Monday, March 09, 2009

Enchilado de Langosta


Ingredients:

4 – 5 lobster tails
2 large onions
1 green pepper
1 red bell pepper
5 cloves of garlic
500 grams of tomato sauce
white wine
5 laurel leaves
1 teaspoon oregano
black pepper
olive oil
2 tablespoons of vinegar
3 tables of ketchup
1 bunch of parsley
crushed red pepper (to those who like it)

Preparation:

Cut the lobster tails in 3 or 4 pieces leaving in their shell.

Fry the pieces of lobster in a little oil with garlic, onion and 2 chopped green pepper, for about ten minutes.

Smooth with plenty of white wine, pepper, sprinkle with oregano, bay leaves, add the ketchup, tomato sauce and chilli.

Cook about 1 hour and at the end sprinkle with parsley.

Serve over white rice steamed in a rice cooker.

It is a dish typically accompanied by tostones.

3 comments:

michael said...

el enchilado de langosta es de las cosas mas ricas de la cocina cubana.

Michael Culbeaux

Nexo Cuatro said...

Hola, por alguna casualidad sera que hay un nombre en ingles para este modismo de enchilada que le decimos los cubanos, porque las enchiladas en realidad son esas que hacen los mexicanos. Si me puedes ayudar con ese dato te lo voy a agradecer pues estoy traduciendo un menu.
Gracias y bendiciones!
Sissi

Cuba Journal said...

De acuerdo con Wikipedia:

The Real Academia Española defines the word enchilada, as used in El Salvador, Guatemala, Honduras, Mexico, and Nicaragua, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce.[1][2] Enchilada is the past participle of Spanish enchilar, "to add chile pepper to", literally to "season (or decorate) with chile."

El articulo original, de donde yo obtuve la receta, tal vez estaba confudido o equivocado. Creo que lo correcto es "enchilada."

Lo mas correcto es lo que dice La Real Academia Española.