Alambre Mexicano / Venezuelan-Style Wire ⚡️

Greetings friends of Foodies Bee Hive, this Saturday I have spent some time copying the succulent recipes that have recently been uploaded here, and although I do not consider myself an expert cook, I would like to start sharing with you my gastronomic experiences, my successes and failures and maybe, why not, my publications will end up being useful for someone else.

Alambre is a succulent dish, very simple to prepare and that will never let us down, it serves as a main dish accompanied with a carbohydrate of your choice or, as they do in Mexico, accompanied with tortillas taco style.

The recipe has many variations and it will depend on the taste of each person, some people make it with beef, others with chicken, this time I prepared it with chicken.

For the stew I used

• Diced chicken Milanesa
• Diced bacon pieces
• Garlic sausage without skin
• Chili peppers
• Onions
• Garlic
• Lemon
• Seasoning: Salt, pepper, oregano, olive oil

For the guacamole I used:

• Ripe avocado
• Cilantro
  As you can see there are only a few ingredients, the trick is in the combination of them that by themselves already have a great flavor.

Procedure: In a bowl salt and pepper the diced chicken, I like to use lots of pepper and oregano.

In a salt container pepper the diced chicken, I like to use a lot of pepper and oregano, also add two tablespoons of olive oil and the juice of a large lemon, mix everything so that the liquid permeates everything. Cover the container or put a plastic lid on it, the idea is to concentrate the ingredients.

Tips: Macerate to enhance flavor. Macerating is a simple cooking technique that has excellent results where the food submerged in a liquid enhances its flavor. If the maceration is done in heat, the process is accelerated, although nutrients and qualities are lost, if it is done in cold, nutrients are maintained and maximized.

I did it cold. I left the preparation 2 hours in the refrigerator.

Then, we are going to fry the bacon, so that it is golden brown and releases all its fat, when the bacon is almost golden brown, we incorporate the crumbled chorizo, and in the same way, we wait for it to release its own fat without stopping stirring, we can help ourselves by adding a little water. When we consider the sofrito ready, we remove the chorizo and the bacon and in the fat that remains in the pan, we fry the chicken and add a little more water, when it is ready we finally add the garlic, and the onion with the chili, many people prefer to use paprika, we fry a little more and add again the bacon and the chorizo so that all the flavors are compacted.

Many people add one thing or another first, what I consider important in this dish is the previous maceration for at least one or two hours of the seasoned chicken in the lemon juice, and letting the bacon and chorizo release enough fat to sauté and cook the whole thing.