Alguashte is one of the Salvadoran foods enjoyed in various ways, and let's not forget about punches, whether with eggs, hen, chicken, small frogs, gobies, jutes, or simply with mangoes, cucumbers, jocotes, jicamas, among others.
Punches in alguashte is a traditional recipe in El Salvador, with origins dating back to ancient indigenous cultures of the region, who used alguashte as a fundamental ingredient in their diet. This preparation holds special significance for Salvadorans, as it symbolizes their roots and culinary tradition.
Are you ready to prepare this exquisite recipe together?
Punches in Alguashte
Ingredients
12 Well-washed punches
2 Chopped tomatoes into small pieces
2 tablespoons of Chopped cilantro
1 Garlic clove
½ Small onion
1 ½ cup of Ground alguashte
2 cups of Water
Oil
1 pinch of Salt
Preparation
Step 1 : To thoroughly clean the punches, it is recommended to use a toothbrush to scrub the tongs and other legs, removing any mud residues.
Step 2 : It is also important to wash the octopus's head to ensure no residue remains.
Step 3 : Once all the punches are clean, set them aside and start with the preparation.
Step 4 : For the sauce, blend the tomatoes, onion, cilantro, garlic, and alguashte with water.
Step 5 : In a saucepan, sauté a tablespoon of chopped onion and then add the punches, letting them sauté for a moment before adding the blended alguashte mixture with the other ingredients.
Step 6 : Bring to a boil and add salt to taste.
Step 7 : If the alguashte sauce is too thick, you can add a little more water and adjust the salt if necessary.
Step 8 : It is recommended to turn the punches occasionally to cook them evenly.
Step 9 : Let them cook on low heat until ready, then turn off the heat and serve.
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