Bonito embotado en aceite

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Bonito embotado en aceite. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Bonito embotado en aceite is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It's simple, it's fast, it tastes yummy. They're nice and they look wonderful. Bonito embotado en aceite is something that I've loved my entire life.

Many things affect the quality of taste from Bonito embotado en aceite, 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 Bonito embotado en aceite 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 Bonito embotado en aceite is 25 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bonito embotado en aceite estimated approx 8 horas.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Bonito embotado en aceite using 5 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Bonito embotado en aceite:

1. 1 Bonito de 10 kg
2. Agua
3. Sal gorda
4. Aceite de Oliva o Girasol
5. Entre 15-18 botes cristal. Tapas nuevas

Instructions to make to make Bonito embotado en aceite

1. Que te corten el bonito en rodajas gordas para EMBOTAR. La ventresca que te la pongan aparte.
2. Cocer las rodajas en agua con una proporción en la salmuera de 90 gr. por cada litro de Agua. Tiempo de cocción 80 minutos.
3. Sacar las rodajas y dejar que enfríen. Después limpiar el bonito quitándole la piel, la parte negra y cualquier otra impureza, escama etc. Dejamos troncos de bonito limpios y blancos.
4. Vamos colocando los trozos de bonito en cada tarro como si fuese un rompecabezas. Luego los llenamos de aceite hasta la rosca dejando sumergido completamente el bonito en el aceite.
5. Después de una hora comprobamos que el nivel del aceite no ha bajado en cada frasco, y si pasa rellenamos.
6. Colocamos los tarros, muy bien cerrados, en cazuelas y los cubrimos con agua completamente. Los dejamos cociendo 90 minutos y apagamos.
7. Dejamos que se enfríen en el agua. Tiene que estar completamente frío, y veremos qué las tapas se han ahuecado haciendo el vacío. Ya lo tenemos. Las colocamos en papel absorbente boca abajo para hacer la prueba de que todo es correcto. Etiquetamos y luego guardamos para comerlos a partir de 4 meses. Si es más mejor.
8. La ventresca se puede EMBOTAR, pero al horno o a la plancha, es un manjar.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Favorite Bonito embotado en aceite. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!