Feeling Extremely Wet

Manteca Colora, prescription mail sent to the blog by one of our most active supporters, thanks Angel! Pan



Well here you have the recipe, a treat for the gods.

Ingredients.
- Pork.
- Lard.
- oregano.
- Garlic. (To taste)
- Vinegar.
- Paprika.
- Water.

The quantities we put them, it depends on how you want to do or if you want it with more meat or less, usually always use more of fat than meat.
Development.
- First, cut back on big boy sized pieces.
- After you prepare the marinade. In a bowl, you add 3/4agua, 1 / 4 vinegar, oregano, garlic (you give him a blow and aplastáis to release all aceitillo) and peppers the same as vinegar (which is what gives color to the butter).
- The introducís marinade tenderloin pieces for 12 or 24 hours (longer take more flavor.)
- In a large skillet or paella pan Hondita it, you add the back with all its marinade and butter also chopped. This is mantenéis over medium heat until butter melts and the water is absorbed and you add 2 or 3 tablespoons paprika, stirring to avoid burning the peppers. When all the butter has melted spend the whole contents of the frying pan into the bowl wherever you want to make butter. This is left to stand and when to cool and solidify and be finished butter.




In this process yields two products (each as good), the first is the fat itself and the second is the "cracklings" (which are remnants of butter not melt) are easy to differentiate, these's retiráis and place them in another bowl (if you want).

loin
Besides there are many varieties of butter, and sausage, black pudding with ...