Pechuga barroca con pulque, picadillo de frutas con frutos secos y piñón

Hey everyone, it's me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón is one of the most popular of current trending meals on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón is something that I've loved my whole life.

Many things affect the quality of taste from Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón, 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 Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón using 13 ingredients and 3 steps. Here is how you cook it.

Esta receta está inspirada en el mundo Novo hispano donde sus platillos confesa-torios delataban a los herejes musulmanes o Moros, al usar el cerdo. Además de reflejar el mestizaje y los sincretismos.

Ingredients and spices that need to be Prepare to make Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón:

1. 1/2 pechuga de pollo, pato o milanesa. Se limpia y lava la pechuga se seca. Salpimentamos
2. 250 grs. carne de cerdo molida o finamente picada
3. 1/2 taza frutos secos finamente picados
4. 1 puñito de piñones picados
5. 1 cebolla finamente picada
6. 3 dientes ajo finamente picados
7. 1/2 taza pasas de colores
8. Mantequilla aromatizada
9. 1 vasito buen tequila
10. 1 litro pulque
11. hierbas de olor
12. Especias en polvo de su gusto
13. Chile poblano rojo finamente picado y también amarillo o verde

Steps to make to make Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón

1. Sal pimentamos la pechuga y por la parte más ancha en el centro hacemos un corte para formar un hueco, reservamos.
2. En una cazuela de barro ponemos manteca a calentar y sofreímos la cebolla, ajo, las pasas y el chile poblano, ya blandos se le agrega la carne y se sofríe con sal, sazonamos con hierbas y especias, cocinamos por por 20 minutos más a fuego manso sin dejar de mover, agregamos el pulque y dejamos secar. Seco el picadillo agregamos los frutos seco y apagamos. Reservamos.
3. Rellenamos las pechugas con el picadillo y embarramos de mantequilla aromatizada ponemos en una charola y cocinamos por media hora en el horno de leña, sacamos y roseamos con tequila y las hierbas de olor, reposamos, servimos con verduras salteadas, puré o ensalada.

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So that is going to wrap this up with this exceptional food How to Prepare Quick Pechuga barroca con  pulque, picadillo de frutas con frutos secos y piñón. Thanks so much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!