Hornado

Ingredients

• 1 pork leg about 10 pounds
• 20 garlic cloves, skinned and crushed
• 6 tablespoons of salt
• 2 tablespoons of pepper
• 3 tablespoons of grounded cumin
• 1 liter of beer or “Chicha” *1
• 1 cup of annatto “achiote” with vegetable oil or lard

Preparation Wash the pork leg and take of the skin. With the aid of a knife make deep cuts and pinch in the meat without ruining it. In a bowl put the garlic, pepper and cumin and rub this into the meat thoroughly. Cover the leg with foil and leave it in the refrigerator for 24 hours.

Take the leg and add the beer or Chicha and leave in the refrigerator for 2 days, turning the meat every three hours.

Preheat the oven to 400C, bake for 20 to 30 minutes (without any foil). Take the leg out and bath the meat with annatto, introducing it into the holes. Put the leg back in the oven and bake for 2 hours tuning it from time to time until golden.

Serve hot with lettuce, onions and llapingachos.

*1 Chicha: was the nectar of the Incas and today for most of the inhabitants of the Central Andes . It is made from boiled and fermented white corn.