©2006 Globalavida LLC
Ingredients:
1 lb of veal in pieces
1/2 cup of white wine
2 tablespoons of vinegar
1 pinch of paprika
1 pinch of oregano
2 cloves of garlic - minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons oil (or lard)
1 onion
5 ancho chilis - chopped
salt and pepper - to taste
Place veal in a bowl with the wine, vinegar, paprika, oregano, garlic, salt, and pepper then mix well. Let veal marinate for an hour in the refrigerator. Drain meat but reserve the liquid for later use.
Place a frying pan over high heat and add oil. When oil is hot add the marinated veal and cook until all sides are golden. Remove veal and set aside. Add the onion and ancho chilis to the frying pan and cook until slightly browned. Add browned veal and the reserved liquid to frying pan. Bring to boil then reduce heat to low, cover with lid and let cook 45 minutes or until meat is tender.
Serve veal with onion and chilis, offer the sauce on the side.