Pechuga con sangrita y tequila

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Pechuga con sangrita y tequila. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pechuga con sangrita y tequila is one of the most favored of recent trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Pechuga con sangrita y tequila is something which I have loved my entire life.

Many things affect the quality of taste from Pechuga con sangrita y tequila, 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 Pechuga con sangrita y tequila 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 Pechuga con sangrita y tequila is 12 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Pechuga con sangrita y tequila using 6 ingredients and 2 steps. Here is how you can achieve it.

Receta sencilla , campirana , rápida y muy especial su sabor. Para parrillas .

Ingredients and spices that need to be Take to make Pechuga con sangrita y tequila:

1. 12 mitades pechuga sin hueso
2. 1 vaso sangrita
3. 1 vaso prure de tomate
4. 1 tortilla de maíz quemada hecha polvo
5. Chorrito tequila
6. Sal

Steps to make to make Pechuga con sangrita y tequila

1. Mezclar muy bien la sangrita, el puré, sal, el polvo de tortilla y sal. Dejamos reposar. Luego ponemos a marinar la pechugas por media hora, volteándolas cada cinco minutos. Yo les pico poco con aguja para que tomen más sabor. El marinado debe de estar en el refrigerador o sobre hielos. Podemos poner ralladura de cítricos para mejorar el sabor.
2. Pasado los treinta minutos hay que comenzar asar por que se cocerían las pechugas tipo ceviche. Yo saco y escurro las pechugas. Luego las aso en brazas bajas o mansas, las cocino por media hora volteando cada cinco minutos, aprovechar al voltear para embadurnar o poner más marinada. Como saber si la pechuga esta lista, pinchar con un palillo o aguja y si brota líquido transparente ya está.

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