It is a very popular recipe in Central America, as several countries include it in their menus. It is especially recommended for those suffering from anemia.
Stuffed Beef Spleen, a traditional recipe from El Salvador, has been passed down from generation to generation, forming an important part of the local gastronomy. This flavorful dish is appreciated for its versatility and nutritional properties. Its preparation reflects the importance of culinary culture in the Central American region.
We hope you are encouraged to prepare this exquisite recipe and enjoy every bite together.
Stuffed Beef Spleen
Ingredients
1 Stuffed beef spleen
1 kilogram of Ground beef
1 Green chile
1 Finely chopped onion
4 Tomatoes
1 Bay leaf
1 Sprig of thyme
½ cup of Cooked chickpeas
½ cup of Cooked peas
2 cups of Cooked rice
1 pinch of Garlic powder
1 pinch of Cayenne pepper
1 pinch of Black pepper
Oil
1 pinch of Salt
Preparation
Step 1 : The procedure for preparing this dish begins by cutting the spleen from one end and carefully extracting the internal content, avoiding breaking it or leaving it too thin to withstand cooking.
Step 2 : In a saucepan, sauté a tablespoon of onion and another of green chili, adding the ground beef and cooking in its juices.
Step 3 : Incorporate cayenne pepper, black pepper, garlic salt, and a little salt, adjusting the seasoning if necessary.
Step 4 : Once the meat is sautéed, mix it with the rice, chickpeas, and peas, reserving the mixture.
Step 5 : In a blender, process the tomatoes with the remaining green chili and onion, bringing the mixture to the heat and adding salt, bay leaf, and thyme, letting it boil.
Step 6 : It is recommended to use a not very deep pot so that the filling does not float.
Step 7 : Fill the spleen with the rice and meat mixture, sewing it with thread and needle to prevent the filling from escaping, and place it in the pot with the sauce.
Step 8 : It is recommended to baste the spleen from time to time with the sauce and sprinkle it with the same.
Step 9 : Once cooked, bake for a few minutes to brown the outer part of the spleen.
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