Chanfaina is a deliciously crafted dish made with various lamb offal, mixed with its tender meat. It is usually enjoyed throughout the year and commonly served as the main dish in meals.
Salvador's Chanfaina has its roots in the culinary tradition of Central America, where it became an emblematic dish of the region. This recipe has its origins in the fusion of local ingredients with European influences, creating a unique and characteristic flavor. It is more than a simple gastronomic preparation, it is a symbol of identity and community that is joyfully shared in different celebrations and family gatherings.
Do not hesitate to get to work and enjoy this exquisite recipe together!
Chanfaina
Ingredients
250 grams of Kidneys
250 grams of Tongue
250 grams of Heart
250 grams of Cheeks
250 grams of Spleen
250 grams of Tongue
Pork oil or lard
Green chili, four tomatoes, two large onions
Beef broth
Cumin and ground annatto
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : All offal is boiled and cut to the desired size, either in small or medium cubes.
Step 2 : Sauté the onion and green chili in oil (or lard), then add the chopped offal and cook for approximately six minutes.
Step 3 : Season with salt and beef broth.
Step 4 : Subsequently, add the tomato and sauté it with the mixture until it releases its juice and all the ingredients are integrated.
Step 5 : Add pepper, cumin, and annatto.
Step 6 : Cook until the sauce thickens and then remove from heat.
Step 7 : Finally, garnish with onion, green chili, and raw tomatoes to taste.
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