Como estan el día de hoy? Espero que muy bien!!
Quiero mostrarles una #receta que hice el día de ayer, es un poco complicada, no tanto por el proceso sino por el tiempo que se le dedica; este es un plato español muy conocido mundialmente, que al igual que ellos es un gusto comerlo y mas en días fríos.
Ingredientes:
• 1Kg de callos
• 1/2 de garbanzos
• 300gr de papa
• 1 zanahoria
• 1 chorizo ahumado
• Aliños (cebolla, cebollin, ají dulce, cilantro, ajo, pimentón)
• Curcuma
Hello #hive friends and #food lovers.
How are you today? I hope that very good!!
I want to show you a #recipe that I made yesterday, it is a bit complicated, not so much because of the process but because of the time that is dedicated to it; This is a Spanish dish well known worldwide, which like them is a pleasure to eat and even more so on cold days.
Ingredients:
• 1Kg of corns
• 1/2 chickpeas
• 300gr of potato
• 1 carrot
• 1 smoked chorizo
• Dressings (onion, chives, sweet pepper, coriander, garlic, paprika)
• Curcuma
Después de tenerlo limpió, lo pondremos en la olla de presión y luego de que esta empiece a sonar lo dejamos 1 hora; apenas concluya el tiempo procedemos a sacarlo con mucho cuidado de no quemarnos y lo picamos bastante pequeño, esto lo hacemos caliente porque si se enfria sera mas complicado. Lo metemos a la nevera y lo dejamos para preparar al otro día, como les dije, el proceso es lento si queremos que salga bien.
Ese mismo día luego de meter los callos a la nevera, tomamos los garbanzos y los lavamos bien para dejarlos remojando en agua, esto con la finalidad que ablanden para el siguiente día.
The first thing we must do is wash the callus very well, remember that it is part of the cow's digestive system and we must be careful with its cleaning; Once we wash it thoroughly, we will soak it in water with vinegar, this for around two hours.
After having it cleaned, we will put it in the pressure cooker and after it starts to sound we leave it for 1 hour; As soon as the time is up, we proceed to remove it very carefully not to burn ourselves and we chop it quite small, we make it hot because if it cools it will be more complicated. We put it in the fridge and leave it to prepare the next day, as I told you, the process is slow if we want it to go well.
That same day after putting the tripe in the fridge, we take the chickpeas and wash them well to let them soak in water, this in order to soften them for the next day.
Al finalizar este tiempo tomamos una olla mas grande y pasamos los garbanzos con la misma agua que acaban de ser sancochados, le echamos los callos junto a la papa y la zanahoria previamente picados en trazos pequeños.
A gusto le echamos la sal y procedemos al siguiente paso, aqui si nos toca un poco mas rapido porqur la papa y la zanahoria no podemos dehar que se cocinen tanto para que no se desintegren.
The next day in the morning, we take the chickpeas and put them in the pressure cooker, the same process as with the tripe, after the pot starts to sound they are left for 1 hour.
At the end of this time we take a larger pot and we pass the chickpeas with the same water that have just been boiled, we add the tripe together with the potato and carrot previously chopped in small strokes.
At ease we toss the salt and proceed to the next step, here if it touches us a little faster because the potato and carrot we cannot allow them to cook so much so that they do not disintegrate.
Los aliños si podemos hacerlo a nuestro calculo, todo depende de nuestro gusto y intuición.
Luego de que se cocinen bien y el chorizo desprenda su grasa le echamos un poquito de agua y la curcuma, este último ingrediente con la finalidad de darle ese color rojizo a la comida.
In a frying pan, fry the dressings, these in oil and add the smoked chorizo.
The dressings if we can do it to our calculation, it all depends on our taste and intuition.
After they are cooked well and the chorizo releases its fat, we add a little water and the turmeric, the latter ingredient in order to give the food that reddish color.
Dejamos reposar otros 5 minutos y de ultimo le echamos el cilantro picado, este no lo cocinamos para mantener su sabor y que se note bastante su presencia.
Ya solo quedaria probar nuestra comida y compartirla con nuestra familia.
To finish we add the dressings to the large pot and let them cook together with the tripe, potato, chickpeas and carrot; we waited 5 minutes and turned off the flame.
We let it rest for another 5 minutes and finally we add the chopped coriander, we do not cook it to maintain its flavor and make its presence noticeable.
Now we only have to try our food and share it with our family.
Es un poco lento el procesó pero se que al final valdra la pena, implementen nuevas tecnicas y no duden en experimentar.
Todas las fotos son de mi propiedad
This was it, I hope you liked it.
The process is a bit slow but I know that in the end it will be worth it, implement new techniques and do not hesitate to experiment.
All photos are my property
Thanks for reading and getting here!! Victory favors those who prepare.