Pipián con berros (cobf mbiz yegg laabér)

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Pipián con berros (cobf mbiz yegg laabér). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pipián con berros (cobf mbiz yegg laabér), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pipián con berros (cobf mbiz yegg laabér) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pipián con berros (cobf mbiz yegg laabér) is 8 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pipián con berros (cobf mbiz yegg laabér) estimated approx 1 hora.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Pipián con berros (cobf mbiz yegg laabér) using 9 ingredients and 10 steps. Here is how you cook it.

Tierra blanca Loxicha es una población situada al sur del estado de Oaxaca. El clima que esta proporciona (templado), ayuda al cultivo de diversos quelites, que a la vez son preparados en diferentes platillos, mezclados con los productos que recolectan los pobladores en los cerros aledaños a la localidad.

Ingredients and spices that need to be Make ready to make Pipián con berros (cobf mbiz yegg laabér):

1. 250 gr semilla de calabaza (mbiz yegg)
2. 4 pzas hojas de aguacate (La yesh)
3. 1/4 pza cebolla (nñya)
4. 4 dientes ajo chicos (yazsh)
5. 1.5 litros agua (nit)
6. 1/2 kilo calabacita tierna (yeg yent)
7. 100 gr berros (laabér)
8. 50 ml aceite (teé laz)
9. al gusto sal al gusto (ted)

Instructions to make to make Pipián con berros (cobf mbiz yegg laabér)

1. Tostar la semilla con cáscara, una vez tostada dejar enfriar.
   Zapoteco: (Yess mbiz yegg la menna yala).
2. Una vez frías, licuar con 1 litro de agua.
   Zapoteco: (Yoe con thif litr medida).
3. En una cazuela, agregar el aceite y acitronar la cebolla con el ajo.
   Zapoteco: (Len yet yoó lud teé laz, yexh nñya yit con yazsh).
4. Después sobre este aceite, dejar caer la mezcla licuada y hervir por 5 min.
   Zapoteco: (Ylag a len yet lia baá tif rat)
5. Agregar las hojas de aguacate.
   Zapoteco: (Coa tap la yez let yet)
6. Mientras la mezcla hierve con la hoja de aguacate, freír en un sartén la calabacitas cortada en cubos.
   Zapoteco: (Yesha len teé yoi pedaz bish)
7. Agregar la calabaza a la mezcla, sazonar y dejar hervir por 10 minutos.
   Zapoteco: (yo yeg lent yent)
8. Dejar caer los berros y apagar.
   Zapoteco: (Con laabér, giv yet loc kií)
9. Servir.
   Zapoteco: (Yoi lent y en)
10. Infográfia.

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