Relleno

One of the most important dishes of the Nicaraguan culinary art during December festivities is the famous Nicaraguan Relleno. It is the inevitable side dish at Christmas Eve dinner, and more than a dish to celebrate, the Relleno is a meal that unites families during the holidays. 

It involves a lot of stirring (the mix burns easily otherwise) but trust me, the flavors that come from it are exquisite. 

INGREDIENTS: 

2 chicken breasts, cut into pieces

1 pound of pork filet or pork shoulder, cut into pieces

1 loaf of bread

1 Liter milk 

1 1/2 cups of butter 

1 cup olives 

1/2 cup capers 

1/2 cup raisins 

1 cup dried plums 

1 onion minced 

Celery 

Carrots 

1 1/2 cup ketchup 

1/2 cup mustard 

2 Tbsp Worcestershire sauce

 

DIRECTIONS: 

1. Cut bread into smaller pieces and soak it in milk. Let it rest. 

2.  In a pot, boil chicken with carrot, onion and celery for about 20 min. Remove chicken and boil pork for 20 minutes.

4. Blend the soaked bread. Set aside.

5. Once the chicken and pork are cooked, blend them separetly. Set aside.

6. In a big pan, melt butter. Add onion and cook until translucent. Add pork. Stir and then add the chicken.

7. Season with salt and pepper. Stir.

8. Add raisins and dried plums. Stir. 

9. Add blended bread with milk. Stir. 

10. Add olives and capers. Stir.

11. Add ketchup and mustard. Stir. 

12. Add Worcestershire sauce Yes! Keep stirring until the mix it’s pasty!

13. Transfer to a plate and let it rest.

14.Pack in a Dipper and enjoy! 

Submitted by Ara @lunchbox.for.3