The Rican Emeril
Cuajito
El Boricua

Ingredients
Directions
Tips From The Rican Chef
Comments and Suggestions
Print Recipe
 
Ingredients
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)
Directions
Cuajo
  1. Remove the fat from the cuajo. Cut into very small pieces and wash very, very well.
  2. In a 1 quart pot of water, add the vinegar and put the cuajito in the water to soak for about 15-20 minutes.
  3. After soaking, strain the cuajito and rinse well.
  4. In a big pot, add the water, salt and the cuajito.
  5. Boil it on high heat. When it foams, remove it and add the cilantro leaves, onion and garlic cloves. Cover your pot.
  6. Lower the heat to medium and cook for about 1 hour and 45 minutes or until the cuajito is very tender.
  7. Drain it and let it cool at room temperature while you make the sauce.


Sauce
  1. Place the chicken broth and the tomato sauce in a pot and simmer.
  2. While the broth and tomato sauce simmer, melt the margarine or butter on a very low heat and add the flour. Blend it well.
  3. Add the onion powder and salt. Mix well.
  4. Stir in the warm broth and tomato sauce. Turn up the heat to medium and cook for 8-10 minutes. Stir occasionally.
  5. Add the cuajito and continue to cook for 5 more minutes.
Tips From The Rican Chef
Comments and Suggestions
Send me your comments, suggestions, praises and recipes
Send me your comments, suggestions, praises and recipes to:


For complaints, email me at: iamasangano@eljurutungo.com
and sit and WAIT for a response.