INDIOS, MEAT SAUCE, CUBIO AND ULLUCUS

‘Indios’:

1 leaf

20 gr corn dough

60 ml 3-stage sauce

1 gr powdered cubio

1 gr powdered ullucus

Corn dough:

1500 gr young corn

500 gr curd

20 gr parsley

300 gr sugar

5 gr salt

Meat sauce:

2 kg beef bones

1 kg chicken wings

1 kg knuckle of pork

400 g white onion

300 gr carrot

60 gr garlic

1 litre red wine

2 kg potatoes

8 cobs corn

Water

Powdered cubio:

1 kg cubio

Powdered ullucus:

1 kg ullucus 

Corn dough: Remove the grains from the cobs and process with the other ingredients. Transfer to a frying-pan and cook over a medium heat until the liquids evaporate and the dough becomes compact. Set aside.

Meat sauce: Brown the 3 types of meat (beef, chicken and pork) together in the oven. Transfer to a frying-pan, add the vegetables and brown for 15 minutes. Deglaze with red wine and cook for 3 minutes to evaporate the alcohol.

Add the water and simmer for 24 hours. Strain into a saucepan and add the grated potato and the corn cob in pieces. Add coriander and onion and simmer for 1 hour. Remove the pieces of corn cob and transfer the rest to a food processor.

Powdered cubio: Place the cubio in a vacuum pack and cook for 6 hours at 80ºC. Remove and blend. Transfer the mixture to a silpat and dehydrate for 6 hours at 160ºC. When crisp, transfer to a mortar and crush to a powder.

Powdered ullucus: Place the ullucus in a vacuum pack and cook for 6 hours at 80ºC. Remove and blend. Transfer the mixture to a silpat and dehydrate for 6 hours at 160ºC. When crisp, transfer to a mortar and crush to a powder.

Arrange the dough at the centre of the leaf. Fold and spread the dough to the sides until an even height.

Serve, sprinkled with the powders. Add sauce.