Carne seca in a pumpkin

Method

1. Cut the top off the pumpkin, scoop out the seeds and wrap it in foil.
2. Roast at 180 °C (350 °F) for 30 minutes, or until the flesh is soft. Scoop out some of the flesh and set it aside.
3. Boil the beef in water until tender. Drain and set aside.
4. In a pan, heat the olive oil and sauté the garlic and onion. Add the tomato and chili.
5. Add the beef and the reserved pumpkin flesh and sauté briefly. Finish with the herbs.
6. Spread some of the catupiry inside the pumpkin, add the filling and top with the rest. Bake until golden.