Puerto Rican Cuajito Recipe
The Puerto Rican Cuajito Recipe is a cherished dish on this vibrant island, known for its rich flavors and cultural significance.
Equipment
- Large pot
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 lb pig’s stomach cleaned thoroughly
- 2 tablespoons of white vinegar
- 2 bay leaves
- 1 large onion chopped
- 4 cloves garlic minced
- 1 bell pepper chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro chopped for garnish
- Lime wedges for serving
Instructions
- Clean the Pig’s Stomach: Rinse the pig’s stomach thoroughly under cold water. Rub it with white vinegar to eliminate any odors, then rinse again.
- Cook the Stomach: Place the cleaned stomach in a large pot with enough water to cover it. Add bay leaves and bring to a boil. Reduce heat and simmer for about 2 hours or until tender.
- Prepare the Aromatic Base: While the stomach is cooking, heat olive oil in a pan. Sauté onions, garlic, and bell pepper until soft and fragrant.
- Combine and Season: Once the stomach is tender, drain it and cut into bite-sized pieces. Add it to the sautéed vegetables along with oregano, cumin, salt, and pepper. Cook for an additional 10 minutes, allowing the flavors to meld.
- Serve: Garnish with fresh cilantro and serve hot with lime wedges on the side.
Notes
- Thorough Cleaning: Ensure the pig’s stomach is cleaned thoroughly to avoid any unpleasant smells.
- Low and Slow: Cook the stomach on a low simmer to ensure it becomes tender without getting tough.
- Fresh Spices: Use fresh spices for the best flavor.
- Balance Flavors: Adjust the seasoning as you go to find the right balance of flavors.
- Serve Warm: Cuajito is best enjoyed warm, straight from the stove.