Today we are going to follow a very popular Nicaraguan recipe, it is the chilote stew or tender eloitos, a dish that yields a lot and that has a really spectacular flavor and texture. If you want to know the right procedure for chilote cooking, the best thing is that you Loate in recipes and continue paying attention to this recipe that you will surely like.
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make chilote stew: |
| 25 chilotes or cute corners ½ butter bar ½ liter of whole milk 1 ounce of corn or maicena 1 pinch of salt 1 pinch of achiote 1 onion 1 chiltoma or paprika 1 clove of garlic |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chilote stew:
1. Once we have all the ingredients of the list at our work table, we begin by peeling and cutting the chilotes into small pieces. We put them in boiling water with a point of achiote and salt until they are pre-cooked.
2. On the other hand, we finely chop the onion, chiltoma and a garlic clove. Then, we heat a few drops of oil in a casserole and make a base sofrit with these three ingredients.
3. After one minutes, when the onion begins to be transparent, we incorporate the pre-cooked chilotes and fry the set for a couple more minutes. Then we incorporate the cornstarch, previously diluted in the milk with an achiote point, and mix well.
4. Keep cooking over medium heat until you get a pasty mixture. At this point you can correct the seasoning if necessary.
5. The chilote stew is always served with a little white rice and you can also accompany it with a little refused beans. Remember to eat the very hot and enjoy this delicious dish with the family.
