Cooking recomendations

We recall you that is key the tasting of the product, due to that, although the packing attraction and easy to use to consume it, is recommended that the snack be impregnated of abundant lemon, for which is very important that be maintained in our container, which is designed and thought to manage to said end and that if is done in any another container, is very probable that itself not Said objective due to that the lemon would be drained to the fund of the container without being impregnated in the shrimp .

Ingredients for 4 people: 4 carrots 4 zucchini 1 small onion 1 large chicken breast 1 bouillon cube concentrated 2 avocados 5 spoonsful of fresh coriander and stung 1 bit of salt 150 grams of panela or manchego cheese 3 teeth of garlic 2 spoonsful of Chile chipotle.

Instructions of elaboration: Cooking the breast in a pot with water and salt, approximately half an hour. Withdrawing, and in that broth to cook the vegetables already cutted. Aside blend in a little the same broth, the average onion, the garlic, and the bouillon cube, to add to the pot with the vegetables, to add the coriander and the Chile chipotle, to leave that they be sewn with the mixture. Once it cooked, to add 2 snacks of CAMARON PELAO, to leave to boil 2 minutes, to cut the cheese, and avocado in buckets. Serving the broth with the vegetables, to add the cheese in buckets and a little avocado.

Comments:

Such it seems that originally was a prescription of Talpa in Straw hat, and was called "Caldo Talpeño", although subsequently the vox populi changed it for "CALDO TLALPEÑO".

CALDO TLALPEÑO CON CAMARON PELAO

Ingredients: 1 package of crackers, 5 snacks of CAMARON PELAO, 15 lemons, average onion slice, 1 chicken consomme spoonful and a cucumber stung. 1 container, juicer of lemons, knife, dishes, holders.

Instructions of elaboration: In the container squeeze the lemons and add THE SNACKS OF CAMARON PELAO, leave them in the juice of lemon so that they be impregnated perfectly during 15 or 20 minutes, then include the onion and the cucumbers and revolve them perfectly. It is served on the crackers, or on tostadas.

CAMARON PELAO AL AGUACHILE

Cooking Recomendations

Contact Information:

+52 (33) 3671-2972

Ingredients for 6 people: A cup of olive oil, 1/2 onion, 1 garlic bulb, 1 chicken broth cup, 1/2 kg of rice, 1/4 of chicken in boneless pieces, 1/4 kg of lean meat or hog, 100 grs. of peas, 100 grs. of ejotes, 100 grs. of sweet red pepper, saffron, 10 SNACKS OF CAMARON PELAO, 1/4 of puré of tomato, 100 grs. of mussel and 2 crabs .

Utensils: A frying pan, a large spoon and a knife .

Instructions of elaboration: Frying the onion with the garlic elegantly stung and the tomato in rounds, to incorporate the chicken and the meat in pieces, the rice and the vegetables already cooked, to mix it all, to add the broth of chicken, salt and saffron al flavor; to cover and to cook until the rice be in their point, to add the snacks of CAMARON PELAO, the mussel and the crabs that are added al casserole. Cutting the sweet red peppers in you throw, to add them and to leave to cook, to rest 10 minutes.

PAELLA CON CAMARON PELAO