INGREDIENTS
- Elements:
- – Mondongo 1 kg.
- – Onion, chopped 3 medium models.
- – Chopped inexperienced onion.
- – 2 Pear tomato, diced with out pores and skin (peel with potato peeler) 2 models.
- – Roasted pink bell pepper lower into cubes 1 unit.
- – Sal.
- – Comino 1 board of administrators.
- – Floor chili 1 tbsp.
- – Paprika 2 tbsp.
- – Dried oregano 1 tbsp.
- – Heat c/n.
- – Laborious boiled egg 4 models.
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- For meeting:
- – 24 empanada tapas.
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- At your service:
- – 2 lemons in ¼.
Get pleasure from some beautiful MONDONGO EMPANADAS following the recipe that Juan ready at present in Cooking Recipes .
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Process:
1. Boil the tripe first for half-hour in salted water, take away and proceed cooking till tender in rooster broth, the latter could take about 40 extra minutes.
2. Sauté the onions and greens (white half) in oil till they start to brown.
3. Add the chopped tripe lower into 4 x ½ cm strips, the diced tomato and the roasted bell peppers.
4. Season and combine and add just a little broth in order that it is extremely moist if mandatory. Place within the fridge till it cools properly.
5. Earlier than filling the empanada covers, combine with the inexperienced a part of the greens and the chopped hard-boiled eggs.
6. Assemble the empanadas and prepare dinner in a robust oven till golden. Get pleasure from them! .
