Madrid Feast Recipe
Ingredients
| Garbanzos | 8 Ounce | |
| Navy beans | 8 Ounce | |
| Chicken tender | 1 | |
| Beef heart - 1 pound | ||
| Lean bacon - 4 ounces, unsliced | ||
| Ham | 4 Ounce, uncooked | |
| Water - 5 to 6 quarts | ||
| Large onion - 1, chopped | ||
| Chorizo | 1 | |
| Cabbage - 1 small head | ||
| Medium potatoes - 2 pounds | ||
| Parsley or coriander - chopped | ||
| Guacamole | ||
| Red salsa | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Soak the garbanzos over night.
2. Drain well.
MAKING
3. In a muslin bag put all the garbanzos. Put the bag in a pot along with 6 ingredients.
4. Add water to cover.
5. Boil and then simmer for 5 hours on low heat.
6. Add chorizo.
7. Take cabbage leaves and chop them.
8. Make 4 cubes from 4 potatoes.
9. Add whole cabbage and chopped potatoes in the mixture.
10. Cook 40 minutes.
11. Remove the chicken and make pieces.
12. Place the chicken pieces in a serving platter.
13. Remove other meat.
14. Make slices and arrange all the slices on a platter.
15. In a heated tureen place all vegetables, broth and beans.
16. Sprinkle fresh parsley and coriander leaves.
SERVING
17. Serve Madrid feast with red salsa and bowls of guacamole.
1. Soak the garbanzos over night.
2. Drain well.
MAKING
3. In a muslin bag put all the garbanzos. Put the bag in a pot along with 6 ingredients.
4. Add water to cover.
5. Boil and then simmer for 5 hours on low heat.
6. Add chorizo.
7. Take cabbage leaves and chop them.
8. Make 4 cubes from 4 potatoes.
9. Add whole cabbage and chopped potatoes in the mixture.
10. Cook 40 minutes.
11. Remove the chicken and make pieces.
12. Place the chicken pieces in a serving platter.
13. Remove other meat.
14. Make slices and arrange all the slices on a platter.
15. In a heated tureen place all vegetables, broth and beans.
16. Sprinkle fresh parsley and coriander leaves.
SERVING
17. Serve Madrid feast with red salsa and bowls of guacamole.
Chef
