Salpicón caliente de hígado y chorizo (Indios y Mulatas)

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Salpicón caliente de hígado y chorizo (Indios y Mulatas). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Salpicón caliente de hígado y chorizo (Indios y Mulatas), 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 Salpicón caliente de hígado y chorizo (Indios y Mulatas) 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 Salpicón caliente de hígado y chorizo (Indios y Mulatas) is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Salpicón caliente de hígado y chorizo (Indios y Mulatas) using 8 ingredients and 3 steps. Here is how you can achieve that.

Dos comidas que me encantan, el hígado y el chorizo. Tenía deseos de comer las dos, así que las uní en un plato sabroso.

Ingredients and spices that need to be Prepare to make Salpicón caliente de hígado y chorizo (Indios y Mulatas):

1. 500 gramos Hígado de res
2. 100 gramos Chorizo
3. 1 Cebolla
4. 1 Pimentón Rojo
5. 6 dientes Ajo
6. 3 cucharadas Aceite de Oliva
7. 3 cucharadas Vino Rojo
8. 2 cucharadas Mantequilla

Steps to make to make Salpicón caliente de hígado y chorizo (Indios y Mulatas)

1. Limpiamos el hígado de res y lo cortamos en trozos pequeños. Agregamos al hígado unas pedazos de chorizo. Cortamos una cebolla, un ají pimiento rojo y pelamos un ajo. Picamos todo en pequeños trozos y le agregamos una cucharada de aceite de oliva.
2. Freímos el sofrito junto con el hígado y el chorizo en una sartén remojada con mantequilla y le ponemos sal, pimienta molida y le agregamos tres cucharadas grandes de vino rojo y dos de aceite de oliva.
3. Una vez bien mezclado todo, lo dejamos cocer a fuego medio durante 15 minutos. Para después chuparse los dedos.

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So that's going to wrap this up for this special food Recipe of Award-winning Salpicón caliente de hígado y chorizo (Indios y Mulatas). Thanks so much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!