Champandongo casero

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Champandongo casero. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Champandongo casero is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It's simple, it is quick, it tastes delicious. Champandongo casero is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Champandongo casero, 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 Champandongo casero 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 Champandongo casero is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Champandongo casero estimated approx 50 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Champandongo casero using 15 ingredients and 4 steps. Here is how you cook it.

Champandongo casero con el sabor único de la carne molida de res y de puerco con la textura y sabor de las nueces y almendras...

Ingredients and spices that need to be Get to make Champandongo casero:

1. ¼ molida res
2. ¼ molida puerco
3. 200gr nuez
4. 200gr almendras
5. 1 cebolla
6. 1 acitrón
7. 2 jitomates
8. Azúcar
9. ¼ crema
10. ¼ queso manchego
11. ¼ mole
12. Comino
13. Caldo de pollo
14. Tortillas de maíz
15. Aceite

Instructions to make to make Champandongo casero

1. La cebolla se pica finamente y se pone a freír junto con la carne con aceite, mientras se fríe se le agrega comino molido y una cucharada de azúcar
2. Cuando la carne se empieza a dorar se le agregan los jitomates picado, junto con el acitrón, nueces y almendras en trozos pequeños.
3. Cuando la carne ya esta cocida y seca, se fríen las tortillas en aceite no mucho solo pochar, en un traste para horno se pone primero una capa de crema, una capa de tortillas una capa de picadillo y por ultimo el mole cubriendo con el queso en rebanadas y crema se repite esta operación hasta rellenar todo el molde.
4. Se mete al horno a 180°C cuando el queso ya se derritió y esté dorado.

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