Beef Morcon

Beef Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer of another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.

Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

Optional: Garnish with olives before serving.

Chicken Pastel

Chicken Pastel Ingredients:

• One 1 1/2 kilo chicken, cut in pieces
• One can (14 ounces) Vienna sausage, sliced
• 3 potatoes, diced
• 1 carrot, diced
• 1 cup mushrooms, cut in half
• 1 green bell pepper, sliced in strips
• 1/2 cup sweet peas
• 1 onion, minced
• 1/4 cup grated cheese
• 1 cup margarine
• 2 cups chicken stock (broth)
• 1/2 cup evaporated milk
• 4 tablespoons soy sauce
• 1 lemon extract (juice)
• 1 egg, beaten
• Salt and pepper to taste

For Pie Crust:

• 2 cups flour
• 1/2 cup corn oil or vegetable oil
• 1 teaspoon salt
• 1/4 cup of water

Chicken Pastel Cooking Instructions:

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).