Fritada de Cabrito

Name: Fritada de Cabrito
Total time: 150 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 30 g Ancho peper; 5 g Arbol pepers; 10 g epazote; 500 g geitenbloed; 150 g geitenbok hart; 300 g Geitenbokdarmen; 250 g geitenboklever; 100 g geitenkidneys; 40 g Guajillo peper; 30 g Knoflookteentjes; 3 g komijnpoeder; 2 g Mexicaanse oregano; 2 g paprika; 60 g Reuzel; 300 g Roma tomaten; 200 g ui; 10 g zout

⏱️ 150 dk 🔥 399 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
30 g Ancho peper
5 g Arbol pepers
10 g epazote
500 g geitenbloed
150 g geitenbok hart
300 g Geitenbokdarmen
250 g geitenboklever
100 g geitenkidneys
40 g Guajillo peper
30 g Knoflookteentjes
3 g komijnpoeder
2 g Mexicaanse oregano
2 g paprika
60 g Reuzel
300 g Roma tomaten
200 g ui
10 g zout

Hazırlanışı

Thoroughly clean the Cabrito intestines by rinsing multiple times under running water, then boil them in salted water for 30 minutes until tender. Drain and finely chop.

Dice the Cabrito liver, Cabrito heart, and Cabrito kidneys into small, uniform pieces.

Remove stems and seeds from the Ancho chiles, Guajillo chiles, and Arbol chiles. Rehydrate the chiles in hot water for 20 minutes until softened.

Fritada de Cabrito

Malzemeler

Hazırlanışı

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