Pechuga rellena de acitrón y huazontles en salsa de pera

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Pechuga rellena de acitrón y huazontles en salsa de pera. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pechuga rellena de acitrón y huazontles en salsa de pera is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pechuga rellena de acitrón y huazontles en salsa de pera is something that I've loved my whole life.

Many things affect the quality of taste from Pechuga rellena de acitrón y huazontles en salsa de pera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga rellena de acitrón y huazontles en salsa de pera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga rellena de acitrón y huazontles en salsa de pera is 4-5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Pechuga rellena de acitrón y huazontles en salsa de pera using 13 ingredients and 9 steps. Here is how you can achieve that.

Texturas, olores, sabores, todo un mar de sensaciones para nuestro paladar🧡 #platounico

Ingredients and spices that need to be Make ready to make Pechuga rellena de acitrón y huazontles en salsa de pera:

1. 200 grs huazontles
2. 250 grs tocino
3. 200 gramos acitrón de calabaza o calabazate
4. 200 grs queso crema o panela
5. 1200 grs pechuga en sábanas
6. Salsa de pera
7. 3 oz vino blanco
8. 1 1/2 ajos
9. 1 dash vinagre balsámico
10. 1/4 cebolla
11. 80 grs mantequilla separada en 2 partes
12. 150 ml leche evaporada
13. 3 peras mantequilla

Steps to make to make Pechuga rellena de acitrón y huazontles en salsa de pera

1. Primero vamos a poner agua a hervir con sal y dejamos de lado. Mientras lavamos y desinfectamos nuestro huauzontle, cebolla y peras.
2. Precalentamos nuestro horno a 160° grados celsius
3. Vamos a cortar en brunoise la cebolla, ajo en mince y la pera en paille, (reservamos un poco para cortarlo en brunoise de adorno).
4. Ya bien hervida el agua, nuestro huauzontles sin hojitas ramas, los blanqueamos pasamos al agua hirviendo durante unos 60 segundos y retiramos.
5. Ahora bien, en sartén agregamos mantequilla y ya caliente agregamos el ajo y la cebolla, ya cuando esté un poco acitronada la cebolla agregamos 1 pera y media en trozos pequeños, el vino blanco y los 10 mililitros de vinagre
6. La leche la temperamos con un poco de agua caliente del blanqueado de los huazontles para que se entibie, y la incorporemos al sartén con nuestros demás ingredientes y agregamos sal
7. Licuamos y agregamos otro poco de mantequilla al sartén y sofreímos por unos minutos nuestra salsa, rectificamos sabor y si es necesaria más sal se la agregamos
8. Ahora a las sábanas de pechugas les haremos lo siguiente, vamos a salpimentarlas, después ponemos acitrón en bastón, las pialle de pera, queso crema, huazontles, enrollamos y le albardamos tocino.
9. Envolvemos en aluminio y así con todas nuestras sábanas, metemos a hornear durante 27- 30 minutos, retiramos del horno, servimos y napamos con la salsa, si ya espesó le agregamos otro poco de leche evaporada para aligerar la consistencia, a comer se ha dicho, no olvides decorar el plato con la pera reservada en brunoise, no te pierdas esta experiencia increíble de sabor. 😍

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So that's going to wrap this up for this special food How to Make Favorite Pechuga rellena de acitrón y huazontles en salsa de pera. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!