Magro con tomate, sin freír, light

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Magro con tomate, sin freír, light. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Magro con tomate, sin freír, light is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Magro con tomate, sin freír, light is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Magro con tomate, sin freír, light, 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 Magro con tomate, sin freír, light 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 Magro con tomate, sin freír, light is 6 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 Magro con tomate, sin freír, light estimated approx 1h.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Magro con tomate, sin freír, light using 10 ingredients and 11 steps. Here is how you can achieve that.

Hoy en el #weekendTour,volamos a Murcia en nuestro recorrido por España, para cocinar un plato típico de allí , aunque de origen aragonés !! En casi toda España se cocina porque está delicioso! Es curioso que también en La Safor, València, hacemos algo muy parecido, el mullador de Pascua, en el que usamos lomo, pechuga de pollo y conejo, pero sin cebolla, y que , entre pan, se come en estas fechas para merendar-cenar.
Es la cocina del mediterráneo, tan semejante, la que nos une en los sabores y los productos de nuestras huertas.
Para que sea más saludable he usado poco aove y lo he cocinado, todo excepto la carne , en crudo. Así sienta bien!!!

Ingredients and spices that need to be Take to make Magro con tomate, sin freír, light:

1. 550 gr filetes de cabeza de lomo de cerdo
2. 1 pimiento 🫑 italiano (mejor tres!!)
3. 500 gr de tomate triturado
4. 1 ajo 🧄 grande
5. 1 cebolla dulce
6. Sal marina integral
7. 1 vasito Aove
8. 1 hoja laurel
9. 1 tacita café de brandy o cognac
10. 1 cucharadita café de paprika dulce de Budapest

Instructions to make to make Magro con tomate, sin freír, light

1. Los ingredientes. (La próxima vez pondré más pimientos!!)
2. Primero, corta la cebolla en brounoise, el pimiento en trocitos, y la carne en trozos tamaño bocado, quitando la grasa. Prepara el pimentón, la sal y tritura el ajo,
3. Echa el Aove y la carne en una cazuela con el aceite y un pellizco de sal.
4. Cuando se selle, echa el pimentón, y el ajo y dale dos vueltas
5. Enseguida, echa la cebolla
6. El pimento
7. Y el tomate. Añade la tacita de brandy y la hoja de laurel
8. Remueve un poco y todo en crudo, sin sofreír, deja que se cueza unos 35-40 minutos en la olla a presión, a fuego bajo.
9. Pasado el tiempo, apaga el fuego, deja reposar la olla hasta poder abrirla
10. Si quieres que no tenga demasiado líquido, vuelve a poner la olla al fuego, sin taparla, y dale vueltas lentamente para reducirlo.
11. Es un plato para mojar pan !! Yo lo he comido sobre dos tostadas, al día siguiente para almorzar....y me ha gustado muchísimo!! BON PROFIT!!

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So that's going to wrap it up for this exceptional food Easiest Way to Prepare Favorite Magro con tomate, sin freír, light. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!