Charras lentils


150 gr of bacon

150 gr of sausage

150 gr of chorizo

1 cup of Creole Lentils LA COMMANDANTA

¼ onion

2 serrano peppers (optional)

Cilantro 4 tomatoes


Cook the lentils in a pressure cooker with a piece of onion and a tablespoon of salt. Fry the bacon until golden and set aside. Fry the minced sausage the same until golden brown and set aside. Fry the chorizo ​​and set aside. Blend the tomatoes with a piece of onion. In a pot put the lentils and pour the previously blended tomatoes and bring to a boil. Add coriander to taste. Once boiling, add the bacon, sausage and chorizo. If desired, slices of serrano pepper can be added and boiled again.


Tlaxcala towns recipe


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