Preparando las típicas MORCILLAS o morenas ecuatorianas | Amazonia Ecuatoriana.

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Chicken blood is more accessible and less expensive.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat alternative.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a similar texture while being plant-based.

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Potatoes are more affordable and widely available.

Gather fresh parsley from the garden.

Collect bell peppers and other vegetables needed for the recipe.

Prepare the ingredients on the table, including carrots, parsley, cilantro, onions, garlic, oregano, bell peppers, and corn.

Chop all the vegetables, including cabbage, with help from a family member.

Mix the chopped herbs and vegetables in a large bowl.

Add pork fat and other ingredients like corn and carrots to the mixture.

Season the mixture with cumin and salt to taste, ensuring it is flavorful.

Combine everything well, ensuring the mixture is moist with the addition of pork blood, which is optional.

Use a funnel made from a bottle to stuff the casings with the mixture.

Tie off the ends of the casings securely to prevent filling from leaking out.

Boil water in a large pot until it reaches a rolling boil.

Carefully add the stuffed casings to the boiling water, leaving long ends to lift them out later.

Boil the morcillas for about one hour, ensuring they are cooked through.

After boiling, puncture the morcillas with a knife to prevent bursting during cooking.

Remove the morcillas from the pot and allow them to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary