The calluses are cut into large pieces and washed in several waters.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make calluses with nose and black pudding: |
| 1 1/2 kg callos 1/2 kg morros 1 ud ternera (La Pata) 4 spoon soup oil 2 ud chorizo (150 grs) 2 ud morcilla (150 grs) 1/2 ud guindilla 1 sheet Laurel 4 ud nail 10 grain pepper nutzada 2 clove (chopped) 1 1/2 ud. Onion (medium, chopped and the rest in pieces) 1 spoon soup flour 2 ud tomato 1 teaspoon paprika 1 glass vinegar water salt |
Ingredients to make calluses with nose and black pudding:
2. Then they put themselves quite salt and the trip.
3. They rub with a brush to finish cleaning them.
4. The calluses are cut into smaller pieces and placed in a pot covered with water over living fire.
5. When the strong boil breaks, the water is thrown.
6. They are covered again with water, whole black pudding, bay leaf, pepper, pepper, nails, a little grated nutmeg, onion, garlic and a peeled tomato are added.
7. All this is cooked until the calluses are tender (at least about three hours).
8. In a pan put the oil to heat, the very minced ceblla, the paprika and the chorizo in slices is thrown.
9. It turns up and adds to the pot.
10. let one hour cook more.
11. separate from heat and allow them to cool.
12. At the time of serving them, the black pudding and leg are cut into pieces.
