How is this solemite?
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to do sirloin with Loroco and Chiltepe: |
| Recipe designed by: Rolando Estrada: Solomito de Pork 2-3 pounds olive oil loroco chiltepe (ratio of 1 to 5 between Loroco and Chiltepe) crema to taste Sal Mar Sea salt cooking salt pepper pepper. Parsley |
Ingredients to do sirloin with Loroco and Chiltepe:
2. First the solemites are cleaned and filmed in medallions of /- 3 cms., They bathe of olive, kitchen and pepper, let stand for /- 15 minutes.
3. Heat a pan, sprinkle of olive, fry the medallions to taste.
4. Reserve the medallions and the bottom of the pan.
5. In the mortar, Loroco and Chiltepe is incorporated without stems, an olive jet, sea salt and pepper, the pasta is processed.
6. In the pan over low heat, the paste prepared in the mortar is incorporated, the cream is added using the bottom of the pan, the salt is rectified and immediately removes the fire. It sneaks into a fine strainer.
7. Present the medallions with the sauce in an independent container, decorate with fresh chiltepe lorocos and branches, add some parsley on the sauce.
