FAÇA A MOELA DE FRANGO DO BOTECO MAIS FAMOSO DE BH

Muella de Boteco Belo Horizonte is considered to be the world's capital of Boteco if I'm not the one talking, you can search here and there's nothing better than teaching the best recipe of Muella de Boteco that you'll learn in your life This recipe is the recipe developed for the best Boteco that serves this Iguaria It's considered to be the recipe of the best Muella de Boteco I discovered the recipe and I'll teach you today So, to start making this recipe, you can see here I have a Muella de Boteco As amazing as it may seem, I bought this Muella here It came clean As far as I understand, Muella, you have to clean At great cost, I found a Muella that was more or less dirty To be able to show you Because probably when you buy a Muella, it will come dirty Usually it will come with yellow fat Here, you see, there's a little fat So just pass the knife And here you can remove the fat So if you buy a Muella that is not as clean as this one If you want, I'll even tell you the brand I bought at the supermarket Leave in the comments that I tell you the brand I bought If you want to buy the same And the Muellas come clean And you know that Muella is nothing more than the chicken's stomach The bug, right? And like a bug, we need to remove that smelly flavor That remains if you go straight to the cooking process So there are several ways for you to get rid of that flavor Here I will teach you two very simple and homemade methods Muella clean, I'll throw water And now I'm going to squeeze half a lemon Half or one lemon, depending on the amount of Muella you're going to make And here you can leave it from 15 to 20 minutes I even leave it with the shell, like this I, Will, use a very rough method Very caipira from here, from the interior of Minas Gerais That I learned In addition to this process here I do this here, let me drain this water to be able to show you Ready, I drained the Muellas here I'm going to get a pan Inside this pan, I'm going to put my Muellas And here comes the secret Fubar Fubar has the characteristic of absorbing flavor And here it will automatically absorb all the strong, spicy flavor That contains in this Muella Got it? So it will soften the flavor And a lot because it will suck everything for him The amount of water I put for a spoon and a half of Fubar It will not make your water thicken You can do it easy And you can be sure that it will absorb all the spicy flavor And it will soften your Muella a lot This process here for me is the best process you have To be able to give this feature in miúdos, right? I do this in the fold You can do this in other types of miúdo that you like too It's super right A little Fubar, a lot of water Absorbs the bad flavor That's it, see? And here I'm going to put bay leaves I have some bay leaves that were old and ugly I'm going to put And I'm also going to put about a tablespoon of vinegar Like this Nothing else Now let's take this to the fire I'm going to let it boil for 8 minutes While our Muella is there to boil for 8 minutes Let's go ahead with our sauté To pass the taste of Puteco that I told you Here I have a pan That I'm going to put bacon I'm going to let this bacon sauté To be able to release all the fat that contains it Well, our bacon is already golden, see? So I'm going to get this bacon here And I'm going to reserve the part, okay? Look, friends After 8 minutes it looks exactly like this Look how much fat, look See? Look, see? And the color of the water And it didn't thicken Our Muella is clean To tell you the truth It will be clean now that I'm going to wash it So I'm going to wash it very well To remove all the residues from this water here I'm going to tell you, the smell here is not good Muellinha already drained, washed Look how perfect it is, guys One thing I didn't tell you at the beginning of the video This process can be done all It can't, it must be done all Inside the pressure cooker But I'm doing it here to be able to Get better for you to see And I also like to make this Muella in the pan It takes longer But I believe that the flavor is more embodied, you know? It gets much tastier Here, as you can see I put onion, a large onion Well chopped I'm going to put, look 4 cloves of garlic, well chopped too, okay? And I'm going to let it sauté in the bacon's own fat, okay? This bacon's fat will pass The smoked flavor to our Muella Look, the onion is already lightly browned Now we're going to season our Muellinhas, okay? I'm going to put it here, look Along with the basic spices Here, look, I'm going to stir it up As I told you The spices I'm going to put for this Muella here, look It's going to be this one, smoked paprika That I mixed with colored There's a spoonful of smoked paprika With a little bit, a little bit, half a spoon Less than half a spoonful of colored to give color, right? It has to have color I'm going to put, look, two more bay leaves Black pepper to taste In this recipe, I'm going to use Red and yellow bell peppers Because they are softer If you want to use the green bell pepper You can use it, which is the traditional one that almost everyone uses, right? You can put it, but I put the red one And the yellow one, in addition to giving color It is also softer It will be tastier with this Muella, okay? I'm going to put, look, a tomato And the train here, which I know a lot of people are going to sneeze This one doesn't go to the bar But this is Will's little touch Because in my years of cooking I know that this here with Muella is good But actually with any type of kid Cumin, okay, guys? Cumin Ah, okay, you can sneeze there Go, eat, eat I know a lot of people are going to comment, ah no, ruined the recipe Cumin is bad, don't put it, guys, this is my taste It's a tip So I'm going to put just a little bit Because cumin is very strong It's like a pinch I'm not even going to put everything that was left here, see? I'm going to mix it up here Revogado ready I'm going to put it in my pressure cooker, see? To enhance the flavor even more I'm going to use this here Beer, but it has to be Like Pilsen, see? Near my thumb, Pilsen, see? Why Pilsen beer? Because it is lighter It will enhance even more The flavor of your Muella Okay? And it won't leave it With that strong taste, you know? Like if you used This recipe This beer here Which is Larger, see? Pure Malt Larger This beer makes it more bitter Stronger your Muella You can even use black beer It's a delight too, but it will leave your Muella With a stronger taste, more caramelized Listen to this noise there, guys A lot of people got their mouths on it, right? Oops! I recommend you use This Pilsen beer Which is the most recommended For this recipe I'm teaching you Well, three minutes have passed Our alcohol has already evaporated We're going to complement This here with a tip As the Muella contains a little fat As much as we have fermented And taken a lot of its fat It still contains a little fat So we're going to balance it out And give it more flavor For our Muellinha Which is using vinegar You can also use lemon juice if you want But I'm only going to put a spoon This will balance the fat too much And now I already have boiling water So I'm going to complement this here Until it covers our Muella Only now, my friends At the end I'm going to correct the salt I'm not going to correct the salt I'm going to put a little salt Because at the end of this dish There's an ingredient Which is the second ingredient They taught me to be able to make this dish So I put just a little salt To finish the saltiness And it can be like this only at the end Recipes like this, folks With this type of homemade technique You will find in my ebook 100% Culinárias Mineiras If you like recipes like this This ebook is for you Thousands of people have already purchased And I love it! The feedback I have From my ebook is amazing So, oops, don't fall This is a sign for you to buy So I'll leave the link in the description And also in the first comment Go there and buy yours Muellinha is already here Boiling water Now just cover And I'll let this cook Detail, 30 minutes It may seem like a little But no, we don't boil it We cook it in the pan for almost 10 minutes And then we don't cook it This speeds up the cooking of the muela Usually a muela cooks for 45, 50 minutes If it doesn't have this process If it has this process 30 minutes is enough Do it in the pan like I like To make it fatter, more flavor You'll leave it for 1 hour So half an hour in the pressure cooker Or 1 hour in the pan, you choose I'll be right back 30 minutes have passed I took the pressure off Look at our muela Look at this color and the smell You have no idea Now let's finish the flavor You remember I said there was a second ingredient That Dom from the boutique told me That it is sensational And I'll tell you There's no way it's not good I'll show you Look at this This is onion cream That's right, onion cream I'll put it in this bowl The onion cream In addition to passing the flavor It will also thicken If you want You can put tomato extract To enhance the flavor of your muela Peeled tomato, tomato sauce But here we will put this This will serve as the main flavor And also as a thickener I'll put here 1 glass of water of 200 ml Let me get the fork 1 glass of water of 200 ml Dissolve It has to be cold water Put the rest of the water here And now just pour it in here And let it cook It will thicken Look at the color Look at the texture of the broth Do you see? It changes right away Look at this What a beautiful thing I'll let it cook for 3 to 5 minutes At most And then I'll put it in my beautiful stone pot And I'll serve and plate To show you how it was This delicious muela Now my friends What's missing here? A little bread I'll put it here A little piece of bacon Look at this It's very difficult To make this sacrifice for you But I'll do it You can improve a little more A little lemon Excuse me My God What a delight My God The chuchadinha In the sauce It's the best combination of life This with the muela broth And of course with the muela I'm sorry but I can't stop eating And here if you don't know Muela for those on a diet It's wonderful, it has more protein than chicken breast Among other meats It's a good, healthy meat Creates muscles You stayed here until the end Did you like this recipe? Don't forget to buy my ebook For you to make recipes like this And also subscribe to the channel Subscribe and hit the like button You help me a lot See you in the next video Bye