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How to roast gizzards?

A typical product of our grill, but not everyone knows its secret.

Cómo asar las mollejas

Gizzards  are one of the favorite churas when it comes to starting a roast  as God commands. Now, not everyone is encouraged to roast them.

First,  you have to choose between neck gizzards or the heart  of the cow.  The latter are richer , but let's not despise the first ones at all.

At home, you have to  degrease them well .

And here, something fundamental; the secret: you have to  resteam them not less than two hours . Some do it in water; others in milk. The thing is, that's how they look more crucky.

Finally, there's not much trick. To the embers,  half an hour from each side , approximately. Et voila.

Publication Date: 11/05/2019

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