Ingredients:
• 1 pound ground beef
• 1 pound ground pork
• 4 large eggs
• 1 cup finely grated cheddar cheese
• 1 cup finely chopped Spanish chorizos, skins removed
• 1 cup chopped carrots 1 cup raisins
• 2 Tablespoons soy sauce
• 1 teaspoon liquid seasoning
• ¼ cup flour
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon paprika
• 2 Tablespoons extra virgin olive oil
• 1 whole onion, sliced
• 1 teaspoon minced garlic
• 1 large can tomato sauce
• 1 can tomato paste
• 2 cups broth
Procedure:
• Mix in together the ground meats, eggs, cheese, chorizos, carrots, raisins, flour, soy sauce and seasonings in a large bowl. Make sure that you blend well all the ingredients. Shape this mixture into 3 large logs and individually in plastic wrap, then in aluminium foil and refrigerate overnight.
• The next day, heat the extra virgin olive oil in a large skillet. Saute the onions and then add the tomato sauce, paste and broth. When the sauce boils, lower your heat to simmer.
• Unwrap the meat rolls and place it in the simmering tomato sauce broth. Cook for about an hour and a half over a very low fire.
• Once cooked, allow the morcon meat rolls to linger in the sauce till ready to serve.
• Cut the rolls in half inch slices and serve with steaming rice
This recipe makes 3 large meat rolls (serves 4 to 6 each roll)
