Preparation

before adding the seasoning, wash the dough well under running water, then add the lemon juice, mix well and bring to the fire to scald a little, do not overcook it so as not to harden the sachet, after boil remove from heat, clean well by scraping with a knife. remove some remaining residues and the skin of the tongue, when finished, cut very finely and then add all the spices. put in a large bowl and throw the offal mixing well, let the spices take for a few hours. then sew the bag halfway, leaving an opening to fill, when you finish filling it close by sewing with a needle and thread, the bags are all ready, take them to the fire in a large pot of water, enough to cook , not forgetting to put the mocotó and the rest of some entrails that may have remained. portions: 6 to 8

Ingredients

  • 1 large scoop
  • 1 tablespoon dry seasoning
  • 1 coriander sauce
  • 1/2 cup of good quality olive oil or 200 g of bacon cut into very small cubes
  • 2 large onions
  • 2 tablespoons of paprika
  • 2 tablespoons of salt
  • 2 large bell peppers
  • 3 tablespoons vinegar or lemon juice
  • 6 large lemons
  • 8 garlic cloves, crushed