Caigua stuffed: Rich and healthy

Caigua filled. (Photo: Internet)
Lima. Ingredients
-6 caiguas - 350 g (12 oz) beef ground - 1 onion, finely chopped - 2 onions, cut into julienne - 1 tomato, peeled, seeded and finely chopped - 1 teaspoon garlic, minced - 3 tablespoons of ground yellow pepper - 2 boiled eggs, chopped - 2 half tablespoons of peanut butter roasted and crushed eggs - 3 - 1 half tablespoon raisins - 1 sprig of horchata - 1 quarter of Cup evaporated milk - oil - pepper - oregano - salt
Preparation
Cut the top of each of the caiguas (such as a lid) and empty with a teaspoon. Place in a pot with water and Blanch them a few minutes. Drain and separate.
Prepare a dressing in a pan with the onion, garlic and tomato. When the onions are tender, add the ground beef, peanuts and raisins and cook over medium heat. Season.
Add the chopped hard-boiled egg once the meat is cooked. Fill the caiguas with meat mixture. Beat the egg whites to snow and add the egg yolks. Stir a few minutes and season.
Ignore the caiguas egg mixture and fry them in hot oil. Remove from pan and set aside. Heat oil in a pot or skillet, and cook the onions to juliana with ground yellow pepper until tender. Once cooked add the evaporated milk, and the horchata. Season to taste.
Place the caiguas fried in the mixture of milk and bring to boil a few minutes. Serve with steamed white rice.
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Goose breast stuffed: So you have to try

Stuffed goose breast. (Photo: Internet)
Lima. Ingredients
-A 565 grams goose breast.
Filling
-90 grams of liver pate.
-1/4 cup of chopped mushrooms fine.
-Two tablespoons of vegetable oil.
-Salt and pepper.
-Onion slices.
-A clove of minced garlic.
-A cup of hot chicken broth.
Preparation
Preheat the oven to 205 ° C.
Make a cut along the goose breast, to form a cavity where put the filling.
In a bowl, combine the ingredients of the filling. Put them in the cavity of the breast. Hold tight with a cord.
In a pan to bake, heat the oil. Soasar the breast sides.
Season with salt and pepper.
Add the slices of onion and garlic. Roast in the oven for 30 minutes.
When you are half Cook, take the breast of the oven. Get fat, add the chicken stock, return it to the oven. Continue cooking. Cut them into slices, bathing the cooking juices. Serve.
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