The mince llanero is a forceful soup that is eaten in the Venezuelan plains. This dish can be served as an incoming or main course and is a perfect remedy to recover energy.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make mince llanero: |
| 1 kilogram of beef suitable for broth 2 units of green banana 3 units of ocumo 1 piece of auyama 1 Yucca root unit 250 grams of yam 1 unit of garlic or leek 1 bunch of chives 1 Tender garlic unit 1 onion unit 1 garlic head 5 units of sweet pepper 1 piece of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make mince llanero:
1. This typical plain soup is made on one part, (Apure above all) with dry meat and another (flat of barinas) with fresh meat, this is the recipe with fresh meat that is easier to get anywhere although I particularly like dry meat.
2. It is a delicious and consistent soup that it can be perfectly a main dish.
3. The meat is boiled without cut with an entire garlic head, a good piece of leek, an onion branch or a piece of onion, even softened and that the broth is very glad.
4. While the meat is cooked, the malanga, the pumpkin, cassava, yam and the green banana and everything is cut into very small daditos, just as the meat once cooked and soft removes the meat and the meat is removed and the meat is cleaned broth of the remains of leek, garlic etc.
5. The meat is cut into very small daditos (approximately 1 cm) and returns to the broth pot.
6. a little very fine onion is chopped again, the sweet pepper to which the seeds are removed, garlic is passed through the mortar and everything is added to the pot, then the legumes that we previously cut into the following order are added: First the cassava that is harder, a few minutes later the malanga and the banana and last pumpkin.
7. When the vegetables or legumes are soft and the consistent broth is added a few very chopped peppermint and coriant It is removed from heat, it is a broth that is better to let stand before serving to join all their flavors.
8. Even, the next day it is much more delicious …
