Puchero canario en olla de barro

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Puchero canario en olla de barro. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Puchero canario en olla de barro is one of the most well liked of recent trending meals in the world. It's easy, it is fast, it tastes yummy. It's appreciated by millions every day. They're nice and they look wonderful. Puchero canario en olla de barro is something which I have loved my whole life.

Many things affect the quality of taste from Puchero canario en olla de barro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puchero canario en olla de barro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Puchero canario en olla de barro is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Puchero canario en olla de barro using 16 ingredients and 6 steps. Here is how you can achieve that.

De tiempos de nuestras abuelas, de tiempo de Carracuca, de tiempos de cuando se hacía todo en ollas de barro vidriado, queda este plato de sabor genuinamente canario.

Ingredients and spices that need to be Take to make Puchero canario en olla de barro:

1. 400 gramos pecho de vaca
2. 200 gramos tocino
3. 100 gramos chorizo
4. 100 gramos morcilla canaria
5. 200 gramos garbanzo (para mi gusto de La Bañeza)
6. 150 gramos calabaza
7. 200 gramos patatas
8. 100 gramos boniatos
9. 1 espiga de millo tierno o también llamado maíz tierno
10. 100 gramos habichuelas
11. 100 gramos peras
12. 3 ajos
13. clavo de especia
14. azafrán
15. sal
16. 1 col pequeña

Steps to make to make Puchero canario en olla de barro

1. Remojamos los garbanzos el día anterior.
2. En la cantidad justa y necesaria para hacer el puchero, se echa la carne, el tocino, la morcilla y los garbanzos remojados. Dejar cocer a fuego lento y espumarlo de vez en cuando (sacarle la espuma del hervor para que el caldo del puchero esté limpio).
3. Apartar del fuego el puchero y echarle en ese momento mismo la calabaza pelada y cortada en trozos, la col limpia y deshojada (si puede ser limpia y cortada en trozos- con la parte dura deshechada- para que se digiera mejor; además de esto echar las peras (peladas y sin semillas) y las habichuelas.
4. Volver a romper a hervir a fuego lento. Cuando falte más o menos una hora de cocer se añaden las patatas y boniatos (Hay quien los chasca para darle más cuerpo) pelados y cortados.
5. Majado del puchero: Aparte de este potente plato se le hace un majado con ajos bien pelados y picados finamente, los clavos de especia y el azafrán (se puede sustituir por cúrcuma) y diluido bien con un cucharón sopero de caldo. Echar al puchero.
6. Si no chascais las patatas ni los boniatos se aprovecha el agua para una sopa de fideos. Buen provecho.

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So that's going to wrap it up with this special food Recipe of Award-winning Puchero canario en olla de barro. Thank you very much for reading. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!