This is a traditional Chilean condiment/ingredient. It's used, for example in the empanadas de pino al horno recipe. This makes almost half a litre, which is going to be way too much for most things unless you want to keep a jar in the fridge, so cut down the quantities if you need to.

Ingredients

• 500g lard or 480ml vegetable oil
• 2 cloves garlic
• 5 tablespoons paprika

Directions

1. In a heavy pan, heat the lard or oil. Add the garlic and fry until it is burned (golden) - then remove the cloves.
2. Take the pan off the heat and gradually add the paprika, stirring well with a wooden spoon. While still hot, strain through muslin (if you're making empanadas, I don't think the straining is really necessary).

Categories: Recipes

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