Puchero Uruguayo

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, Puchero Uruguayo. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Puchero Uruguayo is one of the most well liked of current trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Puchero Uruguayo is something that I've loved my whole life.

Many things affect the quality of taste from Puchero Uruguayo, 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 Puchero Uruguayo 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 Puchero Uruguayo is 10 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puchero Uruguayo estimated approx 2 hs.

To get started with this recipe, we must prepare a few components. You can cook Puchero Uruguayo using 12 ingredients and 8 steps. Here is how you cook it.

Antes que nada un poco de historia. El puchero es de origen Español, era una comida de gente pobre, utilizaban los alimentos que les daba la tierra y cualquier tipo de carne, lo hervìan en una olla sin necesidad de ningún tipo de condimentos.
En zonas mediterráneas utilizaban mariscos, del mismo modo que el Puchero nació la Paella. Ambos platos exquisitos pero nada económicos en estas latitudes.

Ingredients and spices that need to be Get to make Puchero Uruguayo:

1. 1 k y medio paleta con hueso
2. 2 chorizos
3. 2 morcillas saladas
4. 1 Kg papas
5. 1/2 kg boniatos
6. 2 cebollas
7. 1 morrón rojo, amarillo y verde (opcional)
8. 1/2 zapallo cabutiá
9. 3 zanahorias
10. 2 choclos
11. a gusto Apio, puerro, ajo, repollo, nabo, cebolla
12. Sal a gusto

Instructions to make to make Puchero Uruguayo

1. Yo prefiero preparar y dejar todo pronto, por un lado las verduras lavadas y por el otro las carnes desgrasadas
2. En una olla grande (es mi preferida de 10 lts) ponemos a 🔥 Max con sal gruesa, un puñadito, una vez a punto de hervor agregamos la carne, dejamos hervir y con un colador o cernidor vamos a retirar toda la materia grasa que va a quedar en la superficie.
3. Agregamos el apio, puerro, morrones, cebollas, zanahorias🥕los chori y hacemos un mate (hay que ser Uruguayo para saber lo que es eso)
4. Agregamos las papas, el zapallo y los boniatos y lo dejamos para que se "amiguen" todos los ingredientes en la olla
5. Una vez pronto apagamos y agregamos las morcillas. Y pronto!!
6. TIPS. Recomiendo (no lo hice) hervir los boniatos solos e incorporarlos a la preparación al final dado que nos va a variar el color del caldo.
   Cocinar la carne y con un colador eliminar la grasa que sale a flote. Con este procedimiento vamos a obtener un caldo más magro y agradable a la vista.
7. Nada se tira, todo se transforma. Un caldito con fideos de sopa.
   Una buena sopa crema en la licuadora 😁. Buen provecho!!
8. Costo aprox $U 1.200
   U$S 25

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So that is going to wrap this up with this exceptional food How to Prepare Speedy Puchero Uruguayo. Thanks so much for reading. I'm sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!