Grilled polenta & kid in a 3 chilli sauce
0.75 h
4 raciones
Difficulty:
Media
Ingredients
THE POLENTA
1 cupful polenta
3 cupfuls beef stock
1 stick butter
THE KID
1 kg kid (with bones)
2 “ancho” chillies
2 “pasilla” chillies
2 “guajillo” tomatoes
2 large red tomatoes
1/2 onion (small)
1/2 medium garlic bulb
Thyme
Epazote
Salt
Jalapeño
Three cups of liquid to the sauce
Red mizuna.
METHOD
THE POLENTA
- Put the three cups of beef stock on to boil; add in the polenta on a medium heat. Add in butter and season (try using chepil).
- Once ready, place in a heat-resistant vessel. Place a pan beneath to allow the fish to cool down over ice.
- Once set, remove from the mould and cube; heat the fish on a hot grill.
- Stripe the polenta on a grill.
THE KID
- Roast the chillies in a skillet with onion, tomato and garlic.
- Blend the roasted mixture with three cups of water; season, then blend and strain.
- Season the kilo of kid (leg & chops) with epazote salt and jalapeño.
- Marinade the kid in the sauce and place in a warmed-up pressure cooker; add in sprigs of thyme.
- Cook in the pressure cooker for exactly 35 minutes. Remove, clean and bone the meat.
