KIFTIKAS (albóndigas con acelga en salsa de tomates)

Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, KIFTIKAS (albóndigas con acelga en salsa de tomates). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from KIFTIKAS (albóndigas con acelga en salsa de tomates), 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 KIFTIKAS (albóndigas con acelga en salsa de tomates) 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 KIFTIKAS (albóndigas con acelga en salsa de tomates) is 2 o 3 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 KIFTIKAS (albóndigas con acelga en salsa de tomates) estimated approx 45 minutos.

To get started with this recipe, we must first prepare a few components. You can have KIFTIKAS (albóndigas con acelga en salsa de tomates) using 12 ingredients and 4 steps. Here is how you can achieve that.

Es una receta turca-griega que trajo mi abuela paterna de su pueblo natal ... aidin....( esmirna )....a principios del siglo xx... muy rendidora y sobre todo sabrosa y económica.......espero les guste!!!!!!!

Ingredients and spices that need to be Make ready to make KIFTIKAS (albóndigas con acelga en salsa de tomates):

1. 2 atados acelga
2. 1/2 kg carne picada 2 veces
3. 1 huevo
4. sal y pimienta
5. orégano y ají molido
6. 1 ají rojo
7. 1 ají verde
8. 2 cebollas grandes
9. 1 lata tomates perita o 6 frescos hervidos y picados
10. harina y huevo para encamisar las albóndigas
11. aceite para freír los vegetales y las albóndigas
12. 3-4 acompañamiento...papas grandes

Instructions to make to make KIFTIKAS (albóndigas con acelga en salsa de tomates)

1. Separar las hojas de las pencas (estas ultimas las usaremos en otra comida)..lavar las hojas muy bien... blanquearlas con un poquín de sal. escurrir y reservar.
2. A la carne picada agregarle el huevo y condimentar con sal pimienta orégano y ají molido... reservar
3. En una olla gruesa o en cazuela de barro...pochear los ajíes y las cebollas... agragarles los tomates condimentar y bajar a mínimo el fuego... dejar cocinar unos 5 minutos y agregarle las albóndigas que armaremos uniendo la carne con la acelga,,,,las pasaremos por harina y huevo y las sellaremos por todos lados---a la olla---seguirá la cocción hasta que al probar el tuco esté listo... minutos antes rectificaremos sazón y agregamos la cucharadita de azúcar...GLUP!!!!
4. Acompañamos con las papas cocidas a tu gusto... yo las corto en pedazos medianos... las marco y las termino en el horno con un poquín de sal... las podes cocinar con o sin piel......

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