The Uruguayo Buscae de Mondongo is a great stew made from the flesh that we know as mondongo, calluses or belly, a meat that was considered a meat of poor but that today serves to make fantastic and famous recipes such as the well -known Madrid calluses, among Others. Although it is of Italian origin, the Creole bus has been strengthened in countries such as Argentina and Uruguay and the recipe we show you this time in recipes, is the traditional Uruguayan recipe by Fernando GarcÃa, who shares the instructions to prepare the Recognized Mondongo Busca.De your body recover the heat with this powerful stew, the Uruguayan Creole bus will be your preferred winter dish once you try it, so lets go to it.
| 🚻 10 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Uruguayan Creole bus: |
| 250 grams of butter beans 250 grams of beans of chickpea 1 kilogram of mondongo 1 kilogram of pork leg 200 grams of bacon 5 onions 3 medium bruises 4 cloves of garlic 1 pound of tomato pulp 2 kilograms of potato 1 kilogram of bong -bonato carrot 1 pinch of paprika 1 pinch of marinate 1 pinch of salt 1 pound of water oil |
| Additional characteristics: average cost, popular in autumn-winter, stew, traditional recipe of Uruguay |
Ingredients to make Uruguayan Creole bus:
1. To make this stew we must start working since the previous night. Place all beans, in containers other than day to another.
2. The day of the preparation we started by cutting the mondongo into strips. Then we put this in a deep pot along with the beans, add water and let boil until both soften and feel tender.
3. Meanwhile, we place a large pot and make a stir-fry with the chopped onion finely and a splash of oil. When the onion begins to be transparent, we add the bullshit and wait a couple of minutes before throwing the bacon and pork legs. Let us refer everything to integrate the flavors.
4. Next, it season the sauce to taste with the spices of the list and then incorporate the rest of the vegetables cut into small boxes, about 2 cm in diameter. We must pass another couple of minutes and then add the beans and the Mondongo already cooked.
5. We mix all the ingredients in the pot and finally add the liter of water together with the tomato pulp. Let the bus cook for 30 minutes until everything is cooked and tender.
6. After this time, it is best to let the stew rest a few minutes before serving. The Uruguayan Creole bus is delicious and can be accompanied with a little white rice. And if you want to learn more about Uruguay, do not stop checking that of the Creole empanadas.
