Un saludo amigos de Foodies Bee Hive, este sábado he pasado un tiempo copiando las suculentas recetas que recientemente han subido aquí, y aunque no me considero una experta cocinera, me gustaría empezar a compartir con ustedes mis experiencias gastronómicas, mis aciertos y desaciertos y quizás, por qué no, terminen siendo mis publicaciones de utilidad para alguien más.
El Alambre es un plato suculento, muy sencillo de preparar y que nunca nunca nos va a dejar mal, sirve como plato principal acompañado con algún carbohidrato de tu preferencia o, como hacen en México, acompañado con tortillas estilo tacos.
La receta tiene muchas variantes y va a depender como todo del gusto de cada quien, hay quienes lo hacen con carne de res, otros con pollo, en esta ocasión lo preparé con pollo y un poco a lo Venezolano.
Greetings friends of Foodies Bee Hive, this Saturday I have spent some time copying the succulent recipes that have recently been uploaded here, and although I do not consider myself an expert cook, I would like to start sharing with you my gastronomic experiences, my successes and failures and maybe, why not, my publications will end up being useful for someone else.
Alambre is a succulent dish, very simple to prepare and that will never let us down, it serves as a main dish accompanied with a carbohydrate of your choice or, as they do in Mexico, accompanied with tortillas taco style.
The recipe has many variations and it will depend on the taste of each person, some people make it with beef, others with chicken, this time I prepared it with chicken.
Para el guiso usé:
- Milanesa de pollo picada en cuadritos
- Trozos de tocino en cuadritos
- Chorizo de ajo sin piel
- Ajíes
- Cebolla
- Ajo
- Limón
- Aderezos: Sal, pimienta, orégano, aceite de oliva
Para el guacamole usé:
- Aguacate maduro
- Cilantro
Como ven son pocos los ingredientes, el truco está en la combinación de ellos que por sí solos ya tienen un gran sabor.
For the stew I used
- Diced chicken Milanesa
- Diced bacon pieces
- Garlic sausage without skin
- Chili peppers
- Onions
- Garlic
- Lemon
- Seasoning: Salt, pepper, oregano, olive oil
For the guacamole I used:
- Ripe avocado
- Cilantro
As you can see there are only a few ingredients, the trick is in the combination of them that by themselves already have a great flavor.
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Procedimiento:
En un recipiente sal pimentar el pollo picado en cuadritos, me gusta usar mucha pimienta y orégano, adicionalmente, agregar dos cucharadas de aceite de oliva y el jugo de un limón grande, mezclar todo a fin de que el líquido impregne todo. Tapar el recipiente o colocarle un plástico, la idea es que se concentren los ingredientes.
Tips: Macerar para potenciar el sabor. Macerar es una técnica sencilla de cocina que tiene excelentes resultados donde el alimento sumergido en un líquido potencia su sabor. Si la maceración se hace en calor, se acelera el proceso, aunque se pierden nutrientes y cualidades, si se hace en frío, se mantienen y maximizan los nutrientes.
Yo lo hice al frío. Dejé la preparación 2 horas en la nevera.
Procedure: In a bowl salt and pepper the diced chicken, I like to use lots of pepper and oregano.
In a salt container pepper the diced chicken, I like to use a lot of pepper and oregano, also add two tablespoons of olive oil and the juice of a large lemon, mix everything so that the liquid permeates everything. Cover the container or put a plastic lid on it, the idea is to concentrate the ingredients.
Tips: Macerate to enhance flavor. Macerating is a simple cooking technique that has excellent results where the food submerged in a liquid enhances its flavor. If the maceration is done in heat, the process is accelerated, although nutrients and qualities are lost, if it is done in cold, nutrients are maintained and maximized.
I did it cold. I left the preparation 2 hours in the refrigerator.
Then, we are going to fry the bacon, so that it is golden brown and releases all its fat, when the bacon is almost golden brown, we incorporate the crumbled chorizo, and in the same way, we wait for it to release its own fat without stopping stirring, we can help ourselves by adding a little water. When we consider the sofrito ready, we remove the chorizo and the bacon and in the fat that remains in the pan, we fry the chicken and add a little more water, when it is ready we finally add the garlic, and the onion with the chili, many people prefer to use paprika, we fry a little more and add again the bacon and the chorizo so that all the flavors are compacted.
Mucha gente agrega primero una cosa u otra, lo que considero importante en este plato es la maceración previa por al menos una o dos horas del pollo aderezado y en el jugo del limón, y, dejar que el tocino y el chorizo suelten bastante grasita para sofreír y cocinar y todo el conjunto.
Many people add one thing or another first, what I consider important in this dish is the previous maceration for at least one or two hours of the seasoned chicken in the lemon juice, and letting the bacon and chorizo release enough fat to sauté and cook the whole thing.
El guacamole lo hice triturando una palta o aguacate junto con un ají o chile picante y cilantro.
I made the guacamole by mashing an avocado or avocado together with a chili bell pepper and cilantro.
Lo acompañé con casabe. Así que de cierta manera "venezolanicé" la receta 😄 El casabe para los que no lo conocen, es una tortilla tostada realizada a base de yuca.
Prometo para la próxima vez realizar el alambre con tortas de trigo.
I accompanied it with cassava. So in a way I "Venezuelanized" the recipe 😄 For those who don't know it, casabe is a toasted tortilla made from yucca.
I promise for next time to make the alambre with wheat cakes.
Si conocen alguna otra manera de preparar el alambre o ustedes gustan hacerlo diferente, me gustaría leer sus experiencias.
Espero se animen a prepararlo, es un plato realmente sabroso y muy rápido de hacer (lo que más se demora es la maceración del pollo)
Gracias por leer, bendiciones para todos.
If you know any other way to prepare the alambre or you like to make it differently, I would like to read your experiences.
I hope you are encouraged to prepare it, it is a really tasty dish and very quick to make (what takes the longest is the maceration of the chicken).
Thanks for reading, blessings to all.
Separators Here
Own photographs taken with a Huawey y9 mobile device.
Original content for Hive
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