Boquerones en Vinagre

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Boquerones en Vinagre. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Boquerones en Vinagre is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Boquerones en Vinagre is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Boquerones en Vinagre, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boquerones en Vinagre delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Boquerones en Vinagre is 6 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Boquerones en Vinagre estimated approx 72 horas todo.

To begin with this recipe, we have to prepare a few components. You can have Boquerones en Vinagre using 5 ingredients and 3 steps. Here is how you can achieve it.

Un plato que me encanta. Esta es mi manera de hacer los boquerones, sé quehay muchas otras formas pero para mí esta es la mejor y la que me gusta. Va de lujo como entrante, cena, comida o incluso en el desayuno entre dos buenas rebanadas de pan tostado.

Ingredients and spices that need to be Prepare to make Boquerones en Vinagre:

1. 1 kg boquerones grandecitos
2. Vinagre
3. Sal
4. Aceite Oliva Virgen Extra
5. Ajo y Perejil (Opcional)

Instructions to make to make Boquerones en Vinagre

1. Cogemos el boquerón y lo abrimos con el mismo dedo quitando las tripas y raspa. Lo vamos echando en un bol con agua para que se vaya limpiando la sangre. Yo personalmente una vez tengo todos los boquerones limpios, le cambió el agua 3 veces y lo vuelvo a cubrir con agua y lo dejo 24 horas en el frigorífico para que se terminen de desangrar por completo.
2. Sacamos los boquerones, escurrimos y vamos disponiendo capas en un recipiente o tupper por este orden. Vinagre, boquerones y sal. Una vez que tengamos todos los boquerones por capas y cubiertos con vinagre y sal lo llevamos al congelador para eliminar la posibilidad de anisakis un mínimo de 48 horas.
3. Descongelados los boquerones, disponemos nuevamente por capas en un tupper pero esta vez cubrimos únicamente con un buen aceite de oliva virgen extra. Dejamos que se cure en aceite un día y cuando vayamos a consumirlo podemos presentarlos con una picada de ajo y perejil.

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