Inauguración de la temporada de guiso de lentejas 🍁

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Inauguración de la temporada de guiso de lentejas 🍁. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Inauguración de la temporada de guiso de lentejas 🍁, 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 Inauguración de la temporada de guiso de lentejas 🍁 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 Inauguración de la temporada de guiso de lentejas 🍁 is 4 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 Inauguración de la temporada de guiso de lentejas 🍁 estimated approx Mucho!.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Inauguración de la temporada de guiso de lentejas 🍁 using 11 ingredients and 9 steps. Here is how you can achieve that.

Bajó tres grados la temperatura y volvemos a las comiditas de invierno.

Ingredients and spices that need to be Get to make Inauguración de la temporada de guiso de lentejas 🍁:

1. 1 taza lentejón secos
2. 100 g panceta ahumada
3. 200 g carne de cerdo
4. 200 g carne vacuna
5. 1 morrón
6. 2 cebollas
7. 2 papas chicas
8. 800 g(2 latas) tomates pelados
9. 400 g(1 lata) porotos de alubia
10. 1 hoja laurel
11. 1 cda pimentón dulce

Instructions to make to make Inauguración de la temporada de guiso de lentejas 🍁

1. La noche anterior, poner las lentejas en remojo. Agregar una pizca de bicarbonato de sodio para sacar todos los pesticidas.
2. Cortar en cubos la panceta, la carne de cerdo y la de ternera.
3. Cortar en trozos pequeños la cebolla y el morrón.
4. Preparar los tomates y aplastarlos un poquito con la mano.
5. Arrancar poniendo en la olla la panceta, luego la carne de vaca y por último, la de cerdo.
6. Cuando esté doradito, añadir las verduras y cuando la cebolla empezó a transparentar poner los tomates, el laurel, pimentón y otros condimentos.
7. Tapar y dejar cocinar una hora a fuego mínimo. Para mi, la salsa siempre está lista cuando empieza a cambiar el color rojo por uno amarronado.
8. Agregar a la olla las lentejas, las papas cortadas en cubitos (se puede reemplazar con fideos, arroz, o el hidrato que gusten) y medio litro de agua hirviendo.
9. Cuando termina de consumirse el agua, apagar el fuego agregar los porotos y dejar descansar. Mientras más, mejor. Al otro día está in-cre-íble 🔥🔥🔥

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