Michirones Spanish Recipe

Today we return to land Mancha to know as michirones are made ​​. The michirones are one of the many traditional recipes from this area of Albacete . There are exclusive of Hellin , can also eat at many other locations in Murcia and Alicante Vega Baja . It is a recipe in which the main protagonist is the bean. A meal of people very rich and very strong which was taken at the cold days. If you walk through the bars of that hinterland southeast of Spain and order a beer, do not be surprised that you put a lid on michirones ... real good. They are very simple to prepare and in little more than an hour you have them ready. 

TIME 80 MINUTES       MEDIA DIFFICULTY           LOW PRICE

INGREDIENTS FOR 4 PEOPLE

• 1 KILO OF DRY BEANS, THE FIND IN ANY SUPERMARKET
• 2 O 3 CHORIZOS RED FOR STEW
• HAM BONE
• LAUREL
• SAL
• BLACK PEPPER
• SPICY CHILI
• POTATO (OPTIONAL)
• PUDDING (OPTIONAL)
• BACON (OPTIONAL)
• 1 head of garlic
• SWEET PEPPER
• WATER

A COOKING!

As with all traditional village meal ingredients change according to the family. The recipes are passed from parents to children, and should always be, but now we will not fault the help of "internete".

1. beans being dried must rehydrate. This means leave them in water for at least 48 hours and change the water three times.You going to see a lot of similarity between this recipe lentil stew. 

Two. Put the beans in a pot and hydrated and clean, the ham bone, bay leaf (2 pages) and hot pepper. 15 minutes in the pressure cooker. You can have more bone if you want a more intense flavor.  

3. surpassed a quarter of an hour uncover the pressure cooker and add the remaining ingredients, ie the sliced ​​sausage, black pudding, bacon, potatoes, garlic and teaspoon paprika. Allow to simmer until all ingredients are ripe and beans are tender. Within half an hour to 45 minutes approximately. View removing the foam that may form above. The soup should be thick like a stew. Watch the salt, and there is no more to serve. 

PRESENTATION

The michirones taken as an appetizer or first deep dish lid. If you have the typical clay pots are the perfect place to put portions. The ideal is a good country bread slices to go wet. Served hot, but as with many dishes of this type ... are better the next day. 

DRINK WHAT?

A red wine goes perfectly with michirones 

VARIATIONS

Well since you have realized that I have put many optional ingredients. Potato, garlic amount, the amount of bone ham, sausage, bacon ... According to what you have in the pantry, you do not worry, the essence are the bean, bay leaf, paprika, sausage, ham bone and chili. 

ORIGIN

is a dish in which the ingredients are dry, is typical of the people who worked the fields and herding. In Cartagena is a culture deeply rooted, as in much of Murcia but Hellin michirón not fall short. 

A more dish to the collection. The truth is that the name is unique, of which not forgotten. By the way remember that beans should be dry and large. Now you can not say you do not know how to michirones. 

soon!

How to make Mexican Tacos in Spain

Today touching tacos . I going to forgive purist followers of my blog, because I'm going to go far today in Spain. Nothing more and nothing less than to Guadalajara , in the state of Jalisco , Mexico to prepare some delicious tacos.
As some of you know my wife is originally from so distant region and thanks to her I know there are many typical dishes. And my absolute favorite are the tacos.
thing that has surprised me the typical Mexican cuisine is that you have absolutely nothing to do with what we "españoletes" consider Mexican cuisine. To take a simple example I tell you that the fajitas and burritos are not typical Mexican food. Are Tex-Mex, which is eaten in USA. 
were I was living in Mexico for a couple of weeks. Nothing to do with traveling to Cancun or Acapulco, I was in a working, non-touristy town. There I try many humble but excellent dishes. tacos, cake drowned, chile rellenos, ceviche, rubbish ... It is true that is very much on spicy food culture ... but not mandatory, as we might think. I personally love it ... but of my level 1 to 10 in Mexico would be a 3 at best.  

Hundreds of different combinations of tacos , I had the opportunity to try several of them. Barbecue, pastor, smoked, gold ... I'll pass you a simple recipe for you you can eat taco with Spanish ingredients. My wife loves ... will not that bad right?

INGREDIENTS

• CHORIZOS 2 O 3 RED FOR GRILL
• 3 0 4 BEEF STEAKS
• 2 FILES (GREEN ARE THOSE LEMONS Chiquititos)
• 1 ONION
• FRESH CORIANDER (FIND IT IN ANY SUPERMARKET)
• 2 RIPE TOMATOES
• 2 PICKLED PEPPERS
• MAGGI SAUCE (OPTIONAL)
• A PACK OF FRESH CORN CAKES (CARREFOUR)
• A PACK OF TRIANGLE CORN (MERCADONA)
• A POT OF SALSA VERDE Herdez (CARREFOUR)
• NATURAL Guacamole (MERCADONA)
• 2 coronitas BY HEAD (IN MEXICO IS CALLED CORONA)

As you have seen in this time I have not cut the time to put everything where it is. That's how I buy them. For the guacamole "Merca" is most like the truth. Yourself you can always work it out, it's simple. Herdez green sauce is imported from Mexico and do not recommend another also goes very well priced. The omelets or pancakes, as they say here, are the biggest problem. I have not tried any author that is equal to that of there. In Carrefour section of fresh (pizzas and such) typically have packages corn tortillas, which are the most similar. If you do not find them, but right there in the snack section gets a package of normal corn pancakes. Never flour, not taste the same.

A COOKING!

1. prepare red sauce. There are hundreds of ways to make red sauce, this is mine. Grab escáldalos tomatoes and hot water for a few minutes. We do this to remove the skin with ease. After peeling open them and remove the seeds you can, this is optional. Take half an onion and trocéala into 4 parts. A pickled chillies you take away the little tails. It had everything to a blender if you have. If you do not have finite pícalos as you can, but not in the blender. My blender has a chopper that comes great for this. By the way, if you do not want to mourn chopping ... onion dip the knife in water. Now we put the resulting sauce into the pan, add salt and heated for 5 minutes at medium heat. We do not want a sauce or saute, is somewhat lighter than that. Once done save it in a container. Need not serve when hot.

Chop the coriander leaves, which have a great aroma. Also very finite Chop the remaining half onion. We put them separately in two containers. 

Two. Now cook the sausage as you normally would. Grilled and if possible without oil. Before placing it in the pan and peel off the skin shredded meat, like ground beef. At the same time we take the veal with a knife and chop into very small taquitos, almost like ground beef too. We put salt and make a rapid fire with a dash of maggi sauce, so you do not lose too much juice. 

March. lack We only warm the tortillas. If you are using ceramic, can do the same on the hot fire that have made ​​the meat.At level 4 it my self. An odd minutes per side, until you see it browns slightly. Prepare a flat dish and put a tea towel over it.As you're making the tortillas and place it on the cloth caps with another. The're putting on each other and always covered with the tea towel to keep warm. In Mexico have special containers for that use, as we do not have ... improvise.

Well then you're all. Now we just need to know eat, which is not easy. 

PRESENTATION

We put on the table a plate of sausage meat in the other calf. We also covered the tortillas so they do not lose their grace. In a small bowl put the red sauce, green sauce in another. We also have other bowls cilantro, minced onion and lime cut into quarters. We put the chips (which are triangles corn) on a plate and guacamole near. 

To mount a taco first we take corn tortillas, put it on the plate and select one of the meats. The extend over tortilla making a line, not only in the center. We take a little chopped onion and put it over, same with cilantro. Now we want to choose the sauce, green or red and finally we squeeze a little lime over the whole. Now close the taco and we eat. The tacos are eaten with your hands and smear is normal and everything is chorreteado, so keep the napkins handy. 

VARIATIONS

There are hundreds of variants and taco meat. From language to eyes, all parts of the pig ... of all kinds. The tortillas can be smoked, fried ... The possibilities are endless, but not in Spain. In Spain as if they are limited and the chorizo ​​being there loved me ... I said "this we have there," and I write it down mentally. If you want the latter, the chorizo, you can bring them some cheese to melt with meat. 

WHAT WE DRINK? 

Cold beer. Corona, Corona, Indio, Tecate, Sol Ambar or not ... And if the one you want, but it is very cold. Curiously the Coronitas say that there are super-cheap Coronas and out. However if you order a Mahou (there is appreciated), will cost as Coronita here.

ORIGIN

Corn tortillas are a pre-Columbian food, tacos in any city in the country is consumed as tapas here. There are specialized local taquerias positions in the streets and of course garages where the ladies prepared to sell their tacos and removed some money. All are very rich.

I hope you feel encouraged to do tacos. My favorites are the tacos ... but make them even, we need another little trips over to steal the recipe to my wife's sister. How good were those tacos Laura!!

Greetings to all the family that I have there, mother, brothers, nieces, aunts, uncles and friends. We love you very much and look forward to returning soon. A big hug.

OTHER DISHES THAT YOU MAY BE INTERESTED IN MY BLOG

• Tacos
• How to make Mexican ceviche
• Pericana of Alcoy
• Murcia Michirones

SOON!!

HOW TO MEXICAN CEVICHE IN SPAIN

The ceviche is a fantastic dish I had the opportunity to meet thanks to my wife who is Mexican. This recipe for ceviche is not exclusive to Mexico , in many countries of Latin eats ceviche , especially in Peru . Logically variants and combinations are virtually endless, but the essential things do not change much. 1. Were used fish or seafood , whether prawns, shrimp, octopus ... 2. Cooks acid with lime . Three. The ceviche is great!  
Also have to say that is prepared very quickly and takes refrigerated so great when it's hot. Come with ingredients we prepare the ceviche # Amimanera. 

OTHER NAMES: ceviche, ceviche, sebiche, seviche.

INGREDIENTS

• WHITEFISH, I USE RAPE QUEUES -1 / 2 Kg
• PEAR TOMATO 2-3
• 1/2 ONION
• LIMES OR LEMONS June 2-3 
• 1 ITALIAN GREEN CHILLI PEPPER O SERRANOS 
• FRESH CORIANDER
• CARROT (OPTIONAL)
• CUCUMBER (OPTIONAL)
• 1 AVOCADO
• CORN TORTILLA CHIPS, CHIPS. 
• PRAWNS (OPTIONAL)

See, no one scare me. I know they do not have serrano peppers in Spain, unfortunately. Can be replaced by Italian green pepper green peppers or those tiny semipicantes (fat lie because pica none) you can find in supermarkets or markets. Fresh cilantro and sell it at any supermarket too, Carrefour or Mercadona for example. Limes or lemons ... Anyway is that for Mexicans is a lemon lime or lemons a caribbean for us. Are those tiny green. The pear tomato or bole, or you want ... should be ripe. The tortillas or tortilla chips are what we call bad nachos. Choose some that do not have much seasoning, which are all rare flavors without corn or orange powders.

A COOKING!

1. This dish has a lot of mystery, will chop the fish into small tacos. They have to stay in size as crumbs. If you do very large lemon perhaps no scope to cook well. Squeeze lemons or limes and put them in a large bowl, salad or bowl. Add the chopped fish and shrimp also if you bought the put. Chop the tomatoes, onion and peppers seeded and scut. The will also mix well and add to lemon integrates all the ingredients. Onions have this finely chopped. Cilantro also going to sting but only leaves. It will be the last we'll add.

Two. At this point I make a parenthesis. There are people who fish flavor with lemon as well, as I've put the recipe seems too strong. For those I recommend the following. Initially only put lemon and fish for about 10-15 minutes. Removing until we see how the last fish has crossed a white color. Then we remove the fish and wash in a colander with a little water. Lemon juice left in the bowl booked a little in a glass. We put the fish in the bowl and then add all the chopped vegetables and cilantro.Then put a few tablespoons of lemon and stir. 

March. touch Now let it cool a while in the fridge. Capped so that it retains moisture and drying out. The avocado and tortillas are for presentation. 

PRESENTATION

In a single vessel, a deep saucer, casserole ... what you have at home. put some ceviche. Then decorate with a few triangles of corn, like an ice cream cookie. Cut the avocado into slices and garnish with a few above. The avocado is the last thing you put, because it oxidizes very quickly and loses its color. Y. .. eating stated. Is usually taken as a first course or entree. 

WHAT WE DRINK?

Well, I always have to point some very cold Corona. Certainly in Mexico are Corona, Coronita and are not chelas not beers. I was lucky enough to pass near several factories Corona on my trip to Jalisco. 

ORIGIN

The ceviche with vo with b, means the same. It is eaten worldwide. But rumor has it that its true origin is Peruvian (if you read my wife kills me). There is a siwichi Quechua dialect word, meaning fish tender. Now sibech the Arabic word, used by the Moors from Spain meant fish marinated with orange and lemon sours.  
As I am not a historian and do not pay me to get into other people's gardens ... and leave it there and each draw their conclusions . . . 
.

OTHER DISHES THAT YOU MAY BE INTERESTED IN MY BLOG

• HOW TO MEXICAN TACOS IN SPAIN
• Pericana ALCOY
• EL esgarrat O esgarraet

Spanish Paella Step by Step How is it done?

There are endless recipes for paella , that's a proven fact. Each chef gives his personal touch to make your paella ideal.The funny thing is that all the paellas are either rich seafood, vegetable, meat, rabbit ... Paella is a typical dish from Valencia but can eat anywhere in Spain. I bring you a recipe of different, easy and simple paella. Is paella recipe that my mother has been refined over the years and the palate that gives us every week. This is the paella recipe from my mother ... 

Paella # Amimanera absence of 5 little minutes

INGREDIENTS FOR 4 PEOPLE Paella

• RICE PUMP
• BUZZ MIX 
• 5 OR 6 RAW prawns
• A TUNA TACO
• SQUID RINGS O POTA
• 1 ÑORA
• FRIED TOMATO
• 3 cloves garlic
• FOOD COLORING OR SAFFRON
• OLIVE OIL
• SAL
• 1 PIECE OF RED PEPPER
• FEW MUSSELS (OPTIONAL)

TOOLS

Need a medium paella pan, a pot or deep saucepan, wooden spoons and little else. I use a special glass ceramic paella. 

The whitebait is varied with fish at the fish that is sold mainly to make soup.

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1. The first will add a splash of olive oil in the pot. The reason for doing so is because the pot is so slick and less time to prepare the broth. When oil begins to heat put two garlic cloves dancing in the oil until golden. Remove them and add the ñora to which you have to remove the seeds before. We left just a minute to do. Take it off and reserve. Now put some slits red pepper and let brown. Cut the tuna into small cubes and also had hot oil and reserve. Same with squid or squid leave about 3 or 4 minutes in the fire and booked. Finally pelaremos the raw prawns. Skins and had booked for the prawn oil. If you're going to put prawns also have to go through the oil. When they are done the remove and reserve. 

February. empty but with the taste of everything we've been through We still pot. Now we will put the skins of the prawns and whitebait in the hot oil from the pot. The idea is to prepare a fish stock or fish stock for our paella. We leave it done for a couple of minutes before starting to remove the wooden spoon. After a couple of minutes and we can add the water. The water that we add will be based broth that need for paella. So for two cups of rice (4 people) will get 4 or 5 fish stock. We leave on medium heat for about 15 minutes but never again. We add a couple of teaspoons of food coloring or prepared paellas, you can also we put actual saffron. If you're going to use real saffron put about three strands in a piece of aluminum foil Pass for a moment by the fire to toast lightly and are ready for use. When you take 15 minutes removed the fish with a spatula or colander. The broth should be clean. Then add the squid again in tacos and we left about 5 minutes so it is not chewy.

Three. While the broth is going to prepare our salmorreta Alicante, or personal adjustment my mother makes it. In a glass blender put the peeled garlic clove is left over, the dried red pepper and a splash of tomato sauce. Had everything in the blender to make it as thin as possible, and then we went through a sieve or colander. If you do that the chip will ñora rice and are very uncomfortable to swallow.

April. broth When we have finished it's time to take the pan and put the fire. We add a splash of oil and the oil puddle put the two cups of rice. That gives four to spare. Glasses of water are used to having good measure. Stir over the pan.Remember that the oil should be hot and we will move the rice for a minute before adding the tomato sauce. Stir and mix the rice with the sauce ñora, garlic and tomato sauce. After trying to distribute the rice to the pan and began slowly put the broth.Once we have all the stock since the temperature climbed over high heat for 5 minutes. We add trips to the paella, tuna, squid prawns ... Put the pepper shaped bike spokes and center that we had the garlic brown. Let the pan moving in circles that do well everywhere. And not move the pan paella eye. Rice or touch. 

After 5 minutes strong, lower the heat to low 12 minutes. 

We have to watch as the stock goes, because if you run out of broth will be less time you'll need. You see the salt testing before running out of stock. Over time remove the paella from heat and cover for about 5 minutes with foil or cloth. 

The paella is ready to eat 

WHAT WE DRINK?

For the seafood paella is the best pairing white wine with body. If it is a meat paella I would choose a white with body or a young red.

MY OTHER BLOG RECIPES that may interest

BAKED RICE

Beans from La Granja

VEGETABLE CREAM

SOON 

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Spanish Coca amb Tonyina

The Coca amb Tonyina is traditional Alicante . It is a diet based mainly tuna and onion. During the Bonfires of San Juanor St. Joan Fogueres is very common to find Coca amb Tonyina Alicante in all homes. The recipe for Coca amb Tonyinavary by family, baker or cook but the essence is very similar variants are many. Here I will show how to make Coca amb Tonyina Alicante # Amimanera. 

INGREDIENTS

FOR THE DOUGH

• WHEAT FLOUR CANDEAL 500 Kg
• VIRGIN OLIVE OIL 200 ml
• SAL A SPOON OR TWO
• Aniseed tablespoon 
• WHITE WINE 200 ml
• BEATEN EGG PAINTING THE GROUND

FILLING

• OREGANO (optional)
• OLIVE OIL 
• 1 kg ONION 
• GEARS 30g
• TUNA FOX - 250g tuna belly
• SAL
• SWEET PEPPER (optional)
• BLACK PEPPER

You know that you can adjust the amount of ingredients to your needs. 

A COOKING!

1. PREPARING THE GROUND

In a saucepan put heating oil, wine and anise seeds to boiling. You can use beer instead of white wine, including wine and water in different proportions according to your taste. I like to take anise seeds with a sieve before mixing with flour.

In a bowl, sift flour preferably has to be, wheat, flour is the pizza crusts. Add salt, one or two dessert spoons. We make a hole and we incorporate the oil mixture gradually. Knead by hand or using the machine.  

The result should be a manageable dough. If you do not want freezes you can play by adding more flour or more oil. Divide the dough into two equal halves. One will be the basis for the other to the top. We extend the two sides in a rectangular shape.The mass base better if the lid is not crack and thinner. 

We have prepared a tray with baking paper to prevent sticking. We extend the dough on the tray and cut the leftovers. 

February. FILLING

The filling is a coca amb tonyina ratatouille belly. The belly is tuna and sold in supermarkets as livers, tuna sorra or fox. You can use more or less depending on what comes in the package. In some places sell salted salted bone, then you have to remove excess salt. You can find it packaged as smoked salmon or glass jar.

We put in a large pan a generous squirt of olive oil to warm and gilded pine nuts. The retired and reserve. 

Cut the onion into small dice without being chopped onion, chopped one dessert spoon of paprika and a pinch of ground black pepper.

We put over medium-low heat tuna, onion and red pepper. Add salt and let it do chup chup-for about one hour. It is a ratatouille. You can if you want to speed up the process and make it faster but advise patience. Even down to low heat if necessary and lengthen to two hours. If you're going to do it quickly adds paprika only at the end to prevent burning. The salt you give it to your liking. When ready remove olive oil either casting or passing by a Chinese. I'm not saying you should dry it, but should not be too oily. We add the pine nuts and a little oregano.

Three. ASSEMBLE THE COCA AMB TONYINA

We let the ratatouille belly cool and then extend a layer on the basis of coca without covering edges then we have to close the lid.

We place the lid on top and close the edges style that you like: with a fork, a braided ... The same I say if you want to decorate it with some left over dough squares or diamonds or by putting the Plato Tipico (that decoration carries prize). We use now the beaten egg to paint over and make it pretty. 

Finally prick with a fork coca to breathe or make holes with a stick across its surface. 

Preheat oven to 200 ° C but keep in mind that all ovens lie. Approximate time is 40 minutes in the middle. If you see it starts to brown too over the top you can cover it with aluminum foil tray or down a level.

Remove from oven and let cool on the pan at least 15 minutes.

PRESENTATION

The Coca amb Tonyina is a typical recipe of Alicante eating and more specifically in the second half of June, during the festival of the Bonfires of San Juan. It is tradition to accompany traditional "bacores" which are the figs from the fig tree. The figs or bacores are the first fruit of the fig season. They are larger than the figs and have much more flavor. 

WHAT WE DRINK?

Beer, sweet wine or white wine would be the best pairing for coca amb tonyna .

HISTORY AND ORIGIN

It is tradition in Alicante eating coca amb tonyina overnight plant fires. That night many Alicante, party people, spend as outstanding night grows monument representing your district or neighborhood. It is a work of many hours and coca is the ideal place to regain strength and encouragement snack. In those days they are almost always accompanied by "les bacores" figs.The Alicante bakeries make thousands of kinks to consume at the time (second half of June) but we can find them throughout the year in some places. It is also typical for family reunions, Moors and Christians, pilgrimage or Santa Faz in Alicante festivities ... we know a lot of parties.

MY OTHER BLOG RECIPES that may interest

COCA mollitas

Paella ALICANTINA

Pericana - PIPES I CARAÇES

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