Caldo de camarón hispano-mexicano

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Caldo de camarón hispano-mexicano. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Caldo de camarón hispano-mexicano is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Caldo de camarón hispano-mexicano is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Caldo de camarón hispano-mexicano, 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 Caldo de camarón hispano-mexicano 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 Caldo de camarón hispano-mexicano is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Caldo de camarón hispano-mexicano estimated approx 15 minutos.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Caldo de camarón hispano-mexicano using 16 ingredients and 4 steps. Here is how you cook that.

Es un caldo picosito de fusión de la cocina Española y Mexicana, se acostumbra antes de la comida o cena en tasas, muy caliente como aperitivo o bocadillo y de preferencia en época de frío. Muy estilo Mexicano de orígenes Hispano.

Ingredients and spices that need to be Prepare to make Caldo de camarón hispano-mexicano:

1. 1 L Caldo de camaron de cubos
2. 2 Cdas Camaron seco molido
3. 250 g Papa pelada, cocida y cortada en cuadros
4. 7 Camarones grandes secos
5. 100 g Cebolla blanca picada gruesa
6. perejil picado
7. Cilantro picado
8. 4 Chiles juagillos precocidos en agua
9. El jugo de tres limones agrios mexicanos
10. unos 100 gramos Puré de tomate precocido
11. Alcohol (brandi o similar) un chorrito
12. 1 Chile verde (mexicano serrano o jalapeño)
13. 1 Pizca Pimienta
14. unos 150 gramos Cuadros pequeños de papa blanca cocida
15. Aceite de oliva extra virgen
16. Nota: no usar sal

Instructions to make to make Caldo de camarón hispano-mexicano

1. Hacer el caldo de camarón, mezclando el caldo de cubos con el polvo de camarón seco, los chiles guajillos y verde y un poco de aceite de oliva. al hervir retirar del fuego y colar.
2. En olla saltear en aceite de oliva y en orden: cebolla, ajo, cilantro, perejil, el pure de tomate, los camarones secos.- en ese orden y poco a poco fuego bajo y mezclando poco a poco dando sabor y amor a la cocion. al final se agrega el jugo de limon y el acohol por unos 3 minutos a que evapore.
3. Agregar el caldo de camarón con las papas a fuego bajo lento y mezclando.
4. Dejar cocinar al gusto (de 3 a 5 minutos)

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So that's going to wrap it up for this exceptional food Simple Way to Make Favorite Caldo de camarón hispano-mexicano. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!