Buy the chops not very thin.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Arequipa marinade: |
| 1 pinch of salt 6 units of spokesman chops non -loin ½ packet of chil Pinch of salt to taste 1 Unit of Chicha de Jora (chicha arequipeña) 1 branch of cinnamon not very large 3 units of cloves of smell |
Ingredients to make Arequipa marinade:
2. The pepa and vein are removed to chili, washed several times with salt if desired without much spicy.
3. But if you want with spicy very spicy, the pepa is left.
4. Once the chili washed, liquefies with cumin, garlic and salt, add a water jet, just to liquefy, it does not have to be very thick.
5. In a pot place the chops, add the liquefied chili pepper, moving to spread them all uniformly, add the chicha until it covers and a little more, try the salt, that is to the taste of one.
6. Macerar all night. The next day, cook the macerated without adding anything else, when 1/4 of time cooking (strong fire) add the co -cut onions, if the onion is very large to cut into 6 segments like orange, but thicker, faster, faster, more If the onion is small, cut into four. Cook 1/4 of hour more over high heat and then 1 1/2 over low heat, add the cinnamon and smell nails from the beginning.
7. Already when you add 3 whole of smell.
8. Serve with quite juice, place bread on the table because this dish is only eaten with bread.
9. I hope you like it.
10. Do not add water, just cook with chicha.
