Tuesday, May 25, 2021

Step-by-Step Guide to Make Perfect Cola de rez en salsa picoso

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Cola de rez en salsa picoso

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You have to remember your mother and father telling you to actually eat your vegetables, that is mainly because this is very important for a healthy and balanced body. You may already understand that most of the vitamins you need on a daily basis can be found in a variety of vegetables, but you will also be able to find necessary potassium in vegetables as well. One of the veggies that will supply you with the potassium you'll need is broccoli. You will in addition find that a salad, made with spinach instead of lettuce, can provide your body with many more necessary nutrients.

For those of you who want to begin living a much healthier life the tips above will be able to help you do that. Something that you need to actually avoid is all of the processed foods which you can purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let's go back to cola de rez en salsa picoso recipe. To make cola de rez en salsa picoso you need 9 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Cola de rez en salsa picoso:

  1. Provide 2-3 of whole beef/ox tail cut at the joints.
  2. Use 8 of dried New Mexico chile pods.
  3. Prepare 10-15 of dried japanese chiles.
  4. Use 2 of roma tomatoes.
  5. Prepare 1 of large white onion.
  6. Get 2 cloves of garlic.
  7. Prepare to taste of Salt.
  8. Get of Cooking oil.
  9. Use 2 cups of water.

Instructions to make Cola de rez en salsa picoso:

  1. In large fry pan heat oil and add ox tail. Cook until golden brown and edges start to crisp. Add the remaining portion of the onion sliced thinly, not used in salsa..
  2. On a comal or flat griddle char all of the chiles, 1/4 of the onion, the garlic and the tomatoes. Put all these ingredients into a blender with salt to taste and the water. Blend until smooth..
  3. Add salsa to fry pan with ox tail and let simmer for about 30 or until fork tender..

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About the Author

Samantha

Author & Editor

Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.

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