The 5 tablespoons of oil are put in the pan and the bacon is made, it is well saved and when this gold it departs, in the same oil we put the chorizo, the chilli, the liver and the garlic we put it to SOFREIR, once performed We remove it on the same dish where the bacon is, co -fires and garlic cloves and put it in the mortar, crush everything.
| 🚻 High Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make pito flour tangs: |
| For 2 people :: 250 Gra. Very chopped bacon 1.5 Red Chorizo Trocedo 100 gra. Croted pork liver in daditos 1 small guide (if you like) 1/2 small tablespoon of salt 5 tablespoons Oliva deaceite 4 4 tablespoons full of pito flour (lunch) (tito) 2 cloves of garlic ( beautiful) 1 knife tip of paprika water |
Ingredients to make pito flour tangs:
2. In the same oil, the flour is made, you lower the heat at minimum and while moving, the sauce, halfhog Palette of holes crush the flour to dilute in the water and do not lump you, you are adding water, if you see that it needs it and while still moving until you see that it starts it has been more consistent, it is time to make the Plate where we have the bacon, sausage etc.
3. You continue moving it with the palette until it begins to make plof, plof and the fat of the bottom rises like the lava of a volcano to the surface.
4. I don know how to upload photos, I have one of each step if you ask me to my email, I send them.
