Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante)

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante), 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 Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante) using 13 ingredients and 4 steps. Here is how you cook it.

Quería crear una tapa muy de aquí y como hoy he hecho unas albóndigas con tomate #mutti, ha quedado para torearla!!! Oleee ! Fundamental elegir materia prima de calidad #muttipomodoro #tapas #platounico #segundoplato #mirecetario

Ingredients and spices that need to be Make ready to make Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante):

1. 1 kg carne picada mixta(ternera y cerdo)
2. 1 cebolla grande picada
3. Ajo en polvo
4. Perejil picado
5. 1 huevo
6. 3 cucharada pan rallado
7. 150 g harina
8. 1 kg y 1/2 tomate triturado Mutti
9. 2 hojas laurel
10. 1/2 vaso vino blanco
11. Sal y pimienta
12. Aove
13. Nachos picantes

Instructions to make to make Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante)

1. Mezclar la carne con el ajo, perejil, huevo, salpimentar. Formar las albóndigas y pasarlas por harina escurriendo bien para que sólo coja la justa
2. Poner una cacerola al fuego con el aove y freír las albóndigas para sellarlas. Reservar. En el mismo aceite sofreír la cebolla tapada a fuego bajo. Pasados 10’ añadir el tomate y el vino blanco junto con el laurel
3. Añadir las albóndigas. Cocinar a fuego lento 45’. Dejar tapado repiosando. De un día para otro están más buenas
4. Comer como tapa según la presentación o bien acompañadas de puré de patatas, o panaderas o bien un arroz blanco

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So that's going to wrap this up with this special food Recipe of Super Quick Homemade Albóndiga española 🇪🇸con capa roja y peineta (salsa de tomate y nacho picante). Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!