The Puerto Ricans also use the stomach of a porcine for a delicious food known as cuajito. The pig’s stomach is soaked in vinegar and water washed and rinsed. It is then simmered to a salty temperature until soft. The tomato sauce is then made with the cuajito, and then the final cuajito is then added. Don’t be afraid to take a bite of this since it’s a cozy warm food you’ll want to enjoy throughout the year. You can also take a look at Health Benefits of Cuajito Meat and discover all the properties of this ingredient.
Ingredients for Puerto Rican Cuajito
1 pounds of Cuajo
5 cloves of garlic
3 1/2 teaspoons salt
4-5 culantro leaves
One onion (small)
3 Tablespoons of Vinegar
6- 8 cups of water
1.5 cups chicken broth
3-4 tablespoons of margarine , or butter
Four 1/2 teaspoons flour
3/4 cup tomato sauce
3/4 teaspoon onion powder
Salt to taste
The hot sauce can be flavored to suit your taste (optional)
Take the fat off the cuajo. Cut it into tiny pieces and wash thoroughly.
In a 1-quart pot of water, Add the vinegar, add the cuajito to the water and let them soak for 15 to 20 minutes.
After you have soaked, strain the cuajito and then rinse it well.
In a large pot, put in the salt, water, and cuajito.
Bring it to a boil at a high temperature. Once it starts to foam, take it from the heat and mix in the cilantro leaves and the onions and garlic cloves. Make sure to cover your pot.
Reduce the heat to medium, and cook for approximately one hour, 45 minutes, or until the cuajito becomes very soft.
Let it drain and cool to room temperature while you prepare the sauce.
Put the chicken broth and the tomato sauce into the pot and let it simmer.
As the tomato sauce simmer, melt the margarine butter on a low flame and incorporate the flour. Blend it thoroughly.
Add onion powder and salt. Mix thoroughly.
Incorporate the hot broth along with tomato sauce. Increase the heat to medium-high cook for 8 to 10 minutes and stir often.
Add the cuajito. Continue to cook for five more minutes.