- 1 pc Carrot, medium-sized, finely chopped
- 1 pc Onion, small, finely chopped
- 1 pc Red Bell Pepper, finely chopped
- 60 g Pickle Relish
- 50 g Raisins
- 4 pcs Chorizo de Bilbao, finely chopped
- 1 cup Sweet Ham, finely chopped
- 100 g Skim Milk
- 20 g Iodized Salt
- 50 g Brown Sugar
- 100 g Bread Crumbs
- 2 pcs Eggs, Large
- Aluminum Foil to wrap
In a bowl, combine all ingredients and mix until well blended. Place about 100 g of mixture on a piece of foil and roll into a loaf, making sure the mixture is tightly packed and wrapped securely by the piece of foil. Close by twisting both ends of the foil. You can modify the amount depending on how big and how many you want to make per preparation. Put the embotido packs in a steamer and steam for 45 minutes. Embotido is served sliced into rings.
Freeze remaining embotido packs for longer shelf life. Now you have an easy-to-serve dish to be reheated in a few minutes before serving. To heat, steam (with foil) or microwave (without foil). Serve immediately.
Back to Our Christmas Dinner 2009.