Loin of Bull
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- bull loin
- salt
- garlic
- oil
- vinegar
- manteca (lard) or additional oil
Instructions
- Cut the loin into thin fillets. Prepare an adobo (marinade) with salt, garlic, oil, and vinegar. Marinate the fillets in this mixture for five to six hours. Heat the manteca or oil until very hot, then fry the fillets until cooked through. Serve hot.