Champandongo

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Step by step recipe
Peel and chop the onion and garlic into thin slices. Put them to fry in a pan with a little oil and 25 grams of sugar.
When the onion is transparent, add the chopped tomatoes and stir.
Add the rest of the sugar and the 250 grams of minced beef to the sauce. Stir to undo the meat.
Add the 250 grams of minced pork to the pan. Stir so that all the ingredients of the sauce are blended
.
While the sauce is resting on the heat, cut the acitrón into cubes and add it to the pan when the meat has already browned along with a small spoonful of cumin.
Chop the walnuts and almonds and add them to the sauce.
Grate the cheese and fry the corn tortillas a little in a pan with a little oil.
To assemble the champandongo, cover a baking tray with a little silver foil. Start with a cream base, then cover it with the corn tortillas and add a good amount of the sofrito of meat. Cover everything with the mole and grated cheese and repeat the operation from the beginning until you fill the entire tray or you run out of ingredients.
Put in the oven already heated to 180 ° for a few minutes.
When the cheese has melted and browned, remove it from the oven and serve it to your guests.

Complete recipe
This dish is a typical recipe of Mexican cuisine, specifically from the largest state in Mexico: Chihuahua. Champandongo is the typical food that is prepared on the occasion of a family reunion since it is a stew so abundant that at least 10 people can eat it. In addition, the champandongo cannot be without the typical flavors of Mexican cuisine such as acitrón or mole. From Bekia Cocina we teach you how to prepare this delicious dish so you can surprise your family and friends with an international meal at home.

Elaboration

To start preparing this delicious and filling dish you will have to start by peeling and mincing the garlic clove. Then do the same with the onion. Put a frying pan on the fire with a little oil and fry the garlic with the onion. Stir so that the ingredients gradually bind and, after a few minutes, add the remaining 25 grams of sugar and 250 grams of minced beef to the sauce. With the wooden spoon, break up the meat a little and immediately add the other 250 grams of minced pork. Do the same as the other one and undo it a bit. Then stir the sofrito so that all the ingredients come together.

Let the sauce rest for a few minutes on the fire and meanwhile cut the acitrón into small cubes. For those who do not know it, the acitrón is a very typical Mexican sweet that is obtained from a kind of cactus called biznaga. This vegetable is peeled and its interior, which is fibrous and fluffy, is cut into blocks and spread with a thick syrup. Its appearance already on sale is that of a translucent block, shiny on the inside and with a dry and opaque glaze on the outside. When the meat has already started to brown, add the acitrón to the sauce along with a small spoonful of cumin and stir everything. Finally, chop the walnuts and almonds and add them to the rest of the ingredients in the pan. While you leave the mixture on the fire for a few more minutes, grate the 500 grams of cheese and fry the corn tortillas in a pan with a little oil. You do not have to leave them for a long time, but leaving them for a few seconds on each side will be enough.

Now is the time to start making the champandongo. To do this, line a tall baking tray with a little silver foil and start by putting a cream base that covers the entire surface. Top the cream with a layer of corn tortillas and cover with a generous amount of the minced meat. Then top everything with the mole, a type of Mexican sauce, and the grated cheese. Repeat the whole process again from the cream until you finish all the ingredients or reach the top of the tray. Then, put the tray in the oven already heated to 180 ° for a few minutes. When you check that the cheese has already melted and gratin, take it out and serve it immediately to your guests.

As you have seen, champandongo is a fairly strong stew, so it is normal to serve it as a single dish. However, to whet your appetite and introduce your guests to the Mexican atmosphere, you can serve some starters such as nachos garnished with cheese sauce, beans, and pico de gallo. Don’t forget to make some margaritas either! This drink so typical of the Aztec country can never be missing in an authentic Mexican meeting and it is so easy to prepare that you will only have to pulverize a little sugar and then add tequila, Cointreau, and crushed ice. Serve with a lemon wedge and enjoy.

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