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Chugchucaras

  • April 28, 2018
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meats

foods | Chugchucaras

foods | ChugchucarasPortions 4 servings Preparation Time There are no details Cooking Time There are no detailsIngredients 1 kilogram of fry 4 pieces of burnt leather 8 empanadas de mejido 2 ripe fried cut in quarters 1 kilogram of cooked mote 4 cups of canguil burst 8 small fried potatoes 2 cups of toasted corn Preparing Fry Place the meat in a bronze pan or in a thick-bottomed pot and add salt, cumin, onion, garlic and a cup of water or of beer. Cook the meat and allow the liquid to completely reduce; stir occasionally. Add a dash of oil and brown the meat, taking care not to stick or burn. Serve immediately. Ingredients Fritada renders 8 servings and 2 kilograms of pork for fritada 4 branches of white onion, chopped into large pieces 10 cloves of crushed garlic 1 cup of water or beer Salt and Cumin Preparation of empanadas de mezjido Mix flour, salt and baking powder. With your hands add the butter with salt in small pieces and continue undoing it until you get a gritty mixture. Add the lemon juice and enough water to obtain a dough soft. Knead on the way you wash your clothes for 10 minutes or until the dough is very elastic. Cover with a tablecloth and let sit 1/2 to 1 hour in the refrigerator. > Prepare the condumio for mejido and let it cool. Divide the dough into 16 pieces and form balls of each one. Spread each ball on the floured board until you have a slice. to circular of 13 cm. Place 2 teaspoons of condumio on one side of the center and fold in a semicircle (Do not overfill because alfreĆ­r spills out and splashes). Well the edges, crushing them on the table and pulling the dough a little. Take the empanada in the hands and crush the edges again. Repulgue. In a paila chica or another thick and wide container, heat the oil so that a little ball the dough rises, inflates and browns without burning or absorbing the oil. Fry the empanadas 2 by 2 on medium-high heat, bathing them in oil with a metal spoon on the opposite side to the repulgated. on the side of the repulgado they can open). Continue batheing one by one quickly until they are inflated. When they are golden, drain and dry, place on absorbent paper. Then sprinkle with sugar and serve very hot. Seasoning preparation of Empanadas de mejido In a large, thick pot, mix constantly with a spoon. Add the shredded cheese, sugar and eggs to medium heat until the sugar is diluted. Lower the flame and continue stirring rapidly for 3 to 5 minutes until the mixture thickens and is creamy. fire and continue beating for 5 more minutes, so that it cools and does not get rubbed. Add the raisins. Fill the patties when the condum is at room temperature. Ingredients empanadas de mejido yields 16 servings 500 grams of sifted flour 1/2 teaspoon of salt 1/2 teaspoon of baking powder 1 cup of oil for frying 60 grams of butter with salt 3 -5 drops of lemon juice 1/4 to 1/3 cup of water Condumio de Mejido Ingredients Condumio empanadas de Mejido 500 grams of fresh cheese without salt, neither too tender nor very ripe 1/3 cup of sugar 2 beaten eggs 1/4 cup of raisins Preparation Place the ingredients in four trays in equal amounts. Serve hot and serve with aji criollo if desired. Recetas Recomendadas

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