Jigote in the Style of Panchita (Jigote á la Panchita)

Ingredients

• thin slices of beef from the leg/round (parte del jamón)
• the sauce used for picadillo
• grilled bread toasts
• broth
• pepper
• vinegar
• pure olive oil

Instructions

1. Grill thin slices of beef leg lightly until they release bloody juice.
2. Pound them halfway in the mortar, then chop finely with a sharp knife.
3. Combine with the picadillo sauce and grilled bread toasts moistened in broth seasoned with pepper, vinegar, and olive oil.
4. Cook over low heat one hour, then hold on banked coals until serving; used by preference at supper.