Seco de Costilla

Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a special dish, Seco de Costilla. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Seco de Costilla is one of the most favored of current trending meals in the world. It's easy, it's quick, it tastes delicious. It is appreciated by millions daily. Seco de Costilla is something which I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Seco de Costilla, 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 Seco de Costilla 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 Seco de Costilla is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can have Seco de Costilla using 23 ingredients and 5 steps. Here is how you can achieve that.

Un clásico norteño peruano!

Ingredients and spices that need to be Take to make Seco de Costilla:

1. 1 1/2 kilo costilla de res
2. 1 cdta Ají panca en polvo
3. 1 cdta pimienta grano molida frezca
4. 1 cabeza ajos cortada a la mitad ecuatorial
5. 3 cucharadas aceite de oliva
6. 2 cdas aceite de girasol
7. 1 litro agua
8. Avinagrado de Maíz
9. 2 maíz nuevo lechoso desgranado
10. 1 cerveza Leffe
11. 2 cdas Vinagre
12. 1 cdta azúcar moreno
13. 1 mano de cilantro
14. 4 tallos cebollina
15. 1 cdta sal
16. Sofrito de Loche
17. 3 cdas loche rallado (Reemplaza con zapallo con su casca
18. 2 cdas aceite de olivo
19. 3 dientes ajos picaditos
20. 1 puerro picadito
21. 4 ajíes amarillos picaditos
22. 1 rama apio picada
23. al gusto Sal

Steps to make to make Seco de Costilla

1. Avinagrado: en una licuadora licuamos todos los ingrediente y los dejamos reposar 1 hora, para que asiente el sabor y tenga una leve fermentación, de sabor muy agradable. Reservamos.
2. En una olla de presión, sofreiremos la costilla con los ajos, hasta dorar de a pocos cada presa. una vez doradas y reservadas en un bol, sazonamos cada presa abundantemente. Dejamos 3 minutos. A la olla agregamos el avinagrado para que suelte los caramelos de la carne y el ajo, dejamos hervir 3 minutos y adentro la carne y el agua. Revolvemos y rectificamos sal. Cocinamos 5 minutos y hacemos el sofrito.
3. Sofrito: calentar aceite y sofreír dos minutos solo el loche hasta que empiece a tostar, entran ajos revolviendo 5 segundo y adentro cebollas, puerro, ajíes y apio. Sofreír fuego medio 5 minutos. Levantar sofrito con caldo de la costilla hirviendo para que suelte caramelos del fondo, y vaciamos todo a la cacerola.
4. Tapar la olla y cocinar a fuego bajo 20 minutos a partir de la primera pitada de presión que libere la olla. Si fuera una costilla de baca muy vieja, 25 minutos. Pasado el tiempo, llevamos la olla bajo el agua del grifo corriendo hasta que se acabe la presión interna.
5. Listo! Servir con arroz de ajos.

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So that's going to wrap this up with this special food Recipe of Any-night-of-the-week Seco de Costilla. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!