Posted: Tue Nov 14, 2006 1:33 pm
I won't try to talk you into liking callos, but I will urge you to save your share for me.
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CALLOS
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Posted: Tue Nov 14, 2006 1:48 pm
Be my guest!
Posted: Tue May 27, 2008 3:53 pm
To me, the texture of properly cooked callos is like that of the bread in sopa de ajo. It is important to cut it into small squares and cook it for quite a long while.
If you're squeamish about pigs' feet or calves' feet, you can substitute a little fatty pork (shred it later) and packaged gelatin.
If you're squeamish about pigs' feet or calves' feet, you can substitute a little fatty pork (shred it later) and packaged gelatin.