chinchulines con salsa al disco con puré de papas mí receta 👍

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

Boil chinchulines in vegetable broth until tender.

Heat olive oil in a large disc over medium heat.

Add chopped onion and sauté until translucent.

Add diced bell pepper and carrot; sauté until softened.

Transfer boiled chinchulines to the disc and sear until browned.

Season with salt and black pepper while searing.

Remove some liquid from the disc.

Add more oil if needed and continue to brown the chinchulines.

Once browned, remove chinchulines from the disc and set aside.

In the same disc, add more chopped onion and sauté until soft.

Season with salt, oregano, and a bay leaf for flavor.

Add water to the disc to create a sauce.

Simmer until the sauce thickens.

Prepare the puré by mashing boiled potatoes with butter, milk, salt, and pepper until creamy.

Serve chinchulines topped with the sauce over a bed of puré.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary