The cazón is a white, semi -brain meat and with a certain gelatinous texture that has great nutritional properties and a magnificent flavor. In Venezuela there are several versions of what the word cazón means. Some say that the raising of Escualo and others that is a kind of small shark is called. The truth is that the cazón is a versatile meat, which is used a lot to prepare traditional recipes of Venezuelan cuisine, including the mojito in Coco Zulian They are consumed during Holy Week throughout the Venezuelan territory and, also, in many parts of the world, in recipegratis we offer you a shirt recipe with authentic tropical flavor that you can easily prepare at home and we teach you how to prepare Margarite style cazón. Know the Caribbean!
| 🚻 8 Diners | 🕘 3h | 🍵 Main Dirt | 🤯 Dictation |
| Ingredients to make Margarite style cazzón: |
| 1½ kilograms of cazón 3 tablespoons of salt (to boil the cazón) 1 lemon (the juice) ½ cup of vegetable oil 6 maccated garlic cloves 2 onions 1 green paprika 1 red paprika 5 sweet peppers 3 chives 3 branches of coriander 1 tablespoon of capers 1 pinch of onoto (powder) 1 pinch of pepper 1 pinch of cumin 1½ grams of salt (for the sauce) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Margarite style cazzón:
1. Clean the dogfish with plenty of water and lemon. Then, use an 8 -liter saucepan to boil the fish. To do this, pour abundant water in the casserole and add the 3 tablespoons of salt. Wait until the meat is soft but firm. At this point, the fish drain and wait until it cools.
2. Eliminates skin and cartilage, leaving the meat pulp exclusively. Crumble the pulp and reserve.
3. Use a pan, add the vegetable oil, wait until it heats but does not hum and add the finely chopped garlic. Remove for a minute, so the oil will be impregnated with the flavor of garlic and the Margarite Cazón will be delicious.
4. Add the onion in pictures, remove and kitchen for 2 minutes. Wait until the onion acquires a transparent condition.
5. Add chopped vegetables in pictures: paprika, chili and chives. It also places the capers but cut in half. Suffle for 3 minutes over medium heat to continue with the Margarite -style cazon recipe.
6. Integrate the finely chopped coriander, the onoto (or achiote), the cumin and then splash. Remove very well to completely incorporate all ingredients. Wait 1 more minutes before adding the final component.
7. In the end, add the cazón to the sauce and remove. Cover the pan or cauldron with a lid and wait 15-20 minutes. Apply medium-low fire so that the Margarite cazón is finished.
8. You can taste Margariteño style cazón with white rice, Venezuelan arepas, empanadas, margarite pavilion, cookies, bread and vegetables. Its very versatile! If you dare to recreate this cazon recipe at home, please leave your comments or doubts and a photo to see how you stayed.
