INGREDIENTS
- SWEETBREAD:
- – Coronary heart gizzard 3 models.
- – Water c/n.
- – Garlic 2 cloves.
- – Laurel 1 leaf.
- – Coarse salt.
- – Pepper.
- – Lemon 2 models.
- Moist:
- – Corns 6 models.
- – Onion 1 unit.
- – Inexperienced onion 2 models.
- – Bell pepper ½ unit.
- – Bell pepper ½ unit.
- – Milk c/n.
- – Grated pumpkin.
- – Floor chili.
- – Peppers.
- – Cumin.
- – Basil leaves.
- – Salt and pepper.
Gizzards with HUMITA observe the step-by-step under and luxuriate in this spectacular dish at house
PROCEDURE:
For the gizzards:
1. For the sweetbreads, boil them in water with garlic and bay leaf for 10 minutes. Grill in olive oil on either side with salt and pepper. Garnish with lemon.
For the humita:
1. Chop the bell peppers, onion and the white a part of the inexperienced onion (reserve the inexperienced half for later).
2. Warmth a pot and add two tablespoons of olive oil. Add the
bell peppers and inexperienced.
3. Season with salt and pepper, decrease the warmth and allow them to prepare dinner for five to 10 minutes.
4. Grate the uncooked corn with a rough grater.
5. As soon as the greens are clear and barely golden, add the grated corn with all its juices and the seasonings.
6. Prepare dinner over low warmth for about 20 minutes, stirring on occasion.
