POZOLE DE TEPARI (FRIJOL BLANCO) Sonora
Tiempo de preparación: 30 minutos Tiempo de cocción: 2.30 a 3 horas aproximadamente
Utensilios: 011a, cacerola, licuadora.
1 taza de topad (frijol blanco); 1 colita de res picada; 1/2 cabeza de ajos; 1 cebolla con rabo; 6 chiles colorados o anchos, asados, limpios y sin semilla; 2 dientes de ajo para el chile; 3 cucharadas de vinagre; 1/2 cucharada de orégano; sal.
• Los frijoles se ponen a cocer en agua y sal dejándolos caldosos. Se reservan. Aparte se pone a cocer la colita de res con media cabeza de ajo, la cebolla y sal, procurando que quede caldosa. Se reserva. • Los chiles se remojan en poca agua, se muelen con esa misma agua, con los 2 dientes de ajo, el orégano, vinagre y sal. Se mezclan con los frijoles y su caldo así como con la colita y su caldo. • Se deja hervir todo hasta que se sazone bien. Se sirve muy caliente.
@therealwolf 's created platform smartsteem scammed my post this morning (mothersday) that was supposed to be for an Abused Childrens Charity. Dude literally stole from abused children that don't have mothers ... on mothersday.
https://steemit.com/steemit/@prometheusrisen/beware-of-smartsteem-scam
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