In the espress pot we put water to boil, and put the calluses with the legs and the nose, cover the pot and let cook for 15 minutes, after this time, take out the calluses and legs with the nose and chop everything removing the bones to The legs, we will not cut it little, we will reserve 2 good vessels of the broth of cooking the meats, in the mortar we put the garlic, the chillies the almonds and salt, and we fell well, well and we will pour through the calluses, giving them several laps.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make callos Ala Sultana: |
| 2 kilos of callos de vertera 1 morro clean of veal 1 leg of veal 3 pigs of pork 2 chorizos 150 grms of serrano ham in daditos 2 sheets of laurel 1 chopped onion 1 green pepper 1 red pepper 2 cubes avecren de chicken 2 tablespoons of paprika 1 teaspoon of nutmeg 1 teaspoon of ground pepper 2 guindillas 8 almonds 3 cloves of garlic salt 1 glass of white wine 2 vessels of cooking broth of cooking the calluses 8 tablespoons of olive oil 10 black pepper grains a pinch of food colrap |
Ingredients to make callos Ala Sultana:
2. In a tarte we put the oil to heat, when this hot good we put the onion and the two minced peppers with a little salt, so that it relieves well, well, after about fifteen minutes we put the sausages cut on the slice Do not very fine and the ham followed by the calluses the bird the ground pepper the nutmeg and the paprik From cooking at a few laps and let us cook over low heat stirring from time to time for 30 minutes, serve hot with bread and wet are delicious.
