Gallina Pinta
From labradors 10 years ago
- 3 1/2 hours to make
- Serves 6 -8 servings
Despite its name (Speckled Hen), there is absolutely no hen or chicken of any kind in this traditional stew that originated in Sonora, Mexico. Note: I have not made this recipe, yet - only translated it from a Sonoran cookbook to plan for Cinco de Mayo.
Ingredients
- 1 Tablespoon lard or butter shopping list
- 1 Chile colorado (New Mexico chile), seeds and veins removed shopping list
- 1/2 Kilo (1.1 lb) flank steak shopping list
- 1/2 Kilo (1.1 lb) oxtail shopping list
- Water to cover (about 2 litres/quarts) shopping list
- 1/4 Kilo (.55 lb) Nixtamalized corn (hominy) shopping list
- 1/4 Kilo (.55 lb) pinto beans shopping list
- 1/2 Head garlic, minced shopping list
- 1 onion, chopped shopping list
- 2 tomatoes, chopped shopping list
- salt to taste shopping list
How to make it
- 1. Toast the chile in the hot lard or butter.
- 2. Place the flank steak and oxtail into a pot.
- 3. Add water to cover.
- 4. Cook over low heat.
- 5. When it foams, skim off foam.
- 6. Once no more foam forms and the broth is clear, add the corn, followed by the beans.
- 7. Tear or cut the chile into small pieces.
- 7. When the corn breaks open, add the garlic, onions, tomatoes and chile.
- 8. Add salt to taste.
- 9. Allow to simmer until everything is well cooked.
People Who Like This Dish 1
- mbeards2 Omaha, NE
- labradors Ormond Beach, U.S.A.
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments