Pepián Rojo de Costilla de Res

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Pepián Rojo de Costilla de Res. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pepián Rojo de Costilla de Res is one of the most favored of recent trending foods in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They're nice and they look fantastic. Pepián Rojo de Costilla de Res is something which I've loved my whole life.

Many things affect the quality of taste from Pepián Rojo de Costilla de Res, 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 Pepián Rojo de Costilla de Res 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 Pepián Rojo de Costilla de Res is 6 a 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Pepián Rojo de Costilla de Res using 18 ingredients and 7 steps. Here is how you can achieve that.

El pepián es un guiso #TipicaGuatemala de origen kaqchiquel propio del municipio de Chimaltenango. Puede ser de carne de cerdo, pollo o res. Yo lo sé hacer por mi suegra pues me imagino que la abuelita de ella le enseñó a hacerla, pues yo soy del municipio de Guatemala espero les guste.

Ingredients and spices that need to be Take to make Pepián Rojo de Costilla de Res:

1. 3 lb carne de res de costilla
2. 1 chile pimiento
3. 1 chile pasa
4. 1 chile guaque
5. 3 onz de miltomate
6. 4 onz de ajonjolí
7. 4 onz de pepitoria verde
8. 8 tomates grandes
9. 1 cebolla mediana
10. 3 dientes ajo
11. 1 manojo cilantro tierno
12. 1 cáscara de plátano maduro
13. 1 1/2 litro agua
14. 1/2 güisquil
15. 1 zanahoria
16. 1/2 lb ejotes tiernos
17. 1/2 lb papas medianas
18. Sal y pimienta negra recién molida

Instructions to make to make Pepián Rojo de Costilla de Res

1. Se corta la carne en trozos según las porciones que quieres sacar y pon en una olla de presión con un litro de agua unos 15 a 20 minutos, antes de que este en su punto agregar las verduras cortadas en trozos grandes y los ejotes en cortes sesgados.
2. Aparte en un sartén, poner a dorar sin quemar los chiles, el miltomate, el tomate, cebolla, ajo, ajonjolí, pepitoria y la cáscara de plátano. Recuerda dorar un ingrediente a la vez.
3. Después de que todos los ingredientes se hayan dorado perfectamente, se licuan con un poco de caldo donde se ha cocido la carne.
4. Luego el licuado se pone en una cacerola para que hierva con el manojo de cilantro hasta que espese un poco por 30 minutos.
5. Por último agregar la carne y las verduras para que se integren todos los sabores salpimentar al gusto.
6. Y listo servir en escudillas de barro. O plato hondo. Acompañarlo con arroz blanco.
7. A degustar este platillo típico de mi hermoso país Guatemala

As your experience as well as confidence grows, you will certainly find that you have much more all-natural control over your diet plan and also adjust your diet regimen to your personal preferences with time. Whether you wish to offer a recipe that uses less or more components or is a bit basically spicy, you can make simple changes to achieve this objective. To put it simply, start making your dishes on time. When it comes to fundamental cooking skills for beginners you do not require to discover them but only if you master some basic food preparation methods.

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So that is going to wrap this up for this exceptional food How to Make Perfect Pepián Rojo de Costilla de Res. Thank you very much for your time. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!