During cold days, we enjoy more substantial dishes, and cold cuts, like chorizo, are usually an excellent option. We share a recipe for stuffed malaya with vegetables and sausages.
Also known as stuffed matambre in Chile, it has its roots in Latin American culinary tradition.
Its history dates back to old recipes from mestizo cuisine that combined local ingredients with European influences.
Malaya or stuffed matambre
Ingredients
1 ½ kilogram of Malaya or matambre
1 Onion diced
1 Red bell pepper diced
1 Green bell pepper diced
Chopped parsley or cilantro
Garlic
1 pinch of Salt
1 pinch of Pepper
2 Hard-boiled eggs
150 grams of Sausage
Aluminum foil
Preparation
Step 1 : For the filling, first sauté and cook the onion, peppers, and parsley or cilantro for a few minutes until soft (about 10 minutes). Season with salt and pepper to taste.
Step 2 : Place the matambre on the aluminum foil and distribute the filling, sausage, and eggs on top.
Step 3 : Arrange the vegetables towards the back so that when rolled, they are on the outer layer and can impart their flavor to the dish.
Step 4 : Roll up the meat and then cover it with aluminum foil. If your foil isn't very thick, we suggest wrapping it in another layer.
Step 5 : Once the package is ready, place it in a pot with boiling water and add some seasonings to taste, such as salt and pepper.
Step 6 : Let it boil for about two hours or more. If a knife pierces the meat easily, it means it's ready.
Step 7 : Let it rest in the pot for about 45 minutes.
Step 8 : Remove from the pot, take off the foil, and to serve, heat in the microwave or in a pan with some of the cooking broth.
Step 9 : Serve with mashed potatoes.
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