Assorted Meat
4 servings
35 minutes
Meat assortment is a vibrant dish of Latin American cuisine that combines the rich flavors of chicken fillet and pork. The recipe's origins trace back to the traditions of Latin family gatherings where meat always held a central place. Chicken and pork, ground together with onions and aromatic spices, acquire a tender texture, while the addition of tomato paste gives a slight tanginess. Baking in the oven makes the dish juicy with an appetizing golden crust. This meat assortment is versatile: it can be served hot with a side dish or chilled as a hearty appetizer. Sprinkled with fresh herbs, it reveals new flavor nuances and pairs perfectly with traditional Latin American sauces and tortillas.
1
Rinse the chicken fillet and boil it in slightly salted water. Remove from the broth, dry it, and pass it through a meat grinder.
- Chicken fillet: 300 g
- Salt: to taste
2
Wash the pork and also pass it through a meat grinder. Peel the onion and chop it very finely or also pass it through a meat grinder.
- Pork: 500 g
- Onion: 1 head
3
In a deep bowl, mix chicken meat, pork, onion, rinsed raw rice, tomato paste, and half a glass of water. Mix well. Add salt, pepper, a bit of marjoram, and mix again thoroughly.
- Chicken fillet: 300 g
- Pork: 500 g
- Onion: 1 head
- Rice: 1 tablespoon
- Tomato paste: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Marjoram: to taste
4
Place the resulting mixture in a fireproof baking dish, spread it evenly over the surface, and put it in an oven preheated to 160–180 degrees. Bake for about half an hour. The finished dish can be served hot or cold, sprinkled with finely chopped herbs.
- Green: to taste