Te enseñamos a preparar un rico tapado olanchano

Sauté 1 medium onion in a pan.

Add 1 small bunch of culantro, 3 cloves of garlic, 1 small sweet pepper, 1 tomato, and 1 sprig of green onion to the sauté.

Sauté these ingredients until well cooked with the salted meat.

Prepare 1 kg of salted meat by washing it to remove excess salt, then soak it in hot water for a while before rinsing with cold water.

Add approximately 1 L of hot water to the pot and cook the salted meat for about 2 hours until tender.

After 2 hours, check the tenderness of the meat; it should be soft.

Add a smoked pork rib for flavor.

Add a smoked chorizo to the pot.

Pour in 2 cans of coconut water.

Add the yuca to the pot to start softening it.

Once the yuca is boiling, add 1 green banana and 1 ripe plantain.

Add some chicharrón for additional flavor.

Add more achote for color and flavor.

Cover the pot with banana leaves to cook the ingredients evenly.

Add 1 nail (clove) to help the cooking process.

Once cooked, remove the banana leaves and serve the tapado with white rice.

Equipment Needed

Spice Level: