4 tablespoons margarine or butter
4 segments garlic, minced
1 piece largeonion, diced
½ teaspoon pepper
1 kilo pork, boiled and cubed
¼ kilo chicken liver, cooked and cubed
4 pieces hotdog, cubed
1 piece chorizode bilbao, cubed
1 cup tomato sauce
1 cup grated cheese
½ cup raisins
2 cups drained pineapple tidbits
1 cup diced sweet pickles
2 cups broth
1 cup bread crumbs
1 cup MAYA All-Purpose Flour
1 piece hard-boiled egg, sliced
1 piece medium red bell pepper, cut into strips


  1. Line 6 leche flan molders with banana leaves or foil. Set aside.
  2. Heat butter in a sauce pan then sauté garlic and onions.
  3. Add pepper, pork, chicken liver, hotdogs,chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth.
  4. Bring to a boil and lower heat and simmer for 20 minutes.
  5. Add bread crumbs and flour to thicken. Remove from fire.
  6. In prepared molders arrange decoratively at the bottom of the pan the sliced egg and bell pepper.
  7. Divide the cooked mixture into the prepared pans / molders.
  8. Cover with aluminum or banana leaves then bake in a preheated 375ºF/ 191°C or steam for 30 to 40 minutes.
  9. Cool then invert on a serving platter.

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