How to Chilindron De Chivo Recipe?

Chilindron De Chivo is a traditional Mexican dish, which is made from the flesh of the chilindron (or chivito). The chivito is a small freshwater fish with a white belly and red fins. It has been eaten for centuries by people in northern Mexico, where it is called chivo.

The word “chivo” means “kid” in Spanish, and this name refers to the fact that the fish was originally caught by fishermen at sea when they went fishing for snails. The fishermen would return to shore with their catch, and then divide it into two halves: one they would eat immediately while they waited for the other half to cook; that part was called “la vieja” (the old woman), because she was old and tired; the other half was called “el nino” (the boy), because he was young and fresh.

The Mexican tradition of eating only part of an animal as soon as possible is known as “trimming.” In some Native American tribes, this practice still continues today. In Mexico, however, trimmings were often eaten raw or cooked in stews with various seasonings such as chili peppers or cinnamon.

Chilindron De Chivo Recipe

Chilindron De Chivo is a traditional dish from the Central Valley of Mexico. The Chilindrón (pronounced “shil-onyon”) is made by roasting a whole pig on a spit, and turning it regularly to ensure that it cooks evenly.

The dish is served with tortillas and a generous portion of salsa roja (red sauce) or salsa verde (green sauce).

Chilindrons de cerdo are often served during the day at restaurants and homes in Oaxaca, Mexico. They are usually eaten as an appetizer or main course and can be paired with white cheese or black beans. This dish can be eaten as a vegetarian version by simply substituting vegetables for some of the meat ingredients.

Read More: Trader Joe’s Mexicali Salad

How to Make Chilindron De Chivo Recipe?

Chilindron de Chivo is a traditional Argentinian meat dish. It’s made with chorizo sausage, which is a spicy sausage made with pork and named after the Spanish word for pig, chivo.

In Argentina, pork and beef are not traditionally eaten together. However, some Argentines eat both types of meat together in this dish.

Ingredients for Recipe

• 6 lbs. of chunked goat meat (if the goat is not available, lamb may be used.)
• 2 finely sliced red bell peppers
• 2 finely sliced green bell peppers
• 2 white onions, cut finely
• Two teaspoons of oregano
• 1/2 a bitter orange (naranja agria). Use the bottled bitter orange available at Hispanic stores if fresh bitter oranges aren’t accessible where you live.
• 2 minced garlic cloves
• 4 minced culantro leaves
• Tomato paste, 8 ounces (canned is fine)
• 3 cups of beef broth
• Olive oil, two tablespoons
• Pepper and salt as desired
• Seasoning adobo to taste

Directions for Recipe

1. Add salt, pepper, adobo, oregano, and bitter orange juice to a medium bowl and season the meat with these ingredients. 30 to 45 minutes should be given for marinating.
2. The olive oil must be heated in a big pot. The goat meat should be added and seared until browned.
3. For 10 minutes, add garlic, peppers, onion, and culantro. The meat will become tender after an hour of cooking on medium heat with the addition of tomato paste and beef stock.
4. Serve with tostones (fried green plantains; see recipe below) and white rice.

Chilindron De Chivo Nutrition Facts

The average adult needs about 2,400 kcal calories per day to maintain their current weight. Here are some of the nutritional facts about this dish:

2,142 kcal calories per serving of 1/2 cup (176 grams), 6 grams of fat, 1 gram of saturated fat, Sodium: 34 milligrams, 1 gram of Monounsaturated fat, and 0 gram of Polyunsaturated fat.

Some Information about Chilindron De Chivo

The Chilindron de Chivo is a small, wild pig that lives in the mountains of Mexico. It is considered a delicacy there, and its meat is typically served with chili sauce and lime juice. The meat is tender and has a very mild flavor.

The Chilindron de Chivo weighs less than 50 pounds, but it’s still large enough to reproduce rapidly. The pig’s diet consists of grasses and herbs, which makes sense because it lives in the forested area where these plants grow abundantly.

The Chilindron de Chivo has been domesticated for thousands of years by native peoples who have lived near or around it for centuries. The Aztecs were particularly fond of this animal, which they called an “aqui,” since it was so easy to hunt — just follow the tracks!