As Jesús Reyes tells us, this Mondongo to Veracruzana is a simple and easy dish to make, elaborated in the best consamaloaaps Step by how to prepare this Mondongo or rather dish, pancita to the Veracruz, it is a very rich dish that you will surely like to try.
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Mondongo to the Veracruz: |
| 1 kilogram of res 6 tomatoes 1 onion ½ chile habanero 100 grams of capers 100 grams of olives 2 tablespoons of white wine 2 Popes Rajas de Chile tanned to taste 1 bunch of coriander 2 cloves of garlic |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, stew, |
Ingredients to make Mondongo to the Veracruz:
1. To start with the preparation of this Mondongo soup, the first step is to cook the belly and chop it in bite size. To cook the calluses you can use a normal pot or a pressure cooker, you must boil them in water until they are soft. If you have doubts about this procedure you can take a look at the callos recipe with chickpeas.
2. Meanwhile, you can finely take advantage and chop vegetables. Pick the tomato, Chile, onion and garlic finely. It also chop the potatoes in paintings, previously washed and peeled, as well as the capers and the olives.
3. Once everything is chopped, fry the vegetables with the species. The idea is that the sauce takes bright color.
4. Then, when the sauce has taken the bright color, it incorporates the belly and the potatoes in the pan along with the white wine. Check and correct the seasoning if necessary and let it boil for a few minutes.
5. The Mondongo serves the Veracruz immediately and decorates with a bit of fresh curent. If you still don know them, you will surely love.
