Chanfaina

Extraordinary dish of Spanish heritage with a Chiapas flavor.Enjoy the lamb giblets, chili peppers, cinnamon, cloves, pepper and parsley. You'll love it.
Chanfaina

Preparation time: 1 hour

Ingredients
  1. 1 kg. Sheep viscera
  2. 5 pcs. lamb legs
  3. 2 pcs. Eggs
  4. 1 mt. Guts
  5. 100 gr. Green tomato
  6. 300 gr. Tomato
  7. 150 gr Onion
  8. 2 pcs. White bread
  9. 5 gr. Achiote
  10. 5 gr. Garlic
  11. 4 pcs. Pepper
  12. 30 gr. Parsley
  13. 2 gr. Cloves
  14. 2 gr. Ground cinnamon
  15. 3 gr. Cumin
  16. 3 gr. Thyme
  17. 3 gr. Oregano
  18. Water
  19. Salt
  20. Oil
Preparation
  1. Wash and cook the giblets together with the lamb legs in water with spices and salt.
  2. Drain and cut the giblets into small cubes, reserve the cooking broth.
  3. Finely chop a quarter of the parsley.
  4. Wash and roll the tripe with the lamb legs, after that they are fried in oil.
  5. Blend a portion of the liver, bread, garlic, onion, tomatoes, spices and the rest of the parsley with the cooking broth.
  6. Sauté the previous mixture with a little oil, add the viscera and then boil it, (if it is too thick add more broth); finally add the legs and the chopped parsley.
Tips:

Traditionally this dish is made with lamb but it can be replaced by pork.



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