Caldo de puchero

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Caldo de puchero. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Caldo de puchero is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. Caldo de puchero is something which I have loved my entire life.

Many things affect the quality of taste from Caldo de puchero, 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 Caldo de puchero 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 particular recipe, we have to first prepare a few ingredients. You can cook Caldo de puchero using 14 ingredients and 4 steps. Here is how you can achieve it.

Para los días de frío y para los de resaca, con un buen caldo se cura todo

Ingredients and spices that need to be Make ready to make Caldo de puchero:

1. Carne (yo suelo usar carcasas de pollo y un muslo o pechuga que luego usare para hacer croquetas)
2. 1 Puerro
3. 3 ramas Apio
4. 1 Cebolla
5. 2 dientes ajo
6. 2 zanahorias
7. 250 gr calabaza
8. 4 patatas medianas
9. 1 puñado garbanzos
10. 1 Hueso salado
11. 1 tocino añejo
12. 1 trozo hueso de jamón
13. 5 litros agua
14. Aove

Steps to make to make Caldo de puchero

1. Preparamos la mise en place. Troceamos la carne. Cortamos en trocito pequeños todas las verduras. Pelamos y cortamos las zanahorias y las patatas. Los garbanzos los trituramos hasta hacerlos polvo con la batidora. Yo suelo quitar el exceso de sal al hueso salado y al tocino añejo debajo del grifo y un enjuague.
2. Sofreímos la carne y reservamos. En el mismo aceite caliente sofreímos la cebolla, el ajo, el puerro y el apio, durante 5 minutos, añadimos la zanahoria y la calabaza, removemos y lo dejamos otros 5 minutos. Añadimos la patata y la sofreímos con el refrito.
3. A continuación añadimos la carne reservada, los huesos y el añejo junto con 5 litros de agua, en este momento también añadimos los garbanzo triturados, removemos y llevamos a la ebullición. Cuando hierva bajamos el fuego a medio/bajo. A la media hora aproximadamente de estar hirviendo lo clarificamos (quitamos la espuma que forma la grasa en la parte alta del caldo), y removemos de vez en cuando. Lo tenemos que dejar hervir durante 3 horas a fuego medio/bajo.
4. Cuando ha pasado el tiempo lo apartamos del fuego y lo dejamos enfriar un poco, después lo colamos y se nos queda un caldo casero que es la base de muchos platos, la carne y el resto de verduras lo podemos aprovechar también para otros platos, por ejemplo croquetas.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Homemade Caldo de puchero. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!