Blood Tortilla

Difficulty : High

Portions : 4

INGREDIENTS

  • 4 cups of chicken blood
  • 8 cups of water
  • 150 g onion, brunoise cut
  • 2 tablespoons garlic paste
  • 150 g of yellow paprika, brunoise cut
  • 2 tablespoons spring onions, brunoise cut
  • 100 ml vegetable oil
  • Salt to taste
  • Pepper to taste
  • 100 g onion, julienned
  • 12 eggs (3 per person)

PRÉPARATION

  1. Bring the water to a boil in a pot, add the blood and let it coagulate. Then strain and allow to cool.
  2. Once cold, cut into very small pieces and set aside.
  3. Fry the onion and garlic in a frying pan then add the chopped blood and let it cook. Lastly, season with salt, pepper, paprika and mint. Allow to cool and set aside.
  4. In a bowl, beat the eggs (3 per person for each tortilla), season with salt and pepper, add a portion of julienned onion and a portion of the blood stir fry. Mix well and fry.
  5. Serve with a small vegetable salad and some lemon

*Julienne : Type of cut usually used for vegetables to create long thin strips.