Piton flour porridge recipe

Ingredients to make piton flour porridge:

• For 2 persons:
• 250 grams very chopped bacon
• 5 chopped red chorizo
• 100 grams Diced pork liver
• 1 small chili pepper (if you like)
• 1/2 small tablespoon of salt
• 5 tablespoons of olive oil
• 4 heaping tablespoons of piton flour (Aortas) (Tito)
• 2 Cloves of Garlic (beautiful)
• 1 paprika knife tip
• Water

How to make piton flour porridge:

1. Put the 5 tablespoons of oil in the pan and cook the bacon, fry it well and when it is golden brown, add the chorizo, the chili, the liver and the garlic to the same oil and fry it, once done We put it aside in the same plate where the bacon is, take the liver and the garlic cloves and put it in the mortar, grind everything.
2. In the same oil, make the flour, lower the heat to a minimum and without stopping stirring, fry it, half-fry make the paprika and salt, once it is fried, raise the heat, add water little by little, with a palette of holes you crush the flour so that it dissolves in the water and there are no lumps left, you add water, if you see that you need it and without stopping moving until you see that it begins to become more consistent, it is time to make the dish where we have the bacon, chorizo ​​etc.
3. You keep moving it with the paddle until it starts to go plop, plop and the grease from the bottom rises like lava from a volcano to the surface.