Language, Puree, Quibebe, Kale II Refogada- Options

Language, Puree, Quibebe, Kale II Refogada- Options
ingredients:
2 languages ​​cow without thick skin, see below

sauce:
½ cup oil,
2 tablets of broth
1 pound of tomatoes peeled, seeded or
1 can tomato sauce, water cans 3
½ or 1 pound of grated onion
seasonings:

1 spoon (soup) of shallow salt
2 bay leaves, or ½ tablespoon (coffee) powder bay
l teaspoon (tsp) or (soup) ginger
1 chili finger lady seeded without the chopped ribs or
1 tbsp (tablespoon) of hot pepper sauce
1 pinch of ground cinnamon, or 1 piece of cinnamon
1 spoon (soup) of sugar rasa or an entire medium carrot, remove before serving
1 cup (tea) of chopped parsley with stems, to be placed at the end of cooking.
Mode Taking Thick Skin:

Wash languages ​​well, put in pressure cooker for 20 '
minutes to get a thick skin.
Allow to cool until the pan out like gangbusters.
Open the pan make sure the thick skin can loosen easily.
Old animal if it takes longer to cook.
Take a thick skin. Rinse well, seasoning, let sit for 2 (two) hours.

How to Prepare a Language:
Place both languages ​​back in the pressure cooker for
20 'to 30' minutes to cook.
Leave to cool his tongue inside the pot after the steam came out.
Open the pan, test with a fork if it is pre-cooked.
If the language is on point, cut into pieces of one (1) inch. Reserve
How to Prepare the sauce:

Make a sauce by frying the onions with the oil, add the tomatoes or tomato sauce.
If using canned sauce put 3 cans of hot water.
If you want you can use tomatoes and sauce together. Add sugar to remove the acidity, or the carrot.
** You can take the acidity with 1 teaspoon (tsp) baking soda, can not put in the pressure cooker that much foam and clog the valve pan. Accident risk **.

Put the pieces of meat into the sauce and the rest of the seasonings. Cook for 30 'minutes when missing 5' minutes place the cinnamon stick before serving remove.
Before serving, add the chopped parsley with stems.
Option I:
Serve with mashed potatoes or other purees, yams, parsley potatoes (Peruvian) cassava, others to taste.
II - Option:
Language can serve with polenta see in Blogs., Or in the next release.
Quibebe can serve together, (see recipe below).
Salad of raw cabbage thinly chopped, or steamed cabbage
If serving braised cabbage accompanying salad of lettuce with cherry tomatoes and grated raw carrot.

Quibebe:

1 or ½ pound ripe pumpkin, cut into chunks, 2 X 2 cm.
2 tablespoons (soup) of corn oil
1 large onion, grated,
1 cup (tea) of chopped parsley
1 teaspoon (tsp) salt
½ liter of boiling water
How to Prepare:
In a medium saucepan saute onion in oil until wilted, add the chunks of pumpkin, go sautéing and dripping hot water until very soft.
Before serving add the parsley with stems, and a handful of chopped chives.
Serve on a white plate.
Braised kale
vegetables:
12-15 leaves of kale, take a bit of the stalk
2 tablespoons chopped onion or garlic to taste, cored
1 teaspoon (soup) of corn oil
1 tablespoon (coffee) salt

How to Prepare the cabbage:

Wash the cabbage leaves one by one, collect them all on top of one another, roll up tightly.
Cut the cabbage on top of a board, very thin.
Place a pan on the fire with enough water when it boils throw at once chopped kale, stir well.
When the water starts boiling count 1 'minute.
Drain the water and squeeze the cabbage well.

In a medium saucepan fry the onion in oil until wilted, add the squeezed cabbage well, saute for a few minutes.
The above procedure is done so that the cabbage becomes very green.
If you want you can put bacon is fried bits (optional).