A very tasty Mexican style recipe with spicy chili peppers.
Ingredients: for 8 persons
- 1 kilo 800 g of boneless pork shoulder or rump, cut into 5 cm cubes
- 2 tablespoons of fine salt
- 1 bay leaf
- 10 guajillo chiles
- 2 tablespoons olive oil
- 1 large onion, peeled and cut in half across the middle
- 3 large fresh tomatoes, cut in half lengthwise through the skeleton
- ¼ cup canola oil or butter
- 2 tablespoons flour
1.Put the pork in a heavy steel or iron pot or casserole dish with a tight-fitting lid, heavy and large enough to large enough to fit the pork. Pour enough cold water
enough cold water to cover the meat, about 5 cm.
2.Add 2 tablespoons of salt, the bay leaf and bring to a boil.
3.El Recetario de Cocina Mexicana © 2015 All rights reserved 64 64
While boiling, remove the foam from the surface as many times as necessary.
Boil for one hour.
4.Meanwhile, cut or pull off the stems of the guajillo chiles. Remove the seeds
seeds as well-you can do this by tapping the chiles on a surface, and the seeds will pop out.
the seeds will come out on their own.
5.Heat the oil in a medium skillet over medium heat. Add half of the chiles
of the chiles and toast, turning with tongs or tongs until they change color and toast a little
and slightly toasted, about 4 minutes. (Toasting the chiles enhances their flavor and browns the onions and tomatoes. and browning the onions and tomatoes until blackened brings out their natural sweetness. A
a little extra work at the beginning, gives excellent results at the end).
6.Heat them carefully so they don’t burn. Then remove and place in a bowl
or deep dish.
7.Repeat the same with the rest.
8.Cover the toasted chiles with boiling water. Keep them submerged until
until completely softened, about 20 minutes. Drain.
9.While the chiles are soaking, wipe the pan with a paper towel.
10.Place the onions and tomatoes so that the cut side is on the surface of the skillet and cook, about 20 minutes.
surface of the pan and cook, turning the vegetables as many times as necessary, until the tomatoes are
the vegetables as often as necessary, until the tomatoes are darkened on all sides, and the onions on both sides.
onions on both sides.
11.After the pork has cooked for about an hour, remove 2 cups of the cooking liquid and place in the pan.
cooking liquid and place in a blender. Add the onions and puree
puree until it has a smooth consistency. Add the chiles and tomatoes and blend until smooth.
blend until smooth.
12.Take 2 more cups of the liquid and set aside. Drain the pork, save the liquid and clean the pot again.
clean the pot again.
13.Place the pot over medium-low heat and add the oil or butter. Add
the flour and cook, stirring, for about 3 to 4 minutes.
14.Pour the chili sauce into the pot, slowly. It will thicken as it boils. Stir it
the edges so that the sauce does not stick or burn as it thickens.
burn as it thickens.
15.Continue to cook the pork, simmering. Cover the pot and cook
until tender, about 1 hour.
16.While the pork is cooking, make sure it has enough sauce to keep it juicy.
enough to keep it juicy. If not, add the liquid that was saved earlier, as needed.
previously, as needed.