Beruflich Dokumente
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Ingredientes
Procedimiento
El bistec encebollado en una seleccin de carne deliciosa que obtiene su rico sabor de una
marinada hecha en casa que consiste de vinagre, adobo, organo, ajo y adobo. Se prepara junto
con cebollas ligeramente cocinadas que lo coronan al servirlo y se combinan con el caldito que
moja el arroz blanco o los tostones. El comerlo es toda una experiencia de sabor y textura.
De seguro que el bistec encebollado le va a encantar a tu familia por su simple pero profundo
sabor.
A m me trae recuerdos del comedor de la casa que viva cuando pequea. Mami me lo serva
con arrocito blanco baado con cebollas y caldito. El sabor de ese arroz revuelto en el caldo y las
cebollas es increble.
Puedes conseguir bistec encebollado en las cafeteras y restaurantes tradicionales de Puerto Rico.
Ingredientes
6 piezas de bistecs de 4-6 oz. machacadas, 1/4" de grosor
Procedimiento
Preparar la carne
Muchos prefieren cocinar el bistec en mantequilla derretida en vez de en aceite vegetal. Prueba
las dos versiones y elige tu favorita.
Recipe Link
Arroz Con Gandules
It's easy - give it a try
This is our traditional Holiday rice dish. Gandules are also known as
Pigeon Peas and can be found in markets that cater to Latinos.
In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito
and sazon. Cook over medium heat for 4 minutes. Add all other
ingredients, and enough water to cover the rice 1" above the rice line. Start
with 1 teaspoon of salt stir and keep adding and mixing well until you are
satisfied with the taste. Bring to a boil and cook over high heat until most
of the water is absorbed. Once the water has been absorbed, stir gently
from bottom to top - once or twice only, cover and turn the heat down to
low. Cook for 30 minutes or until
the rice is tender.
Otros truquitos:
Asopao
2 cans gandules
2 quarts chicken stock
2 tablespoons olive oil
cup diced cooking ham
cup sofrito
1 cup tomato sauce
2 cups short-grain rice
pound West Indian pumpkin, peeled and diced
1/2 tablespoon salt, or to taste
olives and capers
1/3 cup chopped cilantro
Form dumplings from 1/2 tablespoonfuls of shredded plantain, garlic, and salt. Set aside.
In a large caldero, combine the gandules and the stock. Heat until boiling.
While the stock and gandules boil, fry the ham in the oil for a few minutes, then add the sofrito and cook about 4
more minutes. Add tomato sauce and simmer over medium heat for 5 minutes.
Add the ham and sofrito and the rest of the ingredients to the stock and simmer for 30 minutes, or until the rice is
cooked and the soup has thickened. Add the cilantro just before serving.