necesito una receta de un platillo indígena en inglés porfavor
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Respuesta:
Mole de olla.
These last few days the spring weather has been a little crazy and has given us beautiful rainy days. For this kind of weather there is nothing more delicious than a warm broth and what better than tasting one with a rich Mexican flavor like Mole de Olla.
Mole de Olla, for those who do not know it, is a typical Mexican dish considered one of the most complete because, thanks to all its ingredients, it has vitamins, minerals, antioxidants, iron, folic acid, carbohydrates, proteins and fiber. It is definitely a super complete dish.
Ingredients:
Chambarete, preferably with bone:1kg
Guajillo chili: 100 gr
Garlic: 2 cloves
Onion: half a piece
Epazote: to taste
Pumpkin: 2 pieces
Carrot: 2 pieces
Beans: 250 gr
Elote Tender: 3 pieces
Salt and pepper: to taste
Utensils:
Express pot
Pots: 2
Chopping board
Knife
Blender
Strainer
Preparation:
In a pressure cooker place the meat and bone, with water to cover, add a little salt and let it heat over medium heat. Count half an hour from the moment the valve sounds to turn off the fire. At this moment the meat is ready.
While the meat is cooking, chop the carrot and the pumpkin in two and then in julienne strips, the corn in 4 and the green beans, remove the ends and cut them in 3 or 4 pieces, depending on the size. Once all the vegetables have been chopped, place them in a pot, cover with water, epazote and a little salt.
In another small pot cook the guajillo chile. Once ready, place it in the blender along with the garlic, onion and a little bit of the chambarete broth.
When the vegetables are ready, add them to the pot with the meat and its juice. Let it boil for 10 minutes. When finished add the ground chili with a strainer. It is important that the chili is strained because, if we do not do it, it can make the broth bitter and the consistency of the chili pieces is not very pleasant. Let it cook a little more and that's it. Our mole de olla is ready.
Explicación: