1. All meat in small pieces (taquitos) is shown, indistinctly taking advantage of all the meat present in the pallet, rib and loin. 2. The meat is allowed to rest in a milk container from two days before to its consumption. It is advisable to throw a pinch of curry in the milk container so that the meat acquires its flavor. In a pot, an onion cut into a julienne and a chopped carrot is struggled. When these are golden, all pieces of meat are thrown into the pot, with a little curry powder and if you want any black pepper grain, and let it narrow until the pieces of meat are golden. 4. When the meat looks golden, the water pot is filled until the whole meat is covered. Throw a chorreoncito of olive oil. 5. Let it cook until the meat is soft. This can take between 3 and 4 hours. Because it is a hard meat, it is advisable to start cooking it with the high heat and going down progressively. Fill the water pot as it is consumed, never let the meat be exposed. Currys pizquitas can be thrown so that the meat is cooked with its flavor. When the meat is soft (that is easy to break with a fork), the water is allowed to reduce only two fingers and take a whole 200 ml tetra brick of cream for cooking. Curry dust is poured and everything mixes well with the cream. Pour curry to taste as you want more or less strong taste. Throw some black pepper grain. 7. Let the salsa thick, stirring it well and letting it reduce to taste, as more or less salsa is desired, and will be ready to serve. The dish accompanies perfectly with some white rice, if possible from Basmati type.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to do Corzo to Curry: |
| -A Corzo Paletilla with his rib and loin -un onion -un carrot -curry powder -un Tetra Brick of cream for cooking 200 ml -Col black -leche -Saceite de Oliva -sal |
