2 spoons of olive oil
500 g of acorns
1 sprig of rosemary
1 crushed garlic tooth
1 envelope of vegetable broth
2 peeled and cubed chuchus
Olive oil to taste
Chopped chili peppers to taste
2 spoons of pickled jalapeño
2 spoons of olive oil
500 g of acorns
1 sprig of rosemary
1 crushed garlic tooth
1 envelope of vegetable broth
2 peeled and cubed chuchus
Olive oil to taste
Chopped chili peppers to taste
2 spoons of pickled jalapeño
Heat the olive oil in a pan and brown the meat
Add rosemary, garlic, vegetable broth, and enough water for cooking
Cover the pan and cook the meat until tender
Reserve the pan drippings
Pull the meat apart
In the reserved pan drippings, cook the chuchu for 3 minutes
If needed, add more water
In a serving bowl, combine the meat and chuchu, and drizzle with olive oil
Mix in chopped chili peppers and pickled jalapeño
Serve.
