Ingredients:
1 / 2 kilo of meat per person
skirt 2 large potatoes per person.
Preparation: 1 .-
Season meat well with marinade, a little salt and onion.
2 Set cooking the meat in enough water until is tender.
3 .- After the meat is cooked, it becomes oven at 350 ยบ C., basting regularly with the broth in which meat is cooked to go browning.
4 .- The potatoes are washed very well and peel themselves with cooking, separate pot with water, salt and green onions until they are cooked. 5 .-
piece of meat served with both potatoes and these are added over the following sauce:
6 .- Chorreadas Sauce Potatoes (for eight people).
1 / 4 kilo of tomatoes
125 grams of butter 1 / 2
bay leaf 1 / 4 kilo
onion 1 / 2 cup milk 1 scoop
flour Salt, pepper and pepper to taste.
Preparation:
onion, thinly sliced, fry half of butter. The peeled and finely chopped tomatoes, bay leaf and pepper are cooked with the other half of the butter must be done separately, because the tomatoes take longer to cook. Dissolve flour in milk and mix all cooked until thick.
The source of this recipe is from The Recorteroteca Minin,
the newspaper "El Nacional", undated.
NOTE: This recipe is a typical dish of our sister country, Colombia. For its exquisite taste I have prepared several times. After the try, come again, even without accompanying meat. Do not forget to check the label of Sauces, where you'll find more treats like this.
With pure enough potatoes. Bon Appetit and Happy Year 2011!
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