Stack collard greens and tightly roll to form a cigar. Use a chef’s knife to thinly slice through the roll, shaving off very thin slivers (⅛-inch thick or less). Rinse, toss dry and set aside ...
Elaboración del Chouriço flambeado Hacemos cortes en el chorizo en 2/3, o sea, lonchas de 1 y 2 centímetros. Ponemos el chorizo en la fuente de carro cocido. Echamos por encima el aguardiente. ...
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