PRE-PROCESSES

• Defat the tail and chop at the joints. Reserve.
• Clean and cut the piquillo peppers so that they are regular.
• Peel the potatoes and turn. Reserve.
• Peel the carrots and turn (or make flowers). Reserve.
• Peel and chop the vegetables to make a Dark stock. Reserve.
• Peel and chop the vegetables to make the stewed tail.
• Chop parsley. Reserve.

ELABORATION

• Prepare the stewed tail.
• Bake the piquillo peppers for a few minutes on a greased plate.
• Crumble the tail Reserve.
• Defat the sauce and pass.
• Mix a thicker part of the sauce with cornstarch for the filling and a lighter part as an accompaniment.
• Mix the tail meat with the sauce.
• Stuff the peppers. Reserve.
• Cook the turned potatoes and carrots. Refresh and reserve.

SERVICE

• Introduce the peppers in the hot sauce, and boil over low heat.
• Heat the turns.

PLATING

• Sauce the bottom of the dish and place the peppers in an orderly fashion.
• Place the turns.
• Sprinkle with parsley.
• (They can also be decorated with fried onion rings in the center of the plate.)