Pringá Stuffed Bread

Ingredients

• 500g (1.1 lb) pork shoulder, boneless 500g (1.1 lb) pork shoulder, boneless
• 500g (1.1 lb) beef brisket 500g (1.1 lb) beef brisket
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 crusty bread loaf, round or oval-shaped 1 crusty bread loaf, round or oval-shaped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, add the pork shoulder, beef brisket, and chorizo. Cover with water and bring to a boil. Reduce heat to low and simmer for 2-3 hours until the meats are tender and easily shred with a fork.
3. 3.
   Remove the meats from the pot and shred them using two forks. Set aside.
4. 4.
   In a separate pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
5. 5.
   Add the shredded meats to the pan with the onions and garlic. Sprinkle with paprika, cumin, dried oregano, salt, and pepper. Mix well to combine and let the flavors meld for a few minutes.
6. 6.
   Cut off the top of the bread loaf and hollow out the center, leaving a thick shell. Reserve the bread pieces for dipping or other uses.
7. 7.
   Fill the hollowed-out bread loaf with the meat mixture, pressing it down gently to ensure it is tightly packed.
8. 8.
   Place the filled bread loaf on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the bread is golden and crispy.
9. 9.
   Remove from the oven and let it cool slightly before slicing. Serve warm and enjoy!

Treat your ingredients with care...

• Chorizo — Choose a good quality Spanish chorizo for authentic flavor. If unavailable, you can substitute with another spicy cured sausage.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the meat mixture.
• Serve the Pringá Stuffed Bread with a side of pickles or olives for a tangy contrast.
• If you prefer a spicier version, add some chopped jalapeños or chili flakes to the meat mixture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Customize the spices to your taste by adjusting the amounts of paprika, cumin, and oregano.

Serving advice

Slice the Pringá Stuffed Bread into thick slices and serve it as a main course accompanied by a fresh green salad. It can also be enjoyed as a delicious appetizer or party snack.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley or cilantro over the sliced Pringá Stuffed Bread. Serve it on a wooden cutting board or a rustic platter to showcase its rustic charm.