🫙 From the Spice Rack
Caldereta
-1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red ch...
sideeasy
Ingredients8 items
Ingredients
- 11/4 ts salt
- 3whole dried hot red chiles
- 5garlic cloves, peeled and
- 1ts whole black peppercorns
- 1two-inch cinnamon stick
- 2bay leaves
- 4ts tomato paste
- 2md potatoes
Directions
- 1
Stephen Ceideburg 2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper
- 2
Set aside for 30 to 40 minutes
- 3
Drain the meat, saving the liquid, and pat it dry
- 4
In a large heavy saucepan, heat the oil over medium heat
- 5
When it is hot, add the chiles
- 6
Stir for a few seconds or until they swell and darken
- 7
Remove chiles with a slotted spoon and set aside
- 8
Put as many cubes of meat into the pan as will fit without crowding