Puchero Spanish Winter Plate
Serves 10 people well.
Ingredients:
½ pound raw chickpeas or see below
1 liter of cold water
1 liter of stink broth
Spices:
2 large grated onions
4 large mature tomatoes without seed skins
1 green or yellow pepper, chopped
1 chopped red pepper
2 tablespoons of broth or to taste (optional)
1 fresh bay leaf
2 whole basil sprigs
1 whole rosemary branch
1 cup chopped parsley (leaves and stems)
1 teaspoon or grated fresh ginger (soup).
Notice:
Beware anyone who has high blood pressure do not put ginger
1 teaspoon (coffee) of fresh pepper finger of minced seeded seed
1 teaspoon salt
2 tablespoons corn oil
1 pinch of optional nutmeg
Other Ingredients:
300 grs. Of cooked mocotó, diced
300 grs. Of muscle (beef) raw
300 grs. Chicken breast, raw or wing thigh
Desalgar the salted meats, for 12 hours change the water twice, Put in the refrigerator.
300 grs. Of raw pork rib
300 grs. Raw salted pork loin
300 grs. Of double (booze) without the raw fat
100 grs. Of thin bacon cut into small cubes
2 smoked sausages
Vegetables:
4 medium cooked whole carrots, shelled
6 large boiled potatoes, shelled
6 whole small onions, cooked
1 small cooked cabbage
1 plate whole cooked boiled bottom (optional)
4 whole celery stalks cooked
1 cup cooked fresh green peas (optional)
Ornaments:
10 green cambucy peppers
10 red peppers finger peppers
Way of preparing:
Thoroughly wash all salted meats to remove excess salt.
Place the meats inside a bottom pyrex with capped water, bring the refrigerator for 12 hours.
Cut the fold into thin strips.
Then clean the double, remove all the fat, wash well under running water, soak for 10 minutes with a cup of vinegar, to take the strong smell.
Put the double with water and the vinegar to cook, in a pressure cooker, for 10 minutes.
Close the pressure cooker, raise the pin, strong fire, as soon as it boils, lower the pin of the pan, lower the fire at least.
Do not cool the pan under the tap, let it cool down capped, open the pan only after cold.
After the double-insulated, throw the cooking water off then rinse with plenty of hot water. To reserve
Boil the bread for 5 minutes, allow to cool, remove the skin. To reserve.
Boil the muscle in the pressure cooker for 15 minutes.
Wash the mocotó well, remove the chulé, if you do not know how to cut the whole hull and despise (throw away).
Place the mocotó to cook in the pressure cooker covered with water and
With a cup of (tea) vinegar or lemon juice.
As soon as the pressure cooker boils, lower the pin and lower the heat at least, cook for an hour.
Allow the mocotó to cool alone, without cooling the pan under the tap.
Drain the broth of the mocotó in a bowl, take the refrigerator for 12 hours, to remove the fat that is on top, with the aid of a spoon (soup) and paper towel
After cold, without the fat, cut the gelatine (the broth of the mocotó) in cubes of 2 centimeters. To reserve.
Wash well the chickpeas, soak in cold water for 8 to 10 hours.
The next day place the chickpeas with water to cook pressure cooker for 10 minutes.
Close the pan, raise the pin, as soon as it begins to boil, lower the pin and lower the heat at least
Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.
Put the chickpeas in a large saucepan, with the cooking water, the broth of the cooked and defatted mocotó, the loin, the rib, the pre-cooked double the muscle.
Cook for 20 to 30 minutes on low heat, until the chickpeas are almost cooked, remove the chickpeas twice, the meats if they are
Cooked.
Add in the broth a little hot water, add the carrots, potatoes, peas, pods, onions, tomatoes, seasoning peppers and whole herbs.
After the cooked vegetables, remove from the broth, place on a platter.
Put the chickpeas, broccoli and all cooked meats in broth.
Remove from broth, as soon as the meats are cooked.
Add the mocotó cubes and simmer for another 10 minutes, over low heat.
To serve in a shallow dish the meats and the vegetables very hot, to sprinkle salsa on top. Garnish with pepper flower
Before serving season the chickpeas, with the bacon fried in cubes in the oil with the grated onion
Serve the Pucheiro very hot with the chickpeas in a deep soup rack with lid, not to cool.
If you want you can serve white rice is (optional)
Garnish the plate of meats and vegetables with several green cambucy pepper and red pepper finger.
Serves 10 people well.
Ingredients:
½ pound raw chickpeas or see below
1 liter of cold water
1 liter of stink broth
Spices:
2 large grated onions
4 large mature tomatoes without seed skins
1 green or yellow pepper, chopped
1 chopped red pepper
2 tablespoons of broth or to taste (optional)
1 fresh bay leaf
2 whole basil sprigs
1 whole rosemary branch
1 cup chopped parsley (leaves and stems)
1 teaspoon or grated fresh ginger (soup).
Notice:
Beware anyone who has high blood pressure do not put ginger
1 teaspoon (coffee) of fresh pepper finger of minced seeded seed
1 teaspoon salt
2 tablespoons corn oil
1 pinch of optional nutmeg
Other Ingredients:
300 grs. Of cooked mocotó, diced
300 grs. Of muscle (beef) raw
300 grs. Chicken breast, raw or wing thigh
Desalgar the salted meats, for 12 hours change the water twice, Put in the refrigerator.
300 grs. Of raw pork rib
300 grs. Raw salted pork loin
300 grs. Of double (booze) without the raw fat
100 grs. Of thin bacon cut into small cubes
2 smoked sausages
Vegetables:
4 medium cooked whole carrots, shelled
6 large boiled potatoes, shelled
6 whole small onions, cooked
1 small cooked cabbage
1 plate whole cooked boiled bottom (optional)
4 whole celery stalks cooked
1 cup cooked fresh green peas (optional)
Ornaments:
10 green cambucy peppers
10 red peppers finger peppers
Way of preparing:
Thoroughly wash all salted meats to remove excess salt.
Place the meats inside a bottom pyrex with capped water, bring the refrigerator for 12 hours.
Cut the fold into thin strips.
Then clean the double, remove all the fat, wash well under running water, soak for 10 minutes with a cup of vinegar, to take the strong smell.
Put the double with water and the vinegar to cook, in a pressure cooker, for 10 minutes.
Close the pressure cooker, raise the pin, strong fire, as soon as it boils, lower the pin of the pan, lower the fire at least.
Do not cool the pan under the tap, let it cool down capped, open the pan only after cold.
After the double-insulated, throw the cooking water off then rinse with plenty of hot water. To reserve
Boil the bread for 5 minutes, allow to cool, remove the skin. To reserve.
Boil the muscle in the pressure cooker for 15 minutes.
Wash the mocotó well, remove the chulé, if you do not know how to cut the whole hull and despise (throw away).
Place the mocotó to cook in the pressure cooker covered with water and
With a cup of (tea) vinegar or lemon juice.
As soon as the pressure cooker boils, lower the pin and lower the heat at least, cook for an hour.
Allow the mocotó to cool alone, without cooling the pan under the tap.
Drain the broth of the mocotó in a bowl, take the refrigerator for 12 hours, to remove the fat that is on top, with the aid of a spoon (soup) and paper towel
After cold, without the fat, cut the gelatine (the broth of the mocotó) in cubes of 2 centimeters. To reserve.
Wash well the chickpeas, soak in cold water for 8 to 10 hours.
The next day place the chickpeas with water to cook pressure cooker for 10 minutes.
Close the pan, raise the pin, as soon as it begins to boil, lower the pin and lower the heat at least
Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.
Put the chickpeas in a large saucepan, with the cooking water, the broth of the cooked and defatted mocotó, the loin, the rib, the pre-cooked double the muscle.
Cook for 20 to 30 minutes on low heat, until the chickpeas are almost cooked, remove the chickpeas twice, the meats if they are
Cooked.
Add in the broth a little hot water, add the carrots, potatoes, peas, pods, onions, tomatoes, seasoning peppers and whole herbs.
After the cooked vegetables, remove from the broth, place on a platter.
Put the chickpeas, broccoli and all cooked meats in broth.
Remove from broth, as soon as the meats are cooked.
Add the mocotó cubes and simmer for another 10 minutes, over low heat.
To serve in a shallow dish the meats and the vegetables very hot, to sprinkle salsa on top. Garnish with pepper flower
Before serving season the chickpeas, with the bacon fried in cubes in the oil with the grated onion
Serve the Pucheiro very hot with the chickpeas in a deep soup rack with lid, not to cool.
If you want you can serve white rice is (optional)
Garnish the plate of meats and vegetables with several green cambucy pepper and red pepper finger.
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