Curtido de carnes para guisados tipo ranchero de México

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Curtido de carnes para guisados tipo ranchero de México. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Curtido de carnes para guisados tipo ranchero de México, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curtido de carnes para guisados tipo ranchero de México delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curtido de carnes para guisados tipo ranchero de México is 5 kilos de carne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Curtido de carnes para guisados tipo ranchero de México estimated approx 48 horas.

To get started with this recipe, we must first prepare a few components. You can have Curtido de carnes para guisados tipo ranchero de México using 7 ingredients and 1 steps. Here is how you cook it.

En el rancho de los abuelos los cerdos viejos , se les mataba o sacrificaba para no causar dolores de enfermedades, aprovechaban sus carnes, esta carne de animal viejo es dura una forma de ablandarla y hacerla más digerible era esta.
#LaCocinaNosUne

Ingredients and spices that need to be Prepare to make Curtido de carnes para guisados tipo ranchero de México:

1. 5 kilos carne de cerdo troceada finamente
2. 1 taza vinagre madre o de piña casero
3. 1 vaso buen tequila
4. La ralladura de tres limones
5. 1 Puñito de especias recién molidas
6. 13 dientes ajo grandes pelados y picados
7. al gusto Sal

Steps to make to make Curtido de carnes para guisados tipo ranchero de México

1. Ponemos todos los ingredientes en una cazuela, o en un recipiente de cristal como ensaladera, mezclamos muy bien y dejar reposar en un lugar fresco y húmedo o en el refrigerador, el reposo será dos días donde de vez en cuando mezclaremos los ingredientes para que humecte la carne y se ablande. Pasado este tiempo, la usamos para cocinar, en adobo, chile, mole, pozole, brochetas, pincho lo que se nos ocurra es deliciosa.

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