CALDILLO EN CHILE VERDE Durango
Comensales: 12-15 personas Tiempo de preparación: 30 minutos Tiempo de cocción: 25 minutos aproximadamente
Utensilios: Vaporera, cacerola
3 kilos de filete de res; 6 cucharadas de harina; 1 kilo de chile verde, pelado, asado y desvenado; 1 kilo de jitomate asado, pelado y sin semilla; sal y cominos a gusto. • La carne, en trocitos, se pone a cocer al vapor durante 10 minutos; una vez cocida, se pasa por harina. • El chile se machaca con el jitomate asado y se le pone sal y comino hasta que quede una salsa ligera. ' Se pone la salsa a fuego bajo y a los 5 minutos se agrega la carne; se deja 5 minutos más y se sirve muy caliente con arroz blanco o fideos cocidos.
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