Alberjones are a type of bean common in the regions of the Mexican nation. It is a style of legume which is commonly stewed in a thick broth based on guerilla chili, dough and accompanied with no pales. Thus, the alberjones with no pales are a typical dish of the state of Hidalgo, which has a great history since for its preparation, characteristic ingredients of these regions of Hidalgo are used, which due to their accessibility in the population became part of the diet. Daily.
For all this and what this preparation entails in terms of tradition, we bring you the recipe for alberjones with no pales, so you will realize that traditional Mexican cuisine is not always complicated, but on the contrary, it is simple, practical and very economic.
We invite you to continue with us to discover this delicious preparation.
Ingredients to make Alberjones with no pales:
- 1½ cups of alberjones
- 5 pieces of guerilla chili
- ½ piece of Onion
- 2 cloves of garlic
- 4 pieces of Nepal
- 1 bunch of cilantro
- ½ cup of dough
- 1 pinch of salt
- 1 pinch of pepper
How to make Alberjones with no pales:
- In the following image you can see the ingredients that we will need to prepare this delicious stew of alberjones with no pales, do not lose detail.
- We are going to start by placing the alberjones in a saucepan with water, there we will let them soak for at least 8 hours, and this will help that when cooking them it is not so long.
- Once this time has passed, we put them to cook over medium heat and also add the onion, in addition to adding a pinch of salt.
- Meanwhile we take the guerilla chilies, devein them and remove the seeds and place them in a saucepan with boiling water for 5 minutes, along with the garlic cloves.
- On the other hand we take the no pales, wash them perfectly and chop them into small rectangles.
- Once ready, put them in a saucepan with boiling water and let them cook for 20 minutes.
- Once cooked, we remove them from the water and reserve them for a moment.
- Returning to the guerilla chili, once the 5 minutes have passed, we remove them from the boiling water and place them in the blender glass together with the garlic, the dough, a splash of the water in which they were soaked and a pinch of salt.
- Everything ready, we proceed to blend until we obtain a homogeneous sauce for our alberjones with no pales and reserve it for a moment.
- Going back to the cooking of the alberjones, an hour after the start of cooking we take some alberjones with the help of a spoon and if they have a soft consistency, they are already cooked.
- Once cooked, we take the sauce that we prepared a moment ago with the guerilla chili and add it to the alberjones, but not directly, but rather we first pass it through a sieve to prevent large pieces of chili from leaking out, if there were any.
- Now we let our alberjones season with the guerilla chili sauce that we prepared for 10 more minutes.
- After this time, we add the cooked no pales and the finely chopped coriander, and let them cook together for 10 more minutes, stirring to incorporate everything.
- And after this time, our rich alberjones with no pales will be READY! At your service.
- Serve them hot accompanied by a fresh Mexican bouillon, or some mullets with chorizo, or some chicken tinge empanadas.
