Chanfaina is a delicious dish made with various lamb offal, mixed with tender meat. It is enjoyed throughout the year and commonly served as a main course during meals.
Salvadoran chanfaina has its roots in the culinary tradition of Central America, where it became an iconic regional dish. This recipe originates from the fusion of local ingredients with European influences, creating a unique and distinctive flavor. It is more than just a gastronomic preparation; it is a symbol of identity and community, joyfully shared during different celebrations and family gatherings.
Don’t hesitate to get started 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 Bazo (Handle of liver and lungs)
250 grams of Tongue
Oil or pork lard
Green chili, four tomatoes, two large onions
Meat broth
Cumin and annatto (ground)
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : All the offal is cooked and cut into the desired size, either into small or medium squares.
Step 2 : Onions and green chili are sautéed in oil (or pork lard), then the chopped offal is added, and cooked for approximately six minutes.
Step 3 : Season with salt and meat broth.
Step 4 : Next, add the tomato and sauté with the mixture until it releases its juice and all ingredients are incorporated.
Step 5 : Add pepper, cumin, and annatto.
Step 6 : Let it cook until the sauce thickens, then remove from heat.
Step 7 : Finally, garnish with raw onion, green chili, and tomatoes to taste.
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