Cabello de ángel

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Cabello de ángel. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cabello de ángel is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They're fine and they look fantastic. Cabello de ángel is something that I've loved my whole life.

Many things affect the quality of taste from Cabello de ángel, 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 Cabello de ángel 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 Cabello de ángel is 12 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cabello de ángel estimated approx 75 minutos.

To get started with this particular recipe, we must first prepare a few components. You can cook Cabello de ángel using 4 ingredients and 4 steps. Here is how you cook it.

Una receta buenisima y clásica en nuestra región, que usamos para los cordiales, pastafrolas e infinidad de postres.

Ingredients and spices that need to be Take to make Cabello de ángel:

1. 1 calabaza de cabello de ángel
2. azúcar
3. 1 limón
4. 1 ramita canela

Steps to make to make Cabello de ángel

1. En primer lugar ponemos el horno a calentar a 180 grados y ponemos la calabaza en una fuente de horno, metemos, y dejamos hacer hasta que se abra, y este tostadita, la dejamos enfriar, troceamos y sacamos la pulpa, quitándole las pepitas.
2. La ponemos en agua fría y la dejamos unas 8 horas, cambiándole el agua varias veces, pasado este tiempo la escurrimos con las manos y la desmenuzamos.
3. La pesamos y a ponemos en una cazuela de barro con el mismo peso de azúcar, la canela y el zumo de limón, la piel de este rallada y 1 vaso de agua, y la dejamos cocer a fuego lento, removiendo de vez en cuando con una cuchara de madera, y cuando las hebras estén blancas y ¡vayan tomando un color tostadito apartamos y dejamos enfriar.
4. Pasadas 24 horas volvemos a poner al fuego y dejamos cocer, moviéndola continuamente unos 10 minutos a la tenemos lista para usar y para envasar en tarros de cristal previamente esterilizados.

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So that is going to wrap it up for this exceptional food Simple Way to Make Award-winning Cabello de ángel. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!