Carimañola y Chicharrón "FRITURAS"

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Carimañola y Chicharrón "FRITURAS". It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Carimañola y Chicharrón "FRITURAS" is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious. Carimañola y Chicharrón "FRITURAS" is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Carimañola y Chicharrón "FRITURAS", 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 Carimañola y Chicharrón "FRITURAS" 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 Carimañola y Chicharrón "FRITURAS" is 2 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 Carimañola y Chicharrón "FRITURAS" estimated approx 45 minutos.

To begin with this recipe, we must first prepare a few components. You can have Carimañola y Chicharrón "FRITURAS" using 13 ingredients and 5 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Carimañola y Chicharrón "FRITURAS":

1. CHICHARRÓN
2. 1 kilo tocino de cerdo fresco
3. 2 oz vinagre blanco
4. sal y pimienta fresca
5. CARIMAÑOLA
6. 2 kilos yuca
7. 200 gramos carne molida de res
8. 2 dientes ajo
9. 1 cucharada achiote en pasta
10. aceite de Girasol para freir
11. 1/2 cebolla
12. 6 ajíes criollos dulces
13. 1 cucharada pasta de tomate

Steps to make to make Carimañola y Chicharrón "FRITURAS"

1. Chicharrón:
   Pida el tocino en un solo pedazo, con un cuchillo muy filoso cortar la piel en líneas paralelas diagonales, 2 mm de profundidad y 1 cm de separación. Repita cortes en la carne y grasa. Salpimentar. Es preferible dejar reposas 2 horas.
2. Para freírlos corta las tiras de 1 cm y van a una paila u olla onda con tapa de vidrio preferiblemente, seca. El tocino soltara manteca en la que se freirá. A medio cocerse con mucho cuidado agregas el vinagre en la freída. Estarán listos cuando la piel este tostada.
3. CARIMAÑOLA:
   Sancochar yuca y hacer puré suavemente, agregando 2 cucharas de aceite vegetal, si lo fuerzas al majar se pone chiclosa y nos fregamos el desayuno.
   Salpimentar y reservar.
4. Relleno: Calentamos el aceite muy caliente, agregamos el ajo y el achiote, doramos en 5 segundos y agregamos la carne. Cocinamos a fuego alto 2 minutos, agregamos el resto de los ingredientes finamente picados. Entra la pasta de tomate por 3 minutos a fuego alto. Agregamos 8 oz de caldo de res o pollo natural, y cocinamos hasta consumir el caldo a fuego medio.
5. Con el puré de yuca haremos unas empanadas redondas y alargadas con el relleno de carne. Se fríen en aceite caliente hasta dorarlas. Y sirves sobre papel absorbente en compañía de los chicharrones, y una taza de café para que baje!

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Perfect Carimañola y Chicharrón "FRITURAS". Thank you very much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!