aizury m esparza i

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aizury m esparza i

Stuffed loin

Name: Stuffed loin
Prep time: 360 min
Cook time: 360 min
Yield: 10
Cuisine: Internacional
Ingredients: 1 kilo carrot; 1 kilo potato; 1/4 kilos pea; 4 chicken breasts; 250 milliliters cream; 2 teaspoons mustard; 8 ancho chili peppers; 8 pasilla chili peppers; 2 cloves garlic; 1/2 onions; 1 sachet sesame seed; 9 tomatoes; 1 drizzle white vinegar; 100 milliliters white wine; 1 kilo mushroom; 1 onion; 3 cloves garlic; 2 cans half and half cream; 1 teaspoon chicken broth; salt, and pepper to taste

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aizury m esparza i

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This recipe is in a certain way a tradition in special family gatherings, since in the preparation we participate both my parents, as brothers and grandchildren. Cooking is a good way to encourage family coexistence

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Ingredients

10 portions

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Preparation

For the cream of mushrooms: liquefy a part of the mushrooms, a clove of garlic, half an onion, the two cans of half cream and the consommé powder. Chop the rest of the mushrooms into small pieces. Cook with the chopped onion and 2 cloves of garlic for five minutes without stopping to move. Add a splash of white wine, cook for a couple of minutes, add the blender mixture to the pan, cook a few minutes. Reservation.

For the meat: One night before, wash the meat well, cook the tomatoes and chilies, roast the sesame and blend all the ingredients with salt to taste. Inject with white wine (the amount you consider necessary), spread the previous preparation all over the spine and let it rest all night.

For the filling: cook the chicken breasts, carrots, potatoes and peas. Cut the carrots and potatoes into small pieces and discard the chicken. Salpimenta to taste.

Preparation of the loin: fill the tenderloin with the chicken salad, seal it by sewing it with needle and thread. Wrap it in tin foil and steam for 20 minutes. Once cooked, bake at 150 ° C for 15-30 minutes. Once cold, slice and bathe with the mushroom sauce.