INGREDIENTS:
- ½ kilo ground chicken
- 1 piece chorizo, finely chopped
- 2 tablespoon pickle relish
- ½ cup raisins
- 1 medium-sized carrot, finely chopped
- ½ teaspoon ground black pepper
- 1 onion, finely chopped
- 1 egg
- ½ cup bread shredded
- 1 red bell pepper, chopped
- salt to taste
- 6 regular sized hotdogs, casings removed (1 hotdog per embutido roll)
- 1/3 block cheddar cheese, sliced into vertical strips
INSTRUCTIONS:
- Combine all ingredients except the hotdog and cheese in a bowl. Usually this would make around 6 rolls.
- Divide the mixture into 6 portions on pre-cut aluminum foil pieces.If you don't like hotdog and cheese in you embutido, you can proceed with step 4.
- Lay one hotdog and the cheese strip beside it on each portion of the mixture. As for my roll, I usually place 2 cheese strips beside 1 hotdog. Cover the hotdog and cheese with the meat mixture in such a way that the hotdog/cheese combo is sandwiched within the meat mixture.
- Roll the aluminum foil, enveloping the meat mixture inside and twist each end to seal.
- Steam for 30-40 minutes.
