Ingredients
Directions
Tips From The Rican Chef
Comments and Suggestions
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| Cuajo 1 pound of Cuajo 4-5 garlic cloves 3 1/2 teaspoons of salt 4-5 culantro leaves 1 onion (small) 3 tablespoons of vinegar 6-8 cups of water Sauce 1 1/2 cups of chicken broth 3-4 tablespoons of margarine or butter 4 1/2 teaspoons of flour 3/4 cup tomato sauce 3/4 teaspoon of onion powder Salt to taste Hot sauce to taste (optional) |
- Remove the fat from the cuajo. Cut into very small pieces and wash very, very well.
- In a 1 quart pot of water, add the vinegar and put the cuajito in the water to soak for about 15-20 minutes.
- After soaking, strain the cuajito and rinse well.
- In a big pot, add the water, salt and the cuajito.
- Boil it on high heat. When it foams, remove it and add the cilantro leaves, onion and garlic cloves. Cover your pot.
- Lower the heat to medium and cook for about 1 hour and 45 minutes or until the cuajito is very tender.
- Drain it and let it cool at room temperature while you make the sauce.
Sauce
- Place the chicken broth and the tomato sauce in a pot and simmer.
- While the broth and tomato sauce simmer, melt the margarine or butter on a very low heat and add the flour. Blend it well.
- Add the onion powder and salt. Mix well.
- Stir in the warm broth and tomato sauce. Turn up the heat to medium and cook for 8-10 minutes. Stir occasionally.
- Add the cuajito and continue to cook for 5 more minutes.
- For the Hot Latin in you, add Tabasco sauce.
- Serve warm with my "Guineitos en Escabeche" recipe on the side.
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