Perico

Ingredients:
4 eggs
1 tomato chopped
into squares
1 small onion chopped
into squares
1/8 lb of ham chopped
into squares
1 teaspoon butter Salt to taste
Preparation:
In a pan add butter to cook over a low heat, add the eggs, tomato, onion, ham and salt, beating until the eggs are well cooked, serve, can be accompanied with arepa or bread

Cachitos de Jamon

Ingredients:
1 lb of wheat flour
½ tbsp of salt
1/8 lb of sugar
1/16 lb of fresh yeast
1/8 lb of butter
1 tsp of essence of
cheddar cheese
1 egg
Fill:
½ lb of ham sliced thinly
1/3 lb of bacon sliced thinly
1 tsp of butter
2 beaten eggs
Preparation:
In an table place the flour in the form of crown, in the center, add the salt, sugar, yeast and butter, mix with your hands, and add the warm water gradually, mixing go, add the essence of cheese and continue kneading by about 10 minutes, or until you have a smooth and elastic mass. Let stand covered with a clean, damp cloth.
Apart in a bowl mix the ham, bacon and butter, if necessary add a pinch of salt. Book cooled. Once past at least thirty minutes, take the dough and draw air, whisk again and cut pieces of about 1/9 lb each, Stretch using a roller with triangular shape placing triangles in a greased surface.
When all the triangles are stretched begin arming the cachito. Start by placing in the wide triangle a little filling, closing well plugging and filling goal tips inward roll surplus with the tip of the triangle of caring inroll well. Give crescent shape and place on a greased tray.
Once cachitos are all armed, lead without turning on the oven to grow once double its original size, paint with beaten egg very well, leading to the oven at 350 degrees until they be golden brown.

Bollos Pelones

Ingredients:
1 lb precooked white corn flour
2 water cups
For the fill
½ lb Ground beef
3 medium tomatoes grated
1 small onion grated
2 cloves garlic grated
1 branch of parsley cut into small squares
1 teaspoon olive oil
Salt and pepper to taste
Preparation:
Preparation fill:
In a pre-heated pan with oil, add the tomatoes, Onion, Garlic, Parsley And finally add the meat, fry until it is cooked well
Preparation of Bollo: In a bowl add the water and salt and flour, Then knead with your hands until the mixture is well compact, later to make 5 balls of dough, Open a hole to put the fill that previously was prepared, Plug the hole with the same dough, Then in a pot with boiling water add balls, when the Bollos raise the surface of the water, Remove and serve

Bistec a Caballo

Ingredients:
1 and ½ lb of beef loin
sliced cut into 6
4 tbsp of butter
1 tbsp of oil
1 tsp of mustard
2 tbsp of Perrins sauce
2 tsp of crumbled thyme
2 onions chopped
6 tomatoes chopped
6 egg
Salt and pepper to taste
Preparation:
To melt the butter in a frying pan, add the oil and when it be hot, fry the steaks for 2 or 3 minutes on each side, giving them a return only once to remove and reserve. Then, in the fat remaining in skillet mix mustard, room perrins, thyme, salt and pepper and cook chopped onions over medium heat for 5 minutes.
Add tomatoes, lower the heat, cover and cook about 3 minutes additionals. Then again put the meat into the pan, cover with the sauce prepared and leave for a few minutes to warm. Serve meat covered with the stew and with a fried egg on top of each fillet.

Caraotas Negras

Ingredients
1/2 kilogram black beans (Caraotas Negras)
1 sprig fresh cilantro
salt and pepper to taste
1 tablespoon vegetable or corn oil
1 small spanish sausage link (Chorizo Espanoil)
2 medium Onions -- chopped
3 small sweet seasoning peppers (aji dulce) -- chopped
3 small spring or green onions -- chopped
1 large bell pepper -- chopped
2 teaspoons minced garlic
1 teaspoon cumin powder (or to taste)
1/4 teaspoon oregano
2 bay leaves, whole
1 cube chicken bouillon
1 tablespoon tomato sauce
Preparation:
Clean and rinse the beans. Cover with water and soak overnight. Strain the beans and place in a large pot with approximately 1 litre of fresh water and baking soda. Simmer slowly. When the beans are soft add salt, pepper, sprig of cilantro and simmer. In a large frying pan, add the oil and sauté sausage, add the garlic, onions, peppers. Dissolve and add the chicken bouillon.
Remove the cilantro from the beans and mix together the beans and sausage and Simmer approximately 15 minutes.

Tequenos

Servings: 12

Ingredients
12 cups of flour
1 cup vegetable oil
1 egg
1 teaspoon salt
1 teaspoon sugar
2 pounds of white cheese (farmer's cheese tends to work, also)
Preparation:
Combine the flour, oil, egg, salt and sugar in a bowl. While kneading, add a tablespoon or two of water. If you need to, take the dough out of the bowl and knead it on a floured cupboard, adding flour until the dough does not stick to your hands. Let the dough rest for 1-2 hours. While the dough is resting, cut the cheese into strips into a finger-like shape. They should be maybe 1/2" by 1/2" by 3". Don't make the"fingers" too long, or they will be more difficult to use later.
After the dough has rested, shape it into balls slightly larger than your fist. Roll them out until they are 1/4-0.125 inch thick. Cut the rolled-out dough into long strips that are 3/4" wide.
Wrap the cheese"fingers" with the dough strips. Make sure you cover all the cheese and seal the dough, because otherwise the cheese will leak out of the dough when you are frying it. After you have wrapped the cheese in dough, dust the uncooked"tequeños" with flour and fry them in oil.