heated oven for 75 minutes. In a frying pan, fry the onion and the chopped garlic lightly in oil or lard. Add the minced meat and continue cooking a few more minutes and then add the tomatoes. Cook between 8 and 10 minutes. Add the aromatic herbs. Add broth or water until all the ingredients are covered and continue cooking. Add the diced carrots, the squash, the potatos, the sweet potatoes, the grated corn, the soaked cuaresmillos peaches, and season. Cook until the ingredients are done and a thick mixture is obtained. Stuff the squash with it and take it to the oven for 10 minutes. Serve while hot. Remove some of the pulp with a ladle and pour it into a plate.

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