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1.Put the ham, the chorizo, the pepper, the onion, and the garlic in a pan. Cook them several minutes.
2.Add the tomato sauce, salt and pepper and cook for two or three minutes.
3.Pour the sauté in a cooking pot and add some water, corn and potatoes.
4.Cook to medium fire around 20 minutes.
1.Make four thin omelettes with a single egg and a pinch of salt.
2.Boil the potatoes with salt and reduce them to purée while adding butter and pepper.
3.Put portions of this purée covering every omelette and roll them.
4.Serve along with ketshup.
1.Marinate the turkey from the inside and the outside with crushed garlics, salt, pepper and oregano, as well as cumin. Squeeze an orange as well.
2.Leave this marinated meat preferably from the previous night.
3.Stuff the turkey with cooked rice to the "moros y cristianos" or congri style, which continues to soften inside the turkey so it does not completely cook. In addition, it is not advisable to exceed while stuffing the turkey because the turkey grows even more.
4.Close the turkey by sewing it with a thread and put it to the oven to 150ºC during 2 ½ or 3 hours.
5.Spread some kind of fat while you roast the turkey so it not burn or drys too much.
1.Use a machine to grind the meat.
2.Fry the onion, garlic, red pepper, parsley, everything well cut into small pieces, with the tomato and the hot fat.
3.Add the ground meat with the salt, pepper, oregano and dry wine.
4.Let it cook to low fire until the meat softens and becomes juicy.
1.Brown the chicken in butter and dust it with salt, garlic and pepper.
2.Put the onion cut in slices over the chicken, add the wine and cook to low fire for at least 30 minutes or more if necessary.
3.If you want the juice made by the chiken to create a dense sauce, slightly cover it with flour before browning it.
Translated by: Osmany Ortiz González (Azurina)