Spaghetti with Two Meats (Sopa Seca) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 1 tablespoon corn oil | 2 cloves garlic, ground to a paste with 2 tablespoons water | 1 medium onion, chopped (1/2 cup) |
| 1/8 teaspoon pepper | 1/8 teaspoon ground cumin | 1 teaspoon salt, or to taste |
| 1/2 cup chopped ripe tomato | 1 pound boneless beef, cut into 1-inch cubes | 1 pound boneless pork, cut into 1-inch cubes |
| 3 small potatoes, peeled and cut into 1/2-inch dice | 2-1/2 cups water | 1 pound spaghettic (#8), broken in half |
| 6 sprigs fresh cilantro, chopped | ||
| 1 | Heat the oil in a pan. Add the garlic, onion, pepper, cumin, salt, and tomato and stir-fry for 2 minutes. Add the 2 meats and potatoes and fry over low heat for 5 minutes. |
| 2 | Add 1 cup of the water, cover the pan, and cook until the meats are almost tender, about 45 minutes. |
| 3 | Add the spaghetti to the paan with the remaining 1-1/2 cups water and bring to a boil. Cook over low heat for 15 minutes until al dente. Stir in the cilantro. The sopa seca should be moist, the meat tender, but there should be very little sauce. |