In my father’s hometown in Laguna, there’s this particular lady known to make great embutido. My paternal grandmother would make sure that she orders from this lady several rolls of embutido enough for us to feast on and there’s even more for us to take home. We just store them in the freezer and fry or steam it whenever we want our embutido dose. Embutido is similar to meatloaf; it is a mixture of ground meat, spices, egg and extenders which is usually day old bread. You can bet that there’s always embutido on the table during birthdays, fiestas (town feasts) and other occasions. Meat used is usually pork but since we were conscious not to use pork as much as possible, I use ground chicken instead.
½ kilo ground chicken
1 piece chorizo, finely chopped
2 tablespoon pickle relish
½ cup raisins
1 medium-sized carrot, finely chopped
½ teaspoon ground black pepper
1 onion, finely chopped
1 egg ½ cup bread shredded
1 red bell pepper, chopped salt to taste
6 regular sized hotdogs, casings removed (1 hotdog per embutido roll)
1/3 block cheddar cheese, sliced into vertical strips
- Combine all ingredients except the hotdog and cheese in a bowl. Usually this would make around 6 rolls.
- Divide the mixture into 6 portions on pre-cut aluminum foil pieces. If you don’t like hotdog and cheese in you embutido, you can proceed with step 4.
- Lay one hotdog and the cheese strip beside it on each portion of the mixture. As for my roll, I usually place 2 cheese strips beside 1 hotdog. Cover the hotdog and cheese with the meat mixture in such a way that the hotdog/cheese combo is sandwiched within the meat mixture.
- Roll the aluminum foil, enveloping the meat mixture inside and twist each end to seal.
- Steam for 30-40 minutes.
Experienced cooks say that embutido becomes tastier when the meat has absorbed the flavor of the other ingredients, that’s why it’s best to serve it a day or two after cooking. I prefer to cook my embutido this way: cut the refrigerated rolls into pieces and dip it in egg then fried. Some prefer eating it cold and serve with thousand island sauce or plain ketchup.
How about you, how do you like your embutido?