Guatita

Ingredients:

1. 1 pound of belly (Librillo: white honeycomb looking tissue), cooked and cut into small pieces.

2. 1 pound of peeled and cut potatoes

3. 2 spoonfuls of cut red onions

4. 2 spoonfuls of cut white onion.

5. 1 spoonful of chopped cilantro

6. 1 cut pepper.

7. 1 cut tomato.

8. 2 pieces of finely cut garlic

9. 4 spoonfuls of oil with achiote

10. 4 spoonfuls of toasted and ground maize.

11. 1½ cups of milk

12. 4 cups of water

13. 2 avocados

14. Salt

15. Pepper

16. Plate of flour

Preparation:

• Rinse the librillo thoroughly under cold water.
• Rub lime all over
• Rub flour on both sides. Let it sit for 5 minutes.
• Repeat the above process two more times (this process kills any bacteria that may exist on the librillo)
• Rinse after you’ve “cleaned” the librillo one last time and rub some more lime on it. Chop the librillo into ¼ inch pieces.
• Blend peanuts & milk together.

Cooking:

In a pot fry with oil, the onions, cilantro, pepper, tomato and garlic, seasoning with salt, pepper and oregano. Add the potatoes and the belly, fry it for 5 minutes.

Later add the blended peanuts and milk mixture.

Cook for 10 minutes, stirring frequently.

Add a little more hot water and cook until the potatoes are soft.

Serve warm with slices of avocado and toasted maize (corn).