In a good aluminum pot you heat olive oil and add the chopped bacon, moving every time to prevent it from sticking.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to convey the devil: |
| 600 grams of dry shrimp 150 grams of raw bacon, cut into fine squares 3 jitomates oil pentón red powder onion red tree chiles dry |
Ingredients to convey the devil:
2. While you hope that the bacon is brown, you cut a large onion into fine pieces.
3. which you will add to the bacon and the oil moving until it becomes transparent and the meat gets golden.
4. While that happens, you will cut 3 tomatoes in squares which you will add to the bacon and onion, you will notice that the tomatoes will give moisture to the stew and prevent the onion from caramelice and the meat sticks.
5. You will add sufficient purified water to the potted water, remember that as it will be boiling you should be putting more hot water every hour.
6. You will incorporate the peeled shrimp and previously rinsed in clean water to rehydrate them.
7. Add dry red tree chiles; This will give you the degree of spicy that you want and every hour that you review the water you can test the itching of the stew, if you wish lighter, just take some chiles depending on your taste or that of your diners.
8. Sazona with sea salt, not with the traditional one.
9. Here comes the second secret … To give him that beautiful infernal color, add red-powder paprika to taste (you get it in stalls of dry and spice peppers), remember, it must be red paprika, do not replace it with Chile PiquÃn.
10. Do you remember the heads, legs, tail and shrimp peels we reserve? Well, fill them with water and boil them a lot.
11. when they are in full boiling; Strain the content and add the water to the consommé, you will see that in one or two minutes there will be foam on the surface, retir it with a spoon since it is the fat of the heads and legs of the shrimp.
12. Let it boil for about 4 to 5 hours, checking every hour that the water consumed is replenished with hot water and verifying the degree of spicy.
13. Here comes the third and final secret … When you see that the meat of ham bone is already well cooked, take it out for a moment and with a knife Ret it to all the meat and fat you can.
14. The bone returns to the pot and checks that the meat does not have ligaments or cartilage, if so cut them out and throw them out.
15. When you have fine and clean meat; Add to your liking oregano throughout the surface.
16. It is important that you season well, so it rubs the pieces well with the indicated spice.
17. Add the spicy meat with oregano and let it boil again for saying, an hour more
