Embutido Recipes

Steps:

• Preheat oven to 300. Put 2 eggs in a saucepan, and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 5 minutes. Remove eggs, and place in cold water to cool, then peel and cut in half lengthwise.
• In a large mixing bowl, beat the remaining 2 eggs, and combine with the cheese, ham, peas, raisins, onion, sausages, relish, ketchup, salt and a few cracks of black pepper. Fold in the ground pork, then mix it with your hands until thoroughly combined and the mixture starts to stick together. Heat a dry frying pan over medium heat, and cook a spoonful of the mixture. Taste the mixture, and add more salt or pepper if needed.
• Line a large baking pan with greased foil, leaving some overhang on all sides. Spread the embutido mixture into a rectangle about 12 by 17 inches. Place the boiled egg halves in a line down one of the long sides of the rectangle. Starting from that edge, lift the foil to roll the meat mixture - with the eggs - over itself, and roll all the way to the other side to form a cylinder (like a jelly roll). Pat the embutido to create a uniform shape, and wrap the foil tightly around it, crimping the ends to seal.
• Place the foil-wrapped embutido in the center of the pan, and place in the oven. After 45 minutes, remove the embutido and turn on the broiler. Unwrap the foil and let embutido rest for 10 minutes, then broil until lightly browned, about 3 minutes. Let rest 3 minutes, then slice.
• While the embutido is roasting, set a small saucepan over medium-high heat and combine 3 tablespoons calamansi juice, soy sauce and broth. Simmer until reduced by half. Thoroughly combine the cornstarch with the remaining calamansi juice and whisk into the sauce. Bring to a boil, and when it is thickened, remove from heat. When embutido is cooked, reheat sauce over medium heat until steaming, then whisk in butter, one chunk at a time, to emulsify.
• Serve embutido on a platter with watercress and sauce, with steamed white rice on the side.

Steps:

• Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
• Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
• Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
• Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55-70 minutes. Let cool 10 minutes.
• Transfer embutidos to a platter; slice.
• Do Ahead
• Embutidos can be baked 4 days ahead. Let cool, cover and chill.

Steps:

• Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and set up an ice bath in a large bowl. Carefully drop 6 eggs into the hot water, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.
• Roughly chop the chorizo, then transfer to a food processor. Give it a few quick pulses to break into small crumbs.
• In a large bowl, add the chorizo, butter, Parmesan, pickles, olives, raisins, garlic, pepper and remaining 1 tablespoon salt and stir to combine. Crack in the remaining 3 eggs. Add the pork and gently mix to combine. (You'll want to work lightly to avoid packing the meat mixture tightly.)
• Heat the oven to 350 degrees.
• Tear two 15-inch-long sheets of aluminum foil. Divide the meat mixture into four portions. Position one sheet of aluminum foil in front of you, with one long side nearest you. Arrange one portion of meat in a 3-by-10-inch rectangle lengthwise in the center of the aluminum foil. Lay 3 whole, peeled hard-boiled eggs lengthwise across the top of the meat mixture, leaving about 1 inch between each egg. (You want to leave space between the eggs, so you can fully wrap them in meat to protect them from overcooking.) Add one portion meat mixture on top, tucking the meat between the eggs and around the edges and flattening the meat mixture on top. Pat the mixture into a log, completely encasing the eggs with meat.
• Working with the long edge nearest to you, lift the foil, and fold it away from you to completely cover the log, then roll the log gently until it's covered lengthwise with foil. Tuck in the sides: Starting on one side, where the foil overlaps, fold that edge in tightly over the meat, then create four additional folds in a clockwise motion until the end of the embutido is fully covered. Set the torchon vertically, sitting it on the sealed base you've just created, and do the same to the top, sealing it shut in five folds and pressing down to eliminate any air gaps. Repeat with remaining meat and eggs, forming a second torchon.
• Tear a 16-inch length of plastic wrap, and set one torchon in the center of the plastic wrap. Lift the length of plastic wrap closest to you to cover the torchon, then roll the torchon away from you to the edge of the plastic wrap until the torchon is covered lengthwise. Twist the excess plastic wrap tightly at both tips. Repeat two more times, using two more layers of plastic wrap, then after third layer, using your dominant hand, tightly grasp one twist of the torchon. Using your other hand, roll the torchon on the surface toward you, while keeping the twist secure with your dominant hand, increasing tension to create a compact cylindrical shape. Tie the excess twist into a knot, then twist and knot the other end tightly to secure. Your torchon should be roughly 2 1/2 by 10 inches, roughly the size of a salami. Repeat with remaining torchon.
• Transfer torchons to a large cast-iron pot or deep roasting pan. Cover completely with room temperature water (torchons will float). Transfer both to the middle rack of the oven and cook until pork is cooked through, about 1 hour. (Pierce with cake tester, then hold the cake tester up to the bottom of your lip: If it feels hot, the meat is cooked through.) Remove torchons from the water, and rest on a cutting board to cool and set, about 10 minutes. Unwrap them and cut into slices. When unwrapping, beautiful cooking juices will be released; save them for serving. Transfer embutido slices to a platter and drizzle with reserved cooking juices. To serve, sprinkle with flaky sea salt.

Steps:

• Combine all ingredients in a bowl.
• Mix thoroughly.
• Roll mixture in foil and steam for 1 hour.
• Let cool.
• Chill for 4 hours or overnight.
• Slice diagonally.

Steps:

• Beef Embutido.
• 1. Preheat oven to 350 degrees F.
• 2. In a large bowl, mix together ground beef, carrots, onion, red bell pepper, tomato sauce, cheese, pickle relish, garlic, panko, eggs, salt and pepper.
• 3. Mix well.
• 4. Place the Reynold's Wrap Foil on a flat surface. Spray with non-stick spray.
• 5. Place the meat mixture on the foil and flatten, about 1/2 inch thick. Make sure you have enough space on the sides for sealing.
• 6. Place the sliced hotdog and quartered hard boiled egg in the middle of the meat mixture (forming a line).
• 7. Grab one end of the foil and fold over towards the middle covering the hotdog and egg. Press down gently to pack in the meat.
• 8. Grab the other end of the foil and fold again towards the center, forming a cylinder. Try to make your "meat roll" as compact as possible.
• 9. Grab the two ends of the cylinder and give it a twist to seal.
• 10. Do the same for the rest of the meat mixture.
• 11. Place the meat roll on a shallow baking pan.
• 12. Bake in the oven for 1 - 1 1/2 hours, depending on how thick the meat rolls are.
• 13. You can take one meat roll out and open it carefully to check for doneness, or you can use a meat thermometer (160 degrees F).
• 14. Slice diagonally to serve. About 1/2 inch.
• Peach Sauce.
• 1. In a small sauce pan, bring 1 cup of water to a simmer.
• 2. Add sugar while stirring till dissolved.
• 3. Add in peaches, honey, lemon juice, and salt. Stir to coat peaches.
• 4. Bring it to a boil and let it simmer for about 20 minutes.
• 5. Remove from heat and transfer to a food processor or blender (you can also mash the peaches for chunkier sauce).
• 6. Pulse till smooth.
• 7. Add parsley and mix.
• 8. Drizzle some of the sauce on the Embutido. Place the rest of the Peach Sauce in a bowl for extra sauce.
• Serve with rice and your choice of vegetables.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix together the ground pork, luncheon meat, chorizo de bilbao, pickle, raisin, eggs, salt, and pepper in a large bowl. Form the mixture into 2 logs and wrap with aluminum foil. Place the wrapped logs in a baking dish.
• Bake in the preheated oven for 1 hour.
• Set the meatloaves aside to rest. Carefully drain the drippings from the baking dish into a small saucepan placed over medium heat. Stir the soy sauce and corn flour into the drippings; bring to a boil. Cook the mixture at a boil, stirring continually, until the sauce is thick, 5 to 7 minutes. Unwrap the meatloaves and slice; serve the sauce over sliced meatloaf.