Mondongo or calluses, as you like to call them, we will cook in this recipe. As the cold begins to be noticed, at home we wanted What you think and the result is simply spectacular. Of course, it is a powerful dish but with few calories since we have not included any sausage, simply meat, potatoes and chickpeas with a spicy touch. In recipesgratis.net we have everything and for sample here you have some calluses with chickpeas and Potatoes, a dish that will enjoy the whole family. Lets cook!
| 🚻 5 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make calluses with chickpeas: |
| 3 kilograms of precooked calluses ½ chopped pork head 400 milliliters of fried tomato 3 onions 4 cloves of garlic 570 grams of cooked chickpeas 2 laurel leaves 1 tablespoon of spicy paprika 1 pinch of salt 1 Pinch of dye 1 teaspoon of seasoning powder aceite de oliva 4 potatoes |
| Additional characteristics: cheap cost, popular in autumn-winter, boiled |
Ingredients to make calluses with chickpeas:
1. The first step to prepare these rich calluses will be precisely to wash and chop the calluses. As you will see, these calluses are practically white, that is because they are already washed and precooked, but they must always go through the water jet before preparing them. It claims in medium pieces, not very small, remember that when cooking will reduce their size quite a lot.
2. Now we do the same with the pork head. If you prefer you can use little hands too. Cut the piece into pieces more or less equal than those of the calluses. The pork head, as well as the calluses, you can already buy washed and precooked.
3. To finish enlisting the ingredients, cut the entire onion along with the garlic. The calluses carry a lot of onion, so you have small onions better use 4. Also take advantage of to wash, peel and chop the potatoes. This is already to taste, but I recommend leaving them in medium pieces, the size of a bite or as if they were brave potatoes.
4. Ready to cook? Then hot oil in a pot large enough and make a stir-fry onion and garlic with the medium-high heat.
5. After the first minutes, when you see that the onion is already transparent, it incorporates all the meat, calluses and pork. Remove everything very well and continue with cooking over medium-high heat. Calluses are also known as Mondongo or Panza in other countries.
6. You will see how the meat is releasing its juices, so you can add the potatoes and bay leaves in the preparation. He continues to move everything from time to time so that the flavors are mixed and nothing is hit in the pot.
7. Now its the turn of tomato sauce and dressings. See adding the fried tomato little by little and mix well so that it is distributed uniformly. When you have ended this, add salt, dye and seasoning to taste. You can use your seasoning as always or half a pill of concentrated meat broth.
8. Past 2-3 minutes you must incorporate the chickpeas. We have used boat chickpeas, so if you do this in this way, remember to drain them very well. Continuous with the cooking of these calluses with boat chickpeas always keep the heat medium-high, the idea is that it is always boiling.
9. To finish our callos recipe, add the spicy paprika to taste and stir with a wooden spoon so that the flavor is well integrated. It is important that you move the calluses with soft and enveloping movements, from the center out; In this way we prevent them from sticking and that both potatoes and chickpeas are destroyed. To know if the calluses are ready, check that the meat and potatoes are tender.
10. Let the calluses with chickpeas rest for a few minutes and ready, to serve! This exquisite Mondongo dish is lighter than he thinks because although he has fat, he has very few calories. . And if you want to try other similar recipes, we recommend you try the Mondongo to the Veracruz.
