How to Make Cutlet Meat Locrio Dominican Style Chuleta

Por Yodeimi Gómez

There are cooking recipes that can never be missing in the Dominican Cuisine, one of these dishes is the Recipe of Locrio Cutlet Meat.

5 from 2 votes

Tiempo Preparación 15

Tiempo Cocción 30

Tiempo Total 45

Plato Main Course

Cocina Dominican

Raciones people

Calorías 328 kcal

We start with the preparations, chop the onion and while we do these steps, light the cauldron over medium heat.
We continue cutting, adding the green or red chili pepper, cut into strips.
Then we can cut the chop or cutlet, I recommend that it be chopped into squares.
Add the teeth and garlic and mash as much as possible.
Now we go to the stove, add oil to taste to the cauldron, when it is hot, add the onion, cloves of garlic, fry until the onion is golden and then add the cutlet meat, brown a few more minutes, and continue stirring until it is cooked a little.
Then add the other missing ingredients, so that the flavors and smells are grouped, cook for 5 minutes.
We pour the cups of water and when it starts to boil we can add the rice and the trick is to never stop stirring. When the rice consumes most of the water, lower the heat to low and cover. We left for about 20 minutes.
And as simple as this, we uncover and see the magic, we can serve and enjoy the rich cutlet meat locrio.

We can accompany the Smoked Chop Locrio with tostones, a salad or with a rich avocado.

In my case I use an avocado from my land, an avocado from the Dominican Republic, the best.

Serving: 6gCalories: 328kcal

Etiquetas Chop, Chuleta, Cutlet, Locrio, meat, Smoked