Madalas ko ito lutuin ngayong quaranteen, imbes na tomato sauce & paste, gamit ko ay Hunts beans para tipid (may beans and tomato sauce na magkasama na)
I am not a fan of puchero that has a thin (malabnaw) sauce, though I know that is the standard in most cookbooks and households, I am finding ways on how to thicken it a bit without the use of a slurry
pag naluto na hanguin mo lahat ng sahog bukod sa karne, tapos pakuluan mo pa kaunti (mas magiging tender ung karne at mag eevaporate yung ibang moisture), add tomato paste rin kung gusto
Hindi Ako bumibili Ng pork. Beef or chicken. At pinapakuluan ko muna para alisin ung scum(?) Na lumulutang na lumalabas pag kumulo na Ang manok or beef. After na nwala init Ng boiled meat i Usually put it in fridge para mabuo ang sebo. Then, bf I cook it, whatever dish, tangalin ko ung sebong nabuo .