Peruvian Spaghetti with Two Meats (Sopa Seca)

Ingredients:

1 tablespoon corn oil

2 cloves garlic, ground to a paste with 2 tablespoons water

1 medium onion, chopped (1/2 cup)

1/8 teaspoon pepper

1/8 teaspoon ground cumin

1 teaspoon salt or to taste

1/2 cup chopped ripe tomato

1 pound boneless beef, cut into 1-inch cubes

1 pound boneless pork, cut into 1-inch cubes

3 small potatoes, peeled and cut into 1/2-inch dice

2-1/2 cups water

1 pound spaghetti (#8), broken in half

6 sprigs fresh cilantro, chopped

Cooking Instructions:

Heat the oil in a pan. Add the garlic, onion, pepper, cumin, salt, and tomato and stir-fry for 2 minutes. Add the 2 meats and potatoes and fry over low heat for 5 minutes. Add 1 cup of the water, cover the pan, and cook until the meats are almost tender, about 45 minutes. Add the spaghetti to the paan with the remaining 1-1/2 cups water and bring to a boil. Cook over low heat for 15 minutes until al dente. Stir in the cilantro. The sopa seca should be moist, the meat tender, but there should be very little sauce.

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