Cimarrón Recipes

Step 1: Boil the peppers for approximately 12 minutes and add a pinch of salt.

Step 2: to prepare the combined seafood in a frying pan fry over medium heat 50 grams of margarine, salt and juice maggy pepper to taste.

Step 3: pour the kg of combined seafood in pan and cook for 10 minutes.

Step 4: after 10 minutes remove the excess liquid and let check seasoning and if necessary add salt and pepper.

Step 5: to finish over low heat add white wine to taste no more than 1⁄2 cup, let cook for 5 more minutes and set aside.

Step 6: for the top of the peppers we slice the tomatoes into large slices and place in a pan with margarine, salt and pepper.

Step 7: incorporate tomato in pan and flip constantly after 3 minutes add white wine and let season for 2 minutes, turn off the heat and reserve.

Step 8: once our bell pepper boiled remove and split in half removing seeds and veins.

Step 9: Place the seafood in each bell pepper.

Step 10: We put a little margarine in each bell pepper.

Step 11: We put in the oven at 180 degrees for 5 minutes.

Step 12: To garnish our dish, we split our mini bell pepper in julienne and squares and triangular cuts to form a flower.

Step 13: To serve we place on a plate and on top of the bell pepper we place a roasted tomato and to garnish the mini peppers, we can accompany with garnishes.

By: Rocío Tovar, Quality management