Ajillo tenderloin tacos are one of those recipes that everyone knows in Andalusia but each one gives their personal touch when doing so at home. It is easy to find it in most Andalusian bars and restaurants and is very demanded especially in summer, which you want a lot (such as the anchovies in vinegar to the Andalusian that showed you the other day) accompanied by very cool reeds. This time I show you Together with recipes, how I prepare this loin at home to the Andalusian Ajillo, with a spicy dot that makes it extremely delicious but that if you do not like, you can suppress it, although I encourage you to prepare this back to the tender chopper as is! Take a good note that the result will love and do not forget to comment what you think you prepare at home!
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make a back to the Andalusian Ajillo: |
| 500 grams of pork loin 8 cloves of garlic 2 cayenas 1 glass of white wine 1 jet of extra virgin 1 pinch of salt 1 pinch of ground black pepper 1 teaspoon of sweet paprika sweet paprika |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, fried, |
Ingredients to make a back to the Andalusian Ajillo:
1. We started making this back to the bee in sauce peeling the garlic and parting them in thick sheets. In a pan we put a splash of olive oil and fry them.
2. Meanwhile we start in pork in bite pieces (we cut them a little larger since when cooked they will become smaller) and reserve.
3. When the garlic begins to brown we add the cayenne and the spine to the pan. We salt and pepper to our liking, add the paprika and let the shield tacos to the chin is made over high heat. We remove frequently
Trick: If we want the pork loin to the chin not to pile we do not add cayenne or we can add only one. If we like spicy food we can replace sweet paprika with spicy paprika.
4. After five minutes we add the white wine, stir well and let it reduce. When the meat has a beautiful golden color and there is a slight sauce at the bottom of the pan is the time to remove from the heat and serve this spine to the Andalusian chin accompanied by a lot of spongy homemade bread to wet soups, the plate will stay clean! A good benefit! Try this other baked pig tenderloin recipe with English sauce or visit my blog target = _blank re = nofollowlos sweet secrets of cuca so as not to miss any of my upcoming creations.
Trick: You can serve this loin with garlic and white wine both in individual dishes and on a main dish for a meal or dinner, or present it in a clay casserole for the appetizer.
