Consomé de res con garbanzo y arroz en olla de cocción lenta

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Consomé de res con garbanzo y arroz en olla de cocción lenta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Consomé de res con garbanzo y arroz en olla de cocción lenta, 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 Consomé de res con garbanzo y arroz en olla de cocción lenta 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 Consomé de res con garbanzo y arroz en olla de cocción lenta is 4 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 Consomé de res con garbanzo y arroz en olla de cocción lenta estimated approx 6 horas.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Consomé de res con garbanzo y arroz en olla de cocción lenta using 18 ingredients and 9 steps. Here is how you can achieve that.

Técnicas e ingredientes básicos.

Ingredients and spices that need to be Make ready to make Consomé de res con garbanzo y arroz en olla de cocción lenta:

1. 1.5 litros agua
2. 450 g costilla de res
3. 2 tazas garbanzo
4. 1/3 pza cebolla
5. 3 dientes ajo
6. 3/4 taza arroz
7. al gusto sal
8. 1 pizca pimienta negra
9. 1 rama epazote fresco
10. 2 hojas laurel
11. Pizca romero
12. Al servir
13. 1/2 cucharada orégano
14. al gusto aguacate en cubos
15. al gusto cilantro picado
16. al gusto cebolla picada
17. al gusto salsa al gusto (roja de árbol, cascabel o chiltepín)
18. al gusto chiles picados

Instructions to make to make Consomé de res con garbanzo y arroz en olla de cocción lenta

1. Lavar y remojar el garbanzo y arroz. El garbanzo debe de estar en remojo toda la noche
2. Cortar la costilla para que cada trozo tenga hueso. Integrar con la cebolla y ajo. OPCIONAL, se puede sellar la carne en una sartén con poco aceite caliente por no más de 30 segundos cada lado. Tener listo el garbanzo.
3. Agregar el agua a la olla y los ingredientes mencionados previamente. Tapar y dejar en modo alto durante tres horas.
4. Transcurrida la primera media hora, agregar el romero, laurel, epazote y pimienta a la olla. Remover un poco y tapar.
5. A pesar de ser olla de cocción lenta, conviene revisar constantemente. En caso de hacer espuma, quitarla con una cuchara.
6. A la tercera hora poner potencia baja.
7. Revisar el estado de los garbanzos, cuando ablanden a 3/4, añadir el arroz, es aproximadamente a la hora 4. Los huesos ya se comienzan a separar de la carne. OPCIONAL, ya que la costilla tiene grasa, yo no añado cubos de caldo procesado, a mi parecer no los necesita, pero si gustan pueden añadir el cubo en este momento y remover, más adelante sugiero otro sazonador
8. A la sexta hora, sazonar con sal y pimienta molida al gusto y remover. Sugiero algún sazonador natural para carnes, les recomiendo alguno de las fotos, especialmente el Ultimate Black Rub, para caldos y sopas va perfecto, es básicamente sal.
9. Servir con las verduras restantes, salsa y chiles.

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So that's going to wrap it up for this special food Recipe of Homemade Consomé de res con garbanzo y arroz en olla de cocción lenta. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!