Hector Peñaloza

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Hector Peñaloza

Sausages to the Diabla

Name: Sausages to the Diabla
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 12 sausages; 1 can chipotle chili; 2 onions, white medium; 5 teaspoons Seasoning juice; 1 branch parsley, to decorate; 3 tablespoons corn oil; 50 milliliters pineapple juice

30 mins

Low

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Hector Peñaloza

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Practice recipe with sausages ideal for a taquiza or simply as a snack.

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Ingredients

4 portions

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12 sausages
1 can chipotle chili
2 onions, white medium
5 teaspoons Seasoning juice
1 branch parsley, to decorate
3 tablespoons corn oil
50 milliliters pineapple juice

Preparation

Slice the onion into thin julienne and slice the sausage diagonally so that the cut is a bit elongated this to give better view to the dish.

Put the chipotle chili peppers and maggi juice in the blender.

In a saucepan put the oil to heat and the sausages to brown. Once golden, the salchihcas add the onion and then the mixture of chilies, pineapple juice and seasoning juice. Let it cook until it boils. approx. 8 min.

Place on a plate and add the parsley to garnish, you can accompany with Habanera cookies or flour tortilla.