Guiso de lentejas patrio

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Guiso de lentejas patrio. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Guiso de lentejas patrio is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. Guiso de lentejas patrio is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Guiso de lentejas patrio, 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 Guiso de lentejas patrio 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 Guiso de lentejas patrio is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Guiso de lentejas patrio using 14 ingredients and 7 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Guiso de lentejas patrio:

1. 1 kilo Mondongo
2. 1/2 kilo chinchulines
3. 1 kilo Carne Rosbeef
4. 1 chorizo colorado
5. 350 gramos Lentejas
6. 1 papa
7. 1 cebolla
8. 1 zanahoria
9. Puerro o verdeo
10. Morrón rojo, verde
11. 1 Papa
12. 1 Batata
13. 1 zanahoria
14. Ají molido, comino, orégano, pimentón

Instructions to make to make Guiso de lentejas patrio

1. Vamos a empezar poniendo en remojo 24 ha las lentejas. Luego de ese tiempo vamos hirviendo en ollas aparte mondongo y los chinchulines. En cada olla colocar 1 ajo y un poquito de sal gruesa. Dejar cocinando 1 hora y media.
2. Ponemos a hervir 1/4 de lentejas que tuvimos en remojo 24 hs.
3. Vamos a cocinar en una olla buena de esas que no se pega la comida, vas a rehogar cebolla picada y morrón.(le puse 3 colores porque a algunos les gusta el color en este guiso, sino sale muy oscuro). Cuando sellamos la carne le agregamos los chinchulines(cocidos) y un poco de agua o caldo. Tapar y cocinar 1 hora.
4. Agregamos zanahoria picada en distintos tamaños, para que algunas se deshagan y otras se vean. Cortamos el mondongo cuando esté blando. Agregamos y condimentamos: sal, ahí molido, orégano, ajo y perejil seco, pimentón dulce. Agregar agua o caldo
5. Agregamos batata o papa. Va a quedar más espeso al final. Seguimos cocinando tapado. Cuidar que no falte caldo o agua. Cua do las lentejas estén blanditas las agregamos a esta mezcla de carnes y verduras. Tapar y cocinar juntos para que se impregnen de sabor.
6. Como vimos en el paso anterior, pasé a otra olla todo. Agregué papa y chorizo colorado.
7. Puse tarde el chorizo colorado para que no se rompa todo. Media hora más de cocción/ calentar y servir.

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