large intestine stuffed with semolina minced meat quail egg😛 recipe main photo

Yummy Food Best Mexican Food In San Antonio Large intestine stuffed with semolina, minced meat, quail egg😛 – The large intestine stuffed with semolina, minced meat, quail egg😛 food of Native Americans and Hispanics in the Southwest United States and Northern Mexico works as the foundation for Mexican food in the United States. Mexican foods that are belonging to the United States frequently come from the Southwestern area examples include breakfast burritos, red or green chile, chili con carne, and chimichangas. This dish is based on an older custom-made. It is prepared utilizing a whole Poblano pepper that has been filled with picadillo a mixture of ground meat, fruits, and spices, topped with a cream sauce made from walnuts, and decorated with celery and pomegranate seeds. The hues are similar to those of the Mexican flag when seen from Puebla.

So Delicious Mexico Food Large intestine stuffed with semolina, minced meat, quail egg😛

Delicious Food Mexico Food Large intestine stuffed with semolina, minced meat, quail egg😛

Large intestine stuffed with semolina, minced meat, quail egg😛 Ingredients

So now bid farewell to repetitive boring recipes for your life everyday because there are so many choices what to cook on your own at home. The fact that you can make more than 20 recipes only from eggs, should enable you to get to more creative and from the box menus for your table. Set aside the complicated long hour food, begin with the easiest ones but provide a tiny bit extra seasoning onto it, different ways of how to cook it, and put it in an improved plate. Walla Believe me that little changes and effort will affect the taste, itll taste completely different too

1 for stuffing an intestine■■■■■■■■■■.
2 1 large intestine.
3 1 tablespoon Fat cubes.
4 1 cup fatty minced meat.
5 1 cup= 140g medium semolina.
6 3 tablespoon olive oil.
7 1 tablespoon chopped parsley.
8 1 tablespoon chopped mint.
9 2 garlic cloves, minced.
10 1 teaspoon coriandre powder.
11 1 teaspoon cumin.
12 4 hard-boiled quail eggs.
13 4 hard-boiled quail eggs.
14 4 hard-boiled quail eggs.
15 1 raw chicken egg.
16 1/2 teaspoon black pepper.
17 140 g hot sauce vegetables.
18 water needed to have a mixture like the cake mixture.
19 1 tablespoon red pepper.
20 1 grated tomato.
21 For the sauce ●●●●●●●.
22 1 tablespoon Tomato concentrate.
23 1 tablespoon red pepper.
24 1 teaspoon cumin.
25 1/2 teaspoon black pepper.
26 1/2 teaspoon coriander powder.
27 A onion.
28 1/2 teaspoon chopped garlic.
29 1 bay leaf.
30 2 litres water.
31 Salt.
32 2 tablespoon olive oil.
33 1 zucchini.
34 1 carrot 3 tablespoon of Chickpeas half cooked.
35 pieces chicken or meat.
36 30 g green beans.
37 slices Lemon.

Large Intestine Stuffed With Semolina, Minced Meat, Quail Egg😛 large intestine stuffed with semolina, minced meat, quail egg😛 Mexican Cooking Instructions

Step 1 Put two liters of water in a casserole dish and put on medium heat after boiling add the vegetables and spices and salt and oil and meat, and cook..
Step 2 In a large bowl, put the spices, aromatic herbs, semolina,egg, minced meat, fat, oil, sauce and hot water if necessary and let stand 10 minutes.
Step 3 Clean the intestine with vinegar water and take a tablespoon of the mixture and put it in the intestine and every 3 tablespoons of the mixture, put the boiled quail eggs until the end and then close the end with the wire so that it does not open in the broth، It is pricked with a needle all over the outer space of the intestine so that it does not explode in the broth, then put them in the sauce to cook for40 minutes..
Step 4 Sliced ​​and serve with this sauce and piece of chicken or meat..
Step 5 Sliced ​​and serve with this sauce or with the spicy sauce and mixed salad and lemon slices.

Mexican Cuisine Cooking Instructions

The food served large intestine stuffed with semolina, minced meat, quail egg😛 the majority of Mexican restaurants outside of Mexico, which is usually some variation of Tex Mex, is totally different from the regional home cooking of Mexico. Mexican cuisine has numerous distinct regional variations, including Tex Mex. Specific standard foods from Mexico required elaborate or protracted cooking approaches, consisting of cooking underground, as in the case of cochinita pibil. Prior to there was industrialization, conventional females would invest a good deal of time each day boiling dried corn, grinding it on a metate, and making tortilla dough, which they would then cook one at a time on a comal griddle. This is still the way tortillas are made in some locations. A mortar called a molcajete was also utilized to grind sauces and salsas. Although the texture is a little various, blenders are used more often nowadays. The majority of Mexicans would agree that food prepared in a molcajete tastes much better, however few still do so today.

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