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1/2 kilos potato cambray, Brushed and without shell
2 branches fresh coriander
1 tablespoon salt
Preparation
Put the meat in the Express® Pressure Cooker, with enough water to cover it, with half the onion in pieces, 3 sprigs of coriander and 2 cloves of garlic.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 20 minutes.
Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
Separately in the frying pan, fry the chopped onion until it is sharp, add the chopped tomatoes, when they are well fried, add the salt and the guajillo chile sauce.
Strain the broth from the meat and add to the previous mixture, add the cooked meat, the previously cooked potatoes, and the chopped cilantro; Let it boil until it is fully incorporated. Serves hot
You can use the guajillo chile sauce they already sell prepared, or you can use dried guajillo chiles. Roast in the comal over low heat 30 g of dried guajillo chiles, about 4 minutes. Soak in warm water to cover for 5 minutes until soft. Drain and remove the tail and seeds, blend the soaked chilies and strain.
TIPS
This stew should be smooth; if necessary add broth. Accompany with hot corn tortillas.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
343.7
kcal
17.19%
Carbohydrate, by difference
5.1
g
1.7%
Protein
5.2
g
10.4%
Total lipid (fat)
33.6
g
51.69%
100
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Ratings(3)
Citlali Alatriste
18/04/2019 14:06:45
Excelente!!
Lucia Guerra Garcia
12/04/2019 15:41:57
Que rica
Roa Tapia
19/11/2018 10:54:42
Se puede sustituir por res
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