RELLENA DE POLLO RECIPE. HOW TO MAKE RELLENA DE POLLO RECIPE
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Rellena de pollo is one of the popular market foods of zitacuaro. It is made out of the blood and intestines of chickens(Misnamed rellena-stuffed-because it would be impossible to stuff the intestines with blood successfully) and prepared by a few of the local women who have cornered the market for those simple ingredients. They arrive quite early in the morning with the prepared rellena and do the final cooking in large cazuelas set over charcoal braziers. From there they dispense the bubbling, chocolate colored contents to house wives or their maids sent in search of something good for almuerzo.
Rellena de pollo is served just with freshly made corn tortillas so that guests can make their own tacos.
The blood will have coagulated chop finely and put into a heavy pan with the intestines, thyme, marjoram, salt, and water; bring to a simmer over low heat. continue simmering, scraping the bottom and sides of the pan from time to time, until the intestines are tender about 30 minutes adding more water only if necessary. At the end of the cooking, the blood should be soft and moist but not too watery. If so, reduce over slightly higher heat.
Heat the chicken fat in a frying pan and add the onion and garlic and fry for about 10 seconds or until they are just becoming translucent. Add the tomate verde and fresh chiles and fry for about 5 minutes or until tomate verde are soft. Add the intestines and blood, mint , cumin, and pepper. Stir well and cook over medium heat, stirring and turning over from time to timer, until the mixture is moist and shiny about 8 minutes. Adjust salt.
Rellena de pollo is served just with freshly made corn tortillas so that guests can make their own tacos.
- 1 cup chicken intestines
- 2 cups chicken blood
- 3 fresh thyme springs or 1/8 teaspoon dried
- 3 fresh marjoram sprigs or 1/8 teaspoon dried
- rounded 1/2 teaspoon sea salt
- 1 1/2 cups of cold water
- 3 tablespoons melted chicken fat or safflower oil
- 3 tablespoons finely chopped white onion
- 1 garlic clove, peeled and finely chopped
- 4( about 3 ounces) tomate verde husks removed roughly chopped
- 3 chiles serranos finely chopped
- 1 heaped tablespoon roughly chopped mint
- 1/8 teaspoon cumin seed, crushed
- sea salt to taste
The blood will have coagulated chop finely and put into a heavy pan with the intestines, thyme, marjoram, salt, and water; bring to a simmer over low heat. continue simmering, scraping the bottom and sides of the pan from time to time, until the intestines are tender about 30 minutes adding more water only if necessary. At the end of the cooking, the blood should be soft and moist but not too watery. If so, reduce over slightly higher heat.
Heat the chicken fat in a frying pan and add the onion and garlic and fry for about 10 seconds or until they are just becoming translucent. Add the tomate verde and fresh chiles and fry for about 5 minutes or until tomate verde are soft. Add the intestines and blood, mint , cumin, and pepper. Stir well and cook over medium heat, stirring and turning over from time to timer, until the mixture is moist and shiny about 8 minutes. Adjust salt.
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