Tutorial Rellenos de Guisquil by Alicia Maher (English)

Prepare the guisquil by peeling and slicing it in half lengthwise.

Boil the guisquil halves in salted water until tender, about 15-20 minutes.

Drain and let cool, then scoop out the flesh, leaving a shell.

In a skillet, heat vegetable oil over medium heat and sauté onion and garlic until translucent, about 3-4 minutes.

Add ground beef to the skillet and cook until browned, about 5-7 minutes.

Stir in bell pepper, tomato sauce, cumin, salt, and black pepper; cook for another 5 minutes.

Mix the scooped guisquil flesh into the beef mixture and combine well.

Stuff the guisquil shells with the beef mixture, pressing down gently.

In a bowl, beat the eggs and dip each stuffed guisquil half into the egg mixture.

Coat the guisquil in bread crumbs, ensuring even coverage.

Heat vegetable oil in a deep pan over medium heat until shimmering.

Fry the stuffed guisquil halves until golden brown, about 3-4 minutes per side.

Remove from oil and place on paper towels to drain excess oil.

Garnish with chopped cilantro and serve with lime wedges.

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