ESPAÑOL
Los ingredientes son :
- Carne Molida
- Tomates
- Cebolla
- Ají
- Ajo
- Cilantro
- Papas
Comenzamos sofriendo el ajo en aceite, le agregamos la carne para que esta adquiera el sabor del ajo. Se revuelve constantemente hasta que la carne se observe que su color sea dorado.
Mientras la carne esta sofriendo, se toman los aliños y se licuan con un poco de agua, se le agrega a la carne y pone en cocción para que la carne se vaya cocinando en su salsa.
Se debe revolver la carne mientras se cocina, para observar si la salsa no se seca. Pues debe estar con abundante líquido.
Las papas se cortan en cuadritos y se le agrega a la carne, por eso comente que deben tener líquido que permita que las papas se cocinen.
Lo último que hago es colocar la sal y unas hojitas de albahaca, esperar unos minutos y ya estará listo.
Así debe lucir esta carne, lista para acompañar con arroz u otro contorno. Espero y les haya gustado.
Todas las fotos son propias editadas en mi teléfono ZTE.
ENGLISH
The ingredients are :
- Ground beef
- Tomatoes
- Onion
- Chili pepper
- Garlic
- Cilantro
- Potato
We start by sautéing the garlic in oil, we add the meat so that it acquires the flavor of garlic. It is stirred constantly until the meat is observed that its color is golden.
While the meat is frying, the dressings are taken and blended with a little water, it is added to the meat and put into cooking so that the meat is cooked in its sauce.
The meat should be stirred while it cooks, to see if the sauce does not dry out. Well, it must be with plenty of liquid.
The potatoes are diced and added to the meat, so comment that they must have liquid that allows the potatoes to cook.
The last thing I do is add the salt and some basil leaves, wait a few minutes and it will be ready.
This is how this meat should look, ready to accompany it with rice or another contour. I hope and you liked it.
All photos are own edited on my ZTE phone.
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Me encanta la salsa de carne con pasta,como le agregaste papas debe quedar mejor. Me gusto mucho. Fino.
Se vé rico, gracias por compartir!