- 1 tablespoon of oil
- 1 medium onion, chopped into small squares
- 1 or 2 cloves of garlic, finely chopped
- 200 grams of ground beef
- 1 carrot, cut into strips
- 1/2 red bell pepper, cut into strips
- 1 teaspoon of oregano
- 1/2 teaspoon of ground cumin
- 1 teaspoon of chili powder or paprika
- 2 medium potatoes, peeled and cut into squares
- 1 liter of beef broth
- Salt, pepper to taste
- 3/4 cup of all-purpose flour without baking powder
- 1 egg
- 1/4 cup of warm water
- 2 eggs (these are used to serve the pantrucas and are optional, added at the end)
- Fresh cilantro or parsley, chopped
- In a saucepan, fry the onion and garlic in the oil for about 3 minutes.
- Add the meat and cook for about 2 more minutes. Immediately add the carrot, pepper, and seasonings: oregano, cumin, and chili powder. Be careful with the salt, as the broth is usually salty already.
- Add pepper to taste.
- Stir the whole mix well, and add the potatoes, in addition to the beef broth.
- Cover the pot and cook for at least 5 minutes over medium heat.
- Meanwhile, prepare the dough for the pantrucas: put together all the ingredients, i.e. flour, egg, and water, and then form a uniform and smooth dough. The amount of water can vary, and if you need a little more, then you can just add it to the mix.
- Once the dough is formed, stretch it with the help of a rolling pin, then cut strips lengthwise and then further into small squares, as seen in the photos.
- Add the pantrucas (i.e. the dough squares) to the broth, and cook for about 10 more minutes.
- When everything is ready, add one or two whole eggs without stirring the broth, let them cook a little.
- Serve the pantrucas hot, with chopped cilantro or parsley on top.