VEAL IN ADOBO SAUCE

(Ternera en Adobo)

Ingredients:

1 kg of veal in pieces
5 ancho chilis, hollowed out
1/2 cup of white wine
2 tablespoons of vinegar
1 pinch of paprika
1 pinch of oregano
1 clove of garlic
1 onion
oil
salt and pepper

Procedure:

To marinate, let the meat sit an hour in a bowl with the wine, salt, pepper, oregano and paprika (mixed). Drain and separate from the liquid.

Fry the meat until golden on both sides.

In the same oil, lightly fry the the sliced onion, the garlic and the ancho chili. Put the meat back in the pot and add the liquid in which it marinated.

Retop the pot and cook on low flame for 45 minutes, stirring occasionally. Remove from heat the meat is tender.

Serve on a plate with slices of onion. Liquify the sauce in which it cooked and serve with the meat.

WARNING

The recipes showed in this section are only for personal use,
it's forbidden to reproduce them for commercial purposes.

Mexican Cuisine: http://mexico.udg.mx/cocina/ingles/