Sunday, March 11, 2012

Caldereta 1

Caldereta 1
Caldereta 1
1 Kilo goats meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onions
Slices of hard boiled eggs
Meat stock or water
6 tomatoes sliced
Paprika, salt and pepper to taste
Liver mixture
1 cup sweet peas
Slice pimientos morones
1/2 cup chopped ham


Heat the fat, and brown the garlic. Remove the garlic and sauté the onion and tomatoes, then add the meat and seasonings.

When partly cooked transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender.

Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas and ham. Serve hot and garnish top with slices of hard boiled eggs and chopped ham.1


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