Cocido andaluz

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Cocido andaluz. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cocido andaluz is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Cocido andaluz is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Cocido andaluz, 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 Cocido andaluz 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 Cocido andaluz is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Cocido andaluz using 13 ingredients and 6 steps. Here is how you can achieve that.

#familiar #tradición
#cuchillosarcos
He probado mil formas de hacer el cocido con más o menos ingredientes pero esta es la que verdaderamente me conquista ( la que se ha hecho de toda la vida en mi casa). Es muy sencillo de hacer y contundente. Un buen cocido en los días de frío resucita a los muertos. Espero que os guste tanto como a mi.

Ingredients and spices that need to be Make ready to make Cocido andaluz:

1. Caldo de cocido
2. Trozo gallina
3. 1/2 pollo
4. Hueso canilla
5. Hueso jamón
6. Taco jamón
7. Trozo ternera
8. Tocino viejo
9. Garbanzos
10. 250-300 g garbanzos remojados
11. 100 g Habicholillas
12. 2 trocitos de calabaza
13. 1 patata

Instructions to make to make Cocido andaluz

1. Comenzamos!! Lo primero de todo es no olvidarnos de poner en remojo los garbanzos al menos 24h antes.
2. En un olla grande echamos los garbanzos (tirando el agua de la noche). Además añadimos a la olla todos los ingredientes nombrados en el caldo de cocido. Y cubrimos con agua.
3. Dejamos cocinar aproximadamente 1h (aconsejo probar el garbanzo antes para comprobar si está blando). Debemos ir eliminando la espumilla que aparece en la superficie.
4. Las habicholillas limpias y troceadas, los trozos de calabaza y la patata troceada en gajos la añadimos 20 min aproximadamente antes de finalizar la cocción del cocido.
5. Ya tenemos preparado nuestro cocino. Normalmente el cocido no se sirve con tanto caldo como nos va a quedar en la olla, yo suelo colar el caldo restante para hacerme sopita que esta delicioso 😋 o bien aprovecho el caldo para hacer croquetas de puchero. Muy aconsejables para aquellos que son intolerantes a la lactosa ya que no necesitaremos añadir leche ni nata a la masa.
6. La carne que se puede aprovechar es la ternera, pollo y trozo de jamón. El resto se deshecha. Yo con esta carne lo que hago es o bien la añado troceadita a mi plato de cocido o la reservo para croquetas de puchero.

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