Beef Embutido Recipe

Preheat your oven to 375°F (190°C). Prepare a roasting pan by adding about 2 inches of water and set a roasting rack over it.
Heat approximately one tablespoon of canola oil in a skillet over medium heat. Sauté the chopped onions until they become soft and translucent. Once done, transfer the onions to a plate and allow them to cool completely before mixing.
In a large mixing bowl, combine the ground beef, drained crushed pineapple, shredded carrot, sautéed onions, raisins, banana ketchup, and beaten eggs. Season the mixture with salt and pepper. Using clean hands or a spoon, mix thoroughly until all ingredients are well-distributed and cohesive.
Lay out a sheet of 12-inch aluminum foil on a flat surface. Take one-third of the beef mixture and spread it onto the foil, shaping it into a rectangle roughly 6 to 8 inches long. Place slices of hard-boiled egg and Vienna sausage along the center of the meat mixture.
Roll the foil carefully to form a tight log approximately 3 inches in diameter, enclosing the filling securely. Crimp both ends of the foil to seal. For extra security, double wrap the log in another sheet of foil. Repeat the process with the remaining meat mixture.
Arrange the wrapped logs on the roasting rack and place the pan in the preheated oven. Bake for 50 to 60 minutes or until a thermometer inserted into the center of the log registers 160°F (71°C).
Remove the embutido from the oven and let it rest for 8 to 10 minutes before unwrapping the foil. Allow it to cool completely before the final step.
Heat about one inch of canola oil in a pan over medium heat. Add the embutido and fry, turning as needed, until the exterior is evenly golden brown.
Let the cooked logs sit for 3 to 5 minutes before slicing into desired portions. Serve warm and enjoy.

Beef Embutido Recipe

Ingredients

For Filling

Instructions

Nutrition