Yummy Tummy (Pig Stomach) скачать в хорошем качестве

Yummy Tummy (Pig Stomach)

David and I spotted a package of meat at the grocery store the other day labeled Pork Maws Buche and had absolutely no idea what it was other than it belonged to a pig. Upon doing a bit of research we discovered that Pork Maw is actually pig stomach and that Buche is the Spanish translation. There is some dissidence regarding this fact — some people claim Buche is the esophagus blah blah blah. We are sticking with the stomach team. Trying to find a traditional Mexican Buche recipe is seemingly impossible. We searched desperately (we looked on google) and then we decided to just follow the instructions on the package and then add a few tricks we had picked up from cooking tripas. IT WAS SO GOOD. Anyways in case you are lucky enough to get your hands on some Pig Stomach here is the recipe that we (somewhat) improvised. Buche Tacos 1 pig stomach ½ cup white vinegar kosher salt 3 stalks celery, roughly chopped 1 onion, halved 3 ancho chilies 4 chilies de arbol 2 serrano chilies, halved 1 bell pepper, halved, seeded 1 tbsp fresh thyme 1 tsp paprika 5 garlic cloves cracked pepper peanut oil lime At room temperature, soak the stomach for 30 min in cold water combined with ½ cup vinegar and ½ cup salt. Rinse well. Cut into 1 pieces. Place in stock pot. Add celery, onion, and ancho chilies, chilies de arbol , garlic, serrano, and bell pepper. Season with thyme, paprika, cracked pepper, and about a tsp of salt. Cover with water. Bring to a boil, reduce to medium low, simmer covered with the vents open (or the lid cracked) 2 1/2 hours. Drain and discard the vegetables. Heat about 2 tbsp peanut oil in a wok on medium high heat. Add the drained stomach and sauté until browned. Check seasoning and add salt to taste. Squeeze with a little lime. Serve with guacamole or pico de gallo (basically fresh salsa) on some nice hot fresh tortillas. Yumm. http://foodtease.com/2009/02/yummy-tu...