Historical review: The first of January we had an invitation from our friend Nicaraguan Maria Rizo. It was an appointment very awaited by us since that day would have the opportunity to learn how to prepare meat in mist, typical dish of Nicaragua. That day we learned very well kept secrets of his mother Mrs. Rosalpina Rizo who lives in Nicaragua and came to Miami to spend a holiday and take the opportunity to teach us this succulent dish. Many thanks to our friend Maria and a million more for your breast Sra.

Rosalpina. This is the recipe of the week. With strong indigenous roots Nicaraguan typical dish. In Nicaragua, many families hold meetings with a delicious mist as a main dish; also the nicas prefer it during the Christmas season. The secret of this dish is the marinated meat the day before, cooking over medium heat for 2 to 3 hours and careful wrapping of banana leaf into the Pan where meat was prepared. Ingredients: 4 pounds of beef jerky or chest of res 3 3 green plantains ripe plantains peeled and cut in 3 pieces EA. 3 large Yuccas, peeled and cut into pieces 6 units of chorizo. 1 Package banana leaves or 12 sheets. 2 Tomatoes cut apples into slices, 1 for either minced sauce 2 large onions cut into slices 1 to well chopped 1 large Pimento red sauce cut in thick Julienne, 1 for well chopped 1 large green pepper cut into coarse Julienne sauce, 1 for well minced sauce 2 a sour orange juice1 for the sauce. 2 Tablespoons vinegar, 4 tablespoons for salsa 1/4 cup of water for 6 units of chili or sweet chile sauce well minced sauce garlic head and/or 8 cloves peeled and crushed 1 teaspoon of sugar to the sauce preparation to the marinated beef salt and pepper to taste for the marinade and sauce: Soak or marinate the meat with garlic, salt, pepper, onion, tomato, vinegar and sour orange juice.