Ingredientes: 1 pierna de puerco sin hueso (aproximadamente 3 kilos) 6 rebanadas de jamón 6 rebanadas de tocino 6 dientes de ajo 10 pimientas negras 2 ó 3 tazas de vinagre sal al gusto 1/2 taza de aceite agua la necesaria (aproximadamente 3 tazas) Procedimiento:Se mecha la pierna con el jamón y el tocino. Se […]
Continue ReadingIngredients: 1 4 – 5 lb. pork ham 6 slices sandwich ham, chopped 6 slice bacon, chopped 6 garlic cloves 10 black peppercorns 2 or 3 C. vinegar salt to taste 1/2 C. oil 3 C. water or as needed Preparation: With a large tined fork, pierce the ham and in each hole place […]
Continue ReadingIngredients: 1 kg. pork shank 1/2 bar of achiote 2 garlic cloves 6 whole peppercorns 1/4 C. vinegar 1/4 C. lime juice 2 Tbsp.. chicken consomé 11/2 C. water Salt to taste Preparation: Clean the pork and place in a deep pan. Grind the remaining ingredients to form a sauceand add to the meat, allow […]
Continue ReadingIngredientes: 1 kg. de pierna de cerdo 1/2 barra de achiote 2 dientes de ajo 6 pimientas enteras 1/4 taza de vinagre 1/4 taza de jugo de limón 2 cucharadas de consomé de pollo 1 1/2 taza de agua sal al gusto Preparación: Se lava bien la carne y se pone en un recipiente hondo. […]
Continue ReadingIngredientes: 1/2 kilo de carne de puerco (pierna o la que quiera) partida en cuadros medianos 1/2 kilo de carne de res (arrachera o la que quiera) partida en cuadros medianos 5 pimientas enteras 2 dientes de ajo 1 trocito de chocolate de mesa 1/2 cebolla 1 cucharadita de orégano 2 clavos 4 cucharadas de […]
Continue ReadingIngredientes: 1/2 kilo de carne de res molida 1/2 kilo de carne de puerco molida 8 salchichas grandes 4 huevos 1 chile poblano, picado en cuadritos 1/2 cebolla, picada en cuadritos pimienta molida 2 cucharadas de concentrado de caldo de pollo 1/4 taza de salsa inglesa 6 cucharadas de pan molido 12 rebanadas de tocino, […]
Continue ReadingEs costumbre para los cocineros mexicanos guardar las semillas que le remueven de los chiles, mezclando diferentes variedades en el mismo frasco. Esta receta tradicional del restaurante Bajío de la Ciudad de México puede ser hecha con piernas de puerco sin hueso o con chamorro de res. Ingredientes Para la carne y el caldo: 2 […]
Continue ReadingI first met Juana Perez when she came to work in our house in Cholula. Born and raised in the surrounding countryside, Juana was a fount of local folklore, insight and wisdom. She was never happier than when called upon to give a lesson or two in the kitchen. I would let her take over […]
Continue ReadingFrom tatemar, a Hispanic version of what the Diccionario Mexicano alternately gives as tlatemar, a Nahuatl term for putting something on or in the fire, this dish is cooked in a clay pot. If you do not have a Mexican cazuela, use any heavy-bottomed, lidded casserole or Dutch oven. Any mild vinegar is a fine substitute for the coconut palm vinegar […]
Continue ReadingCodillo, sometimes called chamorro, is the lower part of the pork leg, here cut crosswise into rounds, including the central bone. Nopales (paddle cactus) and verdolagas (purslane) are two of the most common plants found in Central Mexico. Because of their versatility and high nutritional value, they are used in a variety of dishes. Purslane, […]
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