Grilled polenta and kid in three chili sauce
By Carlos Leal
1 h
4 raciones
Difficulty:
Media
Ingredients
POLENTA
- One cup of polenta
- Three cups of beef broth
- 1 stick of butter
CABRITO
- 1 kg of kid with bone
- 2 ancho chili peppers
- 2 pasilla peppers
- 2 guajillo tomatoes
- 2 large red tomatoes
- 1/2 small onion
- Half a medium head of garlic
- Thyme
- Salt
- Epazote
- Jalapeño
- Three cups of liquid for the sauce
- Misuna rubi.
POLENTA
- For the polenta bring the three cups of beef broth to a boil and put the polenta over medium heat. Add butter and season with seasoning (TEST WITH CHEPIL).
- Wait until it is ready and transfer it to a refractory and put it on a tray to let it cool on ice.
- Once curdled, remove mold, cut into squares and mark polenta on a hot grill.
- Grill the polenta.
CABRITO
- In a comal toast the chiles, onion, tomato and garlic.
- In a blender put everything we toasted and three cups of water, season, blend and strain.
- Season with epazote salt and jalapeño the kg of kid (piebra and rib).
- Marinate the kid in the sauce and put it in a pressure cooker previously lit, put a branch with thyme.
- Count 35 minutes since the bell starts ringing in the pressure cooker, take out, clean and debone.
Carlos Leal
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