Batiburrillo is a typical Paraguayan stew made with menudo of beef, sheep, goat, or pork, originating from Spain. It is prepared by cutting and sautéing offal with onion, bell pepper, garlic, fresh chili, mustard, and red wine, seasoned with salt, pepper, and meat seasoning. It is served in small cazuelas with chopped leafy onion.
Batiburrillo is a dish filled with flavors and tradition.
Preparing this delicacy involves a slow and meticulous cooking process, where the offal is browned to perfection along with a blend of seasonings.
Serving it in small cazuelas creates an charming presentation that invites sharing and enjoyment with good company.
Batiburrillo
Ingredients
200 grams of Liver
200 grams of Heart
100 grams of Kidney
200 grams of Cooked tongue
60 milliliters of Sunflower oil
100 grams of Chopped onion
200 grams of Chopped red bell pepper
10 Chopped garlic cloves
10 Fresh spicy chili
1 tablespoon of Mustard
2 Meat seasoning sachets
500 milliliters of Red wine
Pepper and chopped leafy onion
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious dish, start by cleaning and washing the offal (liver, heart, kidney, and tongue), then cut them into cubes and set aside.
Step 2 : In a skillet, sauté the onion, bell pepper, garlic, and fresh chili with oil, then add the mustard.
Step 3 : Next, add the chopped offal and sauté until browned.
Step 4 : Then, pour in the red wine and mix well with the rest of the ingredients, seasoning with meat seasoning, salt, and pepper.
Step 5 : Let it cook for about 30 minutes.
Step 6 : Finally, serve in small cazuelas garnished with chopped leafy onion to add a fresh touch to the dish.
Step 7 : Ready to enjoy with family and friends! Enjoy!
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