Elbow Pasta and Hawaiian Salpicon

Good afternoon, today I will share how my inspiration for cooking was born. Memories of my childhood come to mind, seeing my parents and siblings gathered at mealtime. Those times were beautiful, but they change, and we have to adapt and move forward. When I was 8 years old, I watched my grandmother in the kitchen making butter, and I loved seeing how the fat separated from the milk and turned into butter. I asked her if she would teach me to make it, and she began to teach me how to cook, providing me with recipes and tips. It is a pleasure for me that through food we can show our love to the family.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

20

Servings

1 package elbow pasta, No. 2 La Moderna
3/4 kilos skirt steak
3 cloves garlic
aromatic herbs, to taste
2 onions, medium-sized
1 can pineapple, in pieces
3/4 cups seasoning sauce
3/4 cups olive oil
1 can ear corn
1 bunch fresh cilantro
5 serrano chiles
750 milliliters meat broth
salt , to taste

Preparation

30 mins

45 mins

Low

Cook the meat with water, onion, garlic, and herbs until tender; add salt.
Heat the water until it boils, add the pasta, salt, and cook for 10 minutes or until the pasta is al dente.
Wash all the vegetables. Peel the potatoes, cut them into small cubes, and cook them in boiling water.
Shred the meat and add potatoes, corn, sliced onion, pineapple, chopped cilantro, chopped chili, and elbow pasta.
Mix the meat broth with the seasoning juice and olive oil. Add to the meat with a little salt and mix until integrated.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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