The Recipe For Muchacho Relleno, A Delicious Colombian Dish

Here are some delicious recipes for muchacho relleno that you can enjoy with family or friends. You just need a little patience and dedication.

There are thousands of ways to share and spend time with your family without having to leave home. On this occasion, we will teach you how to prepare a delicious muchacho relleno , a delicious dish from Colombia. However, the best part about this recipe is that anyone can collaborate on its development, if they wish.

The muchacho , is a dish originating from Santander, in Colombia, in which a special cut is made on the back of the ox, which corresponds roughly to the house in the nuts in France.

It is also a very popular meal in Venezuela and in fact it has become so popular that it is served in restaurants almost all over the world; of course, with different culinary touches.

In addition, the cut is stuffed with pork or beef with a combination of vegetables to give it flavor. The most typical feature of this dish is its reddish color, as nitrite salt and other ingredients are used to prepare it.

In the rest of this article, we’ll show you two different ways to prepare a muchacho relleno . It is worth noting that, although it is a dish that takes time to cook, its preparation is very simple. You just need a little patience and dedication.

The traditional recipe for muchacho relleno

Ingredients

• 12 cloves
• 2 onions (200 g)
• 2 peppers (250 g)
• 15 garlic cloves
• 2 cups of water (200 ml)
• 3 tablespoons of salt (45 ml)
• 4 tablespoons of sugar (60 g)
• 2 cups of olive oil (200 ml)
• Beef nut gîte (2 kg)
• 6 tablespoons of Worcestershire sauce (90 ml)
• 4 tablespoons of soy sauce (60 m)
• 10 small scoops of allspice
• 3 large sprigs of green onion

Preparation

• First, you need a large tray where the heel piece can fit (you can cut it into two parts).
• Then cut all the ingredients into small pieces: onions, green onion, garlic and peppers.
• Then, in a large bowl, pour 1 cup of oil, along with the salt and all the sauces. Then add all the ingredients you cut. Mix until you obtain a well integrated sauce.
• You must then make deep holes in your piece of cottage and fill them with the ingredients for the prepared sauce. The piece of heel should be well stuffed.
• When you have finished filling it, heat a saucepan with the rest of the cup of oil and add the sugar.
• Put the gîte in the saucepan and brown it on all sides. Then add the 2 cups of water, a little more salt (if you like) and cover.
• Then, in a mortar, pound the cloves with the allspice and add them to the saucepan, along with the deposit.
• When the meat has a soft texture, remove it from the pan and cut it into slices.
• Return the meat slices to the pan with the sauce for another 10 minutes.
• Finally, take everything out of the pan, serve and enjoy.

The recipe for  muchacho relleno with wine and vegetables

Remember that this type of recipe takes time, but the result is worth it.

The following recipe is characterized by its very juicy taste, since it includes greater hydration of the meat than the traditional recipe. This makes the meat even more tender.

The  muchacho must be characterized by a soft texture and an appropriate trim, be it a lettuce salad, rice, potatoes or a vegetable casserole.

Ingredients

• 1 larding needle
• 3 onions
• 2 bay leaves
• 3 carrots (250 g)
• 1 stalk of celery (80 g)
• 2 cloves garlic
• 1 cup of water (100 ml).
• 3 slices of ham (12 g)
• 2 hard-boiled eggs
• 2 tbsp. salt (10 g)
• 1 teaspoon of parsley (5g)
• 1/2 cup of red wine (50 ml)
• Beef nut gîte (2 kg)
• 1 cup of beef broth (100 mL).
• 6 tablespoons of olive oil (90 ml)
• 2 teaspoons of black pepper (10g)

Preparation

• To start, make a few incisions in the lodging using a larding needle to be able to insert the eggs.
• Then, in a mortar, crush the garlic, parsley, salt and add the red wine to create a sauce. Pass the ham slices in the sauce and insert them into the gîte.
• Then tie the meat so that the other ingredients do not come out and brown it in a saucepan with the oil until golden brown.
• Add all the ingredients to the pot and pour in the cup of water, cover and let the meat cook until tender.
• Finally, remove from the pan, cut the gîte into slices and serve.

This recipe is ideal when you have guests at home. In addition, at Christmas it is also usually prepared as a main course.

Enjoy your delicious muchacho relleno.