Rellena Colombiana

Step by stepInstructions

1. Make a hogao: heat the oil in a skillet, cook the onion and garlic for 3 minutes, add the achiote, cumin, and broth, and simmer 5 minutes; cool completely.
2. In a bowl, combine the cooled hogao, cooked rice, and the fresh blood, and season with salt and pepper.
3. Tie a knot at one end of a casing and fill it with the mixture using a sausage stuffer or pastry bag, leaving room for the rice to expand.
4. Tie the other end and prick the rellena in a few places with a needle.
5. Poach gently in barely simmering water for 35 minutes, turning once, until firm.
6. Drain and cool slightly, then slice and brown in a skillet for a few minutes per side if you like a crisp edge.
7. Serve with arepas, hogao, and lime.