Raúl Musibay: This is a recipe I remember from Cuba. It is almost like making homemade sausage, except that instead of using a sausage casing, you wrap the meat mixture in cloth to cook it.
Jorge Castillo: The cooked meat roll is kept in the refrigerator and served cold. You just slice it and serve it on crackers or bread.
Glenn Lindgren: I guess you could call it Cuban lunch meat!
The Cuban meat roll that is perfect for parties and late-night snacking.
Meat:1/2 pound ham, cut in chunks
Boil:4 cloves garlic
Grind the ham in a food processor until chopped fine. Add all of the remaining ingredients listed under "meat" above and continue processing until well blended.
Roll the mixture into two large rolls, approximately 2 1/2 inches in diameter. Wrap the rolls in two damp, clean white dish towels. Twist the ends and tie them tight so that none of the mixture leaks out. In Cuba it was a tradition to sew the bundle together. However, we have found that if you overlap the wrap at least twice and tie the ends securely with string, you don't need to sew it shut.
Bring approximately four quarts of water to a rolling boil. Add all of the boil ingredients, plus the two meat rolls. Reduce heat and simmer on medium low for about two hours. Remove from water. Refrigerate.
To serve: cut in slices and serve on crackers or Cuban bread.
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