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Calories
281 (kcal)
Preparation
1 Hour
Author
Chile BrandIngredients
- 4 tight
- 1 medium onion in feathers
- 1 medium carrot, grated
- 2 tablespoons oil
- 250 ml red wine
- 250 ml of beef broth
- 2 tablespoons chopped coriander leaves
- 1 tablespoon flour
- 1 tablespoon chili paste
- 1 tablespoon cheese
- Salt to taste
- Pepper to taste
- 4 boiled or baked potatoes with skin.
Instructions
- Step 1 - Place the prietas in a pot so that they are firm between them and sauté with oil over low heat. Add carrot, onion, wine and beef broth, salt and pepper.
- Step 2 - Cook the prietas in a covered pot over very low heat.
- Step 3 - Cook for 10 minutes, add the chopped cilantro and cook for 10 more minutes.
- Step 4 - Separately, in a frying pan lightly toast the flour and add water to form a thin sauce. Set aside.
- Step 5 - Add a little of the cooking liquid to the roasted flour sauce to dilute it and then off the heat pour the sauce into the pot with cooked prietas, stirring to avoid lumps. Cook for 2 to 3 minutes.
- Step 6 - Serve with chili paste and cheese.
