The marinade: A forceful dish

The delicious marinade. (Photo: Internet)
Lima. Preparation
-1 Litre of chicha de jora strong
-5 Onions
-1 Cooked sweet potatoes
-1 Spoonful of paprika
-1 Tablespoon cayenne pepper
-Salt, pepper, cumin, and oregano
Preparation
Cut pork chunks and let macerate for half a day in a mixture of paprika, pepper, cumin and ground red pepper.
After the maceration time, it is placed in a pot pork and the macerated, and is cooked over low heat for approximately 20 minutes.
Chop the onions into thick slices and is trumped by cooking together with a pinch of pepper.
Immediately add strong chicha and salt to taste. It is thick with the sweet potato sancochado and crumbled.
Omar Zeballos (logan1979) and this marinade where he is? Sera the recipe from the chef, Lords the true Arequipeño marinade does rice or sweet potato, the true marinade is eaten with bread three tips with you piteao, in any picanteria of Arequipa the marinade is served in this way, fabor no engañena people with false prescriptions Thursday 18 August 2011 - 12: 44 pm | ReportarEvite make personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.
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