DELICIOUS RESTAURANT LANGUAGE WITH SAUCE A VERACRUZANA ACCOMPANIED BY WHITE RICE
Learn more about MAGDALENA GONZALEZ CARRILLO GONZALEZ CARRILLO
Ingredients5 portions
Preparation
PRE HEATING A PAN
MAKE A SAUCE BY MIXING THE JITOMATE, ONION, GARLIC AND WATER IN THE BLENDER.
PUT THE 3 TABLES OF OLIVE OIL INTO THE HOT PAN, ADD THE JITOMATE SAUCE, SALT AND PEPPER TO THE TASTE OF LEAVING IT FOR THREE MINUTES.
ADD THE COOKED LANGUAGE CUT IN CUBES, OLIVES, CAPS, WHITE WINE AND LAUREL LEAVES, LEAVE TO SOFT FIRE FOR 5 MINUTES MORE OCCASIONALLY REMOVING TO PREVENT IT FROM BEING STICKED ONCE, TURN OFF THE FIRE AND ADD THE CHILIES IN VINEGAR .
SERVE ACCOMPANIED WITH WHITE RICE AND SPREAD A LITTLE FROZEN PARCHMENT.
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