Cauliflower Pastel

Ingredients

• 3 cuarterones veal, well cooked
• 2 eggs
• 1 small head cauliflower
• 1 jícara manteca (lard)
• 1 jícara olive oil

Instructions

1. Combine the well-cooked veal with the beaten eggs and cauliflower, mixing into a paste.
2. In a cooking vessel (cacerola), heat equal parts manteca and olive oil until warm enough to just coat the bottom.
3. Once the fat is hot, invert a jícara (earthenware bowl or cup) in the center of the vessel and carefully ladle the paste around it, building up the sides as you go.
4. Cover the vessel and cook over gentle heat both above and below (this suggests using coals or embers on top, or dual-heat cooking) for about half an hour, until the pastel turns reddish-golden on the outside.