Veal in Abodo Sauce  (Ternera en Abodo)



   * 1 kg of veal in pieces
   * 5 ancho chilis, hollowed out
   * 1/2 cup of white wine
   * 2 tablespoons of vinegar
   * 1 pinch of paprika
   * 1 pinch of oregano
   * 1 clove of garlic
   * 1 onion
   * oil
   * salt and pepper


1. To marinate, let the meat sit an hour in a bowl with the wine, salt,
pepper, oregano and paprika (mixed). Drain and separate from the liquid.

2. Fry the meat until golden on both sides.

3. In the same oil, lightly fry the the sliced onion, the garlic and the
ancho chili. Put the meat back in the pot and add the liquid in which it
marinated. Retop the pot and cook on low flame for 45 minutes, stirring
occasionally. Remove from heat the meat is tender.

4. Serve on a plate with slices of onion. Liquify the sauce in which it
cooked and serve with the meat.

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