Basic Meat Filling:

A-1 ounce salt pork
2 ounces lean cured ham

(washed and diced)

B-1 tbsp lard or vegetable oil
1 green pepper, seeded and chopped
3 sweet chili peppers, seeded and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped

C-1 tsp whole dried oregano
1 tsp salt
1/4 tsp vinegar
1 pound lean ground beef or pork

D-6 olives, stuffed with pimientos
1 tsp capers
1/4 cup tomato sauce (see Note)

E- Optional ingredients
2 tbsp seeded raisins
6 dry prunes, pitted and chopped
2 hard-cooked eggs, chopped
2 canned pimientos, chopped

1. In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low, add ingredients included in B, and saute for 10 minutes, stirring occasionally.
2. Add ingredients included in C, mix, and stir over high heat until meat loses its red color.

Turn heat to low. Add ingredients included in D and E, mix, cover, and cook 30 minutees for beef or 1 hour for pork.

Note: Amount of tomato sauce varies according to use given to filling. (For fritters and turnovers, it should be quite dry)

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