For today’s recipe, I have mixed two flavors of the typical Aragonese cuisine such as the Chilindrón de ternasco de Aragón with fry.
Chilidrón can also be applied to chicken, rabbit or hen. The base of this sauce is tomato, onion and pepper (green or red), you can also add garlic, Serrano ham, white wine, it will depend on the cook.
The origin of the chilindrón seems to come from the province of Teruel, but it took root more in Zaragoza, especially in the municipalities of the Ebro riverbank.
The fry has its origin in Jewish cuisine, we have to remember that in the Kingdom of Aragon for many years the three cultures coexisted: Jewish, Muslim and Christian, being a benchmark for this cuisine, which has made its gastronomic elaborations still prevail in our daily kitchen.
Regarding the Ternasco de Aragón it is the young lamb, which is less than 90 days old and weighs between 8 and 12 kilos.
After this introduction we go on to make the recipe.
Ingredients for 4 people:
For the chilindrón de ternasco de Aragón
250 gr of meat from ternasco with bone cut into pieces (it had a piece of neck). It also serves the lamb.
A large tomato
1/2 green pepper
For the fry
A medium zucchini
3 medium red potatoes
Elaboration of the Chilindrón de ternasco de Aragón with fry
The chilindrón de ternasco de Aragón
We put a drizzle of oil in a pan, when it is hot, add the ternasco or lamb, which we have previously seasoned. We let it cool. Personally I have browned it on the outside and it is a bit raw on the inside, this is going to taste.
We wash and dry the green pepper. Cut the bell pepper and onion into small pieces. Peel the tomato and peel it, cut it into small pieces.
When the ternasco is, we reserve it on a plate and in the same pan, if necessary, add more oil, make the sauce with the onion and green pepper. We season.
When it begins to take color we add the tomato. We let it go over medium heat. We check for salt.
While with the help of a knife and a fork, we are removing the bone and tern from the ternasco. Cutting it into pieces.
When this is the chilindrón, we introduce the ternasco and leave a few minutes to finish making the whole set. We reserve.
For the fry:
Peel, wash and cut the potato as for omelette. We wash the zucchini. We remove the asses and cut it in the same way as the potato.
In a frying pan we put oil to make an omelette and when it is hot we add the potato and the zucchini, and let it cook over medium heat. We season.
In a plate we put the ring, first we put the fry, then the chilindrón and finally the fry again.
Enjoy your meal.