Bistec Hígado en Achiote y Ají de Panca con Tajadas

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Bistec Hígado en Achiote y Ají de Panca con Tajadas. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bistec Hígado en Achiote y Ají de Panca con Tajadas, 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 Bistec Hígado en Achiote y Ají de Panca con Tajadas 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 Bistec Hígado en Achiote y Ají de Panca con Tajadas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Bistec Hígado en Achiote y Ají de Panca con Tajadas using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Bistec Hígado en Achiote y Ají de Panca con Tajadas:

1. 220 gr Hígado de recortado en filetes delgados
2. 6 dientes ajos majados
3. 1/2 cdta ají panca en polvo
4. 1 pizca Pimienta negra recién molida
5. Al gusto sal
6. 1 onza vinagre blanco
7. 1 onza Ron
8. 1 onza aceite de oliva extra virgen
9. 3 onzas aceite achiotado
10. 1 cebolla en cortada en media lunas
11. 3 ajíes dulces picaditos
12. 1 cda culantro

Instructions to make to make Bistec Hígado en Achiote y Ají de Panca con Tajadas

1. Los filetes de hígado de res, limpios y magros los sazonamos, agregamos el ajo en pasta, ají panca, vinagre, el ron y el aceite de oliva. Integramos todo, dejando reposar y marinar al menos 12 horas. Hazlo durante la noche para tenerlo listos para el desayuno.
2. El aceite achiotado lo logras calentando las semillas de achiote en el aceite de girasol, suavemente hasta que suelte todo su color, calcula 1 taza de aceite, 1/4 taza de semillas. Nosotros solo ocuparemos 3 onzas para esta receta. Lo calentamos a fuego alto y freímos los filetes de hígado, no deben sudar, deben freírse. Toma 2 minutos de cada lado, y al final agregas las cebollas más el culantro, que estarán no más de 30 segundos.
3. Esto lo vamos acompañar con tajadas de plátano verde fritas en aceite de girasol o soya. Ojo que plátano y banano no es lo mismo.
4. El truco es la marinada y comerlo todo caliente.

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