Caigua

Cut the top of the caiguas and remove the seeds (as for stuffed peppers). Soak the caiguas in warm water to soften them a little (about 10 min).

Soak the toast in a little bit of condensed milk. Sauté the meat and the onion, season with salt and pepper and add the 3 tbsp of chili, then mix in the flour and crush the soaked toast and add it to the meat. Let it boil briefly. Fill the caiguas with the meat.

Heat a little oil in a saucepan, sauté the second onion until translucent, add the chili, season with salt, season with pepper and extinguish with the clear soup. Add the stuffed caiguas, cover and simmer for about 15-20 minutes.

Before serving, thicken the sauce with cornstarch or sauce thickener.

Serve with long-grain rice.

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