RECIPE FOR EMBUTIDO RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, flour, pickles, onion, raisins, chorizo and peas. Mix well and season with salt and pepper to taste. Add beaten eggs and mix thoroughly.
• Spread mixture on a piece of aluminum foil; arrange sausage, hard-cooked egg slices and cheese strips on top of mixture. Shape mixture into a cylindrical roll about 4 inches in diameter and wrap in foil.
• Bake in preheated oven for 1 hour. Unwrap and slice before serving with ketchup.

Steps:

• Preheat oven to 350°. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
• Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1½ tsp. Diamond Crystal or 4½ tsp. Morton salt, then mix in pork.
• Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
• Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°, 55–70 minutes. Let cool 10 minutes.
• Transfer embutidos to a platter; slice.
• Do Ahead: Embutidos can be baked 4 days ahead. Let cool, cover and chill.