This rich typical dish of Extremadura, specifically from the source of songs, has a humble and fast preparation, with a unique and old final result. In fact, they continue to prepare this recipe in their celebrations as a great tradition of Chanfain grandparents. Keep reading, discover how to do Extremadura Chanfaina made of roasts and lamb variants.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Extremadura Chanfaina: |
| 300 grams of lamb asura (includes liver, heart and kidney) 150 grams of lamb skirt meat 50 grams of olive oil 1 median onion 2 cloves of garlic 1 laurel leaf 1 spicy guide 2 mature pear tomatoes 1 small glass of white wine 2 pinch pellizcos |
| ADDITIONAL CHARACTERISTICS: Cheap cost, stew, |
Ingredients to make Extremadura Chanfaina:
1. The first thing you should prepare is the natural tomato puree, which will always provide a great flavor to the Extremadura Chanfaina. If you do not have this type of tomatoes at this time, you can use a crushed canning tomato, which with about three tablespoons will suffice.
2. cut the onion into medium pieces and skip it in a pan with a jet of hot oil. Add a chilli, thick garlic sheets and bay leaf so that it releases its aroma, then you will remove it. Suffle all this over medium heat and remove so that it is done well for 4 minutes.
3. Once the poached onion is with garlic and chilli, crush these ingredients until they make them puree. Remember that you should not crush the laurel, so remove the sheet before. When you have the puree ready, reserve it to continue with the recipe for Extremaduras Chanfaina.
4. In a Honda casserole add another splash of olive oil and saute the lamb barbers and lamb skirt, all chopped. Sprinkle some white pepper pinches and a little salt, remove well and let it be sealed over medium heat for approximately 5 minutes without covering.
5. At 5 minutes, add the rest of the ingredients. First pour the white wine, remove for 1 minute, add the tomato and mix for another minute. Then, incorporate the choricero pepper puree if you have it, if you do not get it, you can do without problem. Add the crushed onion, remove, pour the water, cover the casserole and cook for 30 minutes over medium-low heat.
6. Once you have your chanfain stew ready, serve it hot. The recipe for Extremadura Cordero is quite simple and very nutritious, since it is loaded with protein. There are also those who do the Extremadura chanfaina of pork following these same steps, so that you could replace the lamb with pork if you prefer.
