May 5, 2011

ASADO DE CARAJAY (OX TONGUE AND PORK)

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Asado de Carajay Ingredients:
2 pcs. ox tongue
1 kilo pork
3 tbsps. toyo
1 cup vinegar
2 onions, quartered
1 tbsp. paprika
2 whole chicken
1 bay leaf
grains of black pepper
salt to taste
1 can mushrooms
1/2 kilo potatoes, quartered
2 tbsps. flour
water enough to make tongue and pork tender.

Asado de Carajay Procedures:
Clean the ox-tongue thoroughly. Rub with salt and pepper and place inĀ  a deep vessel. Marinate the ox-tongue and pork in mixture of toyo, vinegar, water, bay leaf, onion, garlic, pepper, paprika and water. Fry the ox tongue and the pork in deep lard until brown. Pour the mixture and cook over low fire. Cook until tender. Then fry some flour and add the stock to make sauce. Cut tongue and pork into slices and garnish with fried potatoes and mushrooms. Serve while hot.



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