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Sunday, July 29, 2012

Callos

Español: Callos
Español: Callos (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


It is my mother who really knows how to cook. My mother learned it from her mother also then she would cook it for us from then on. Mother has really captured the same taste that my grandmother specialized. Before, she would even cook it for others as she'd give packed and frozen callos to close friends and family during Christmas. Now that mom is no longer here, I have taken over cooking for family-gathering and I make sure it's at par with her cooking. The secret really is slow cooking - to catch the flavor. Like the callos that takes hours to cook, this recipe will take long to forget as it carries with it a lifetime of memories.



CALLOS

You will need:


1 kilo ox tripe, cut into stripes

1/2 kilo ox tongue, cut into medium dice

3 tablespoons extra-virgin olive oil

2 tablespoons garlic, minced

4 tablespoons white onion, minced

2 tablespoons Spanish paprika

1 can chorizo de bilbao, sliced

2 tablespoons Worcestershire sauce

2 teaspoons Tabasco

1 can pimiento, pureed

salt and pepper to taste

Here's how:


1. Boil together the ox tripe and ox tongue. Simmer for at least 2 hours or until tender. Reserve the broth.

2. Saute' garlic and onions in olive oil. Add the fat of the chorizo to make it more flavorful. Then put in the paprika and let them sweat for a few seconds. Add all the meats including the chorizo, followed by Worcestershire sauce, Tabasco, and pimiento. Pour in all the reserved broth. Simmer for 1 hour until all flavors meld together. Season with salt and freshly cracked black pepper. Serve hot.
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