chilindrón of Ram or Goat.
My Grandma's recipe of these meats has something to the ram use beer as liquid to the goat stew and use dry wine .... otherwise the classic. Cut the meat into pieces, leaving bones. It is seasoned with salt, pepper, cumin, oregano, crushed garlic and bitter orange if they find it, if they are off Cuba pompelmo busuqen red. Left in the marinade if possible from the previous night.
Drain meat and file for a little hot fat and fry just to close, adding the onion, garlic and chili with ground or minced parsley, also minced. Sauté for 3 minutes and add the remaining marinade with tomato puree.
Cook for 10 minutes and add the vinegar, dry wine or beer in many a glass of dry wine or a glass or canister hahahaha ...., Bucanero salt, bay leaves, pepper, cumin and oregano. Cover the saucepan and cook over medium heat for 1 / 2 hour or until meat is tender, pot-d eprsion depends on age but not less than 15 minutes. The best part for the pepper sauce is neck and neck, the little needle PERNILITOS WELL AS, THOSE BLADES ARE NOT VERY tendons.
REMEMBER ABOVE ALL TO COME CHECK YOUR PATRON SAINT embark EA NOS.
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