Albóndigas de autor con arroz de coco

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Albóndigas de autor con arroz de coco. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Albóndigas de autor con arroz de coco is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Albóndigas de autor con arroz de coco is something which I have loved my whole life.

Many things affect the quality of taste from Albóndigas de autor con arroz de coco, 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 Albóndigas de autor con arroz de coco 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 Albóndigas de autor con arroz de coco is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas de autor con arroz de coco estimated approx 40 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Albóndigas de autor con arroz de coco using 9 ingredients and 8 steps. Here is how you cook that.

Una receta diferente que os encantará de albóndigas con arroz aromatizado con coco.

Ingredients and spices that need to be Get to make Albóndigas de autor con arroz de coco:

1. Carne de ternera y cerdo picada,,,,
2. Miga de pan en leche canela
3. Comino
4. Sal y pimienta molida
5. Sofrito de puerro
6. Ajo
7. Cebolla y apio
8. Caldo de carne
9. Tomate o fritada

Instructions to make to make Albóndigas de autor con arroz de coco

1. Carne de ternera y cerdo picada. Ponemos la miga de pan en leche con canela, comino, sal y pimienta molida y formamos las albóndigas.
2. Por otra parte preparamos un sofrito español a baja temperatura y en una cazuela con agua y caldo de carne bien caliente batimos el sofrito e incorporamos tres cucharas soperas de fritada.colamos y reservamos.
3. Las albóndigas se fríen a fuego fuerte para sellarlas y las manejamos como mucho cuidado.
4. Las incorporamos al caldo, agregamos unas zanahorias y patatas (si lo deseamos) y dejamos cocer 10´ a fuego moderado.
5. Comprobamos de sal y rectificamos si fuera necesario.
6. Dejamos reducir el caldo hasta que quede una crema, pero también las podemos tomar en forma de guiso, en este caso dejamos el caldo largo.
7. A los niños les encanta tomarlas en forma de bocadillo
8. Para el arroz cortamos el coco en cuatro partes y le quitamos su cascara,trituramos con gua en la maquina,colamos el jugo y cocemos el arroz agregándole sal una porción de margarina y el agua en su proporción habitual,una vez hecho lo pasamos por el grifo para que quede suelto. Lo servimos como guarnición,También lo podemos cocinar con pasas y presentarlos en cubitos bien prensados.

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