The cazón is wanded very well, it is boiled in a bowl that covers it very well, putting enough water, we add an onion cut into four, the bay leaves and a tablespoon of serving as salt we cover well and we wait for it to be slightly detached the skin of the cazón ….
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make hunter splashes: |
| Cazón (Tiburoncito) (2 kilos) Ajo (20 finely chopped dirts and 10 to grind) cebolla large or median (2 in squares and one to cook the dog cazón and another 10 for stew) tomate (4 kilos, in squares) Pap (Remove from the container and drain) chile in vinegar (cut into pieces and juice to grind with the achiote) chile chipotle (cut into pieces) achiote (10.00 This is achieved in the isthmus or with Tehuanas zas) pimenta ( 20 ground peaks) clavo (20 ground nails) Limones (juice of 30 lemons, this is to let the dogfall rest after having removed all the water) aceite (to fry the ingredients, garlic, tomato onion) sal ( A tablespoon to cook the dogfish) gallets or totopitos istmeños |
Ingredients to make hunter splashes:
2. While we finely chop the garlic dies, onion, chiles in vinegar, chipotle chiles. All this is put in separate containers, nothing goes together or scrambled. Popes, carrots peel, cut into squares and cook, after cooked.
3. In a molcajete, grind the 20 pimientas, the 20 nails, a little salt, the 10 garlic dies, since it is well grinding, gradually throwing the vinegar juice of the chiles, add the achiote to grind it little to Little until leaving a thick red mixture.
4. Drain the chicharos, the olive, (the olive if you want Espinazo and once this is removed, dry begins to beat, it must be beaten should not be in piece.
5. Then it is taken by balls and begins to squeeze and leave in another container and so on until it ends, the last thing that remains in the container where it beaten is strained to take advantage of everything.
6. Immediately after the balls are broken and the juice of the lemons is added and allowed to stand.
7. To stew it puts a large casserole over medium heat, 1/4 of oil is put, when it is hot, the minced garlic is dropped.
8. Move very well and when it looks in an almost gold The reddish mixture (of the molcajete) add the 10 bay leafs, let it release smell and flavor.
9. While in the same way as we remove the water from the cazón, so we remove the juice of lemons, since it is fine, I want to add it little by little to the stew and move very well.
10. The chopped chiles, the pieces of potatoes, carrots, chicharos, olives and slightly a little salt (to taste) are added. It should be noted that the tomato juice is gradually consumed, this must be left.
