Cómo hacer MATAMBRE Y CHORIZOS SALADOS COMO BONDIOLA cocina y pesca

chorizos

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is often less expensive and adds color.

Prepare the matambre by cutting a piece from the freezer and seasoning it with salt and a little sugar.

Place the seasoned matambre in a container and massage it with salt and sugar.

Leave the matambre in the refrigerator for 3 days to cure.

After 3 days, wash and dry the matambre before applying a mix of spices including pimentón and pepper.

Wrap the seasoned matambre in paper or servilletas and place it back in the refrigerator for another 3 days.

For the chorizos, use pure pork chorizos and season them with salt and sugar, leaving them in the refrigerator for 2 days to cure.

After 2 days, wash and dry the chorizos, then remove the skin from them.

Season the chorizos with a mix of spices, then wrap them in paper or servilletas and refrigerate for another 2-3 days.

After the curing time, the matambre and chorizos are ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary