Gluten Picadillo

Ingredients

• 2 tablespoons shortening

• 2 segments garlic, crushed

• 2/3 cup finely chopped tomatoes

• 1/2 small onion, sliced

• 2 1/2 cups water

• 3 cups ground gluten

• 3 small potatoes, cut in long strips

• 1/2 cup atsuwete (annato) water

• 1 1/2 teaspoon salt

Procedure

• Saute garlic, onions and tomatoes. Press tomatoes with the back of the spoon.

• Add atsuwete water and let boil till the atsuwete odor is gone.

• Add the gluten, potatoes and water, cover and let boil.

• Season with salt. Makes 6 to 8 servings.

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