Cocido andaluz de mi madre

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Cocido andaluz de mi madre. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cocido andaluz de mi madre is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Cocido andaluz de mi madre is something which I have loved my whole life.

Many things affect the quality of taste from Cocido andaluz de mi madre, 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 Cocido andaluz de mi madre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Cocido andaluz de mi madre using 12 ingredients and 7 steps. Here is how you cook that.

Este cocido es el que comí desde pequeño

Ingredients and spices that need to be Prepare to make Cocido andaluz de mi madre:

1. 350 gr garbanzos secos
2. 1 trozo tocino
3. 1 trozo hueso salado
4. 1 trozo añejo
5. 1 trozo patita de cerdo salada
6. 1 muslo de pollo
7. 1 trozo ternera
8. 2 patatas
9. Apio
10. Puerro
11. Calabaza
12. Zanahoria, Etc. (opcional)

Instructions to make to make Cocido andaluz de mi madre

1. Ponemos a remojo los garbanzos la noche anterior, con el doble de agua que de garbanzo, como mínimo.
2. Lavamos con abundante agua los salados, y los echamos en la olla exprés, junto al muslo y la ternera, cubrimos dos dedos por encima con agua y llevamos a ebullición.
3. Mientras, pelamos las patatas y las chascamos, escurrimos y enjuagamos los garbanzos.
4. Cuando esté hirviendo retiramos la espuma que se va creando en la superficie, una o dos veces. A continuación introducimos el resto de ingredientes. Subimos el fuego al máximo.
5. Cuando hierva cerramos la olla, y cuando empiece a pitar bajamos el fuego a bajo/medio durante 40/45 minutos depende de la calidad de los garbanzos.
6. Pasado el tiempo apartamos del fuego y cuando podamos abrir la olla, sacamos los salados, reservamos el tocino y las carnes (la pringá)
7. Sevimos con la pringá. Buen provecho

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So that's going to wrap it up with this exceptional food Recipe of Perfect Cocido andaluz de mi madre. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!