Puchero argentino

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Puchero argentino. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Puchero argentino is one of the most popular of current trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Puchero argentino is something which I have loved my whole life.

Many things affect the quality of taste from Puchero argentino, 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 Puchero argentino 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 Puchero argentino is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puchero argentino estimated approx 75 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Puchero argentino using 19 ingredients and 4 steps. Here is how you cook that.

Mucho me ha sorprendido ver la receta de Chari “Puchero Andaluz”, posiblemente nuestro puchero criollo sea heredado de los inmigrantes que llegaron a la argentina en busca de un nuevo destino. Viendo su receta, diría que se diferencia en la incorporación de nuevos ingredientes. La carne que se usa en el puchero criollo es el Ossobuco con el hueso (tuétano) y el chorizo colorado, las verduras que no pueden faltar son la papa, repollo, zapallo y choclo.

Ingredients and spices that need to be Get to make Puchero argentino:

1. 1 kg falda
2. 500 gr caracú u ossobuco
3. ½ gallina
4. 1 chorizo colorado
5. 1 chorizo de cerdo
6. 2 tomates
7. 2 puerros
8. 1 zanahoria
9. 1 calabaza chica
10. 6 choclos
11. 1 repollo blanco mediano
12. unas ramitas apio
13. unas ramitas perejil
14. 1 trozo zapallo
15. 6 papas
16. 3 batatas
17. garbanzos y porotos (opcional)
18. a gusto sal gruesa
19. 4 litros agua

Steps to make to make Puchero argentino

1. El puchero se sirve por separado, por un lado la sopa con los fideos a gusto, la carne y las verduras se comen sin la sopa, solas, con una salsa criolla y muchos usan ketchup para la carne de ternera.
2. La carne (falda, caracú y pollo) se pone en agua hirviendo (pues al entrara en contacto con el agua hirviendo, los tejidos se contraen y mantienen sus jugos). La falda se hierve 15 minutos en agua con sal gruesa y se espuma. Seguidamente se agregan los puerros, zanahorias, cebollas, apio y perejil.
3. Las verduras se hierven a parte, para que no cambien el sabor del caldo. Se ponen los choclos, el repollo, las batatas y los garbanzos y porotos (previamente remojados en la víspera) con los chorizos y se deja 45 minutos en el fuego, entonces se agregan las papas enteras y se sigue la cocción hasta que se pongan blandas.
4. Se sirven las carnes y chorizos en una fuente y las verduras y legumbres en otra.

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So that's going to wrap this up for this exceptional food How to Make Award-winning Puchero argentino. Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!