Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel

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Many things affect the quality of taste from Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel, 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 Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel 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 Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel using 9 ingredients and 5 steps. Here is how you cook it.

Receta campirana de sabor único y extraordinario, excelente manjar para acompañar un buen arroz. En casa usaban puré de camote y papas, puré de calabaza o verduras cocidas con vinagreta .

Ingredients and spices that need to be Get to make Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel:

1. 1 Pollo en piezas
2. 2 litros pulque
3. Salsa de molcajete verde o martaja, quebrada en licuadora
4. 4 naranjas (el juego de cuatro y la ralladura de una)
5. 1 cebolla en juliana
6. 12 hojas grandes de acelga
7. 1 betabel grande cocido y picado
8. C/n Manteca
9. Al gusto Sal y pimienta recién molidas

Steps to make to make Pollo borracho en hojas de acelga tipo las Correa con salsa de betabel

1. Lavar el pollo, partimos y embarramos con sal y pimienta recién molida, reposar.
2. En una cazuela honda ponemos a calentar manteca, sofreímos la cebolla y el pollo, agregamos sal, el juego de naranja y la ralladura, dejamos cocer a fuego manso, al hervir agregar el pulque y tapar, cocinamos media hora.
3. A continuación destapamos la cazuela subimos a fuego medio a que reduzca. En seguida ponemos la salsa y mezclamos, dejamos que de otro hervor y apagamos.
4. Tomamos una hoja de acelga y sobre de ella ponemos dos piezas de pollo, envolvemos y agregar o ponemos otras dos hojas. Las acomodamos en una vaporera, las cocemos diez minutos a fuego bajo, apagamos y servir.
5. Con el caldo y su contenido lo molemos con el betabel, ponemos al fuego a que espese para hacer la salsa.

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