Ingredients
-
3
-
2
-
2
-
2
-
5 - 6
-
1
-
1 1/2
-
1 1/4
-
1
-
1 1/2
-
-
-
-
-
Directions
Puerco Perdigado Con Chile Rojo Braised Pork With Red Chile Sau, This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don’t forget the avocado and a cold Mexican Beer. Prep time is an estimate., Made this to cure the craving for rich Mexican food. It wasn’t too spicy, as our 4, 7 and 8 year old loved it. But it had a very deep, rich flavor. Was great with white rice, tortillas and home made salsa Verde. My brother is getting into town tonight, and where he lives now doesn’t have the best Mexican food, so Ill be making it again for him this evening. I did not have any tomato pasted, so I subbed in 2 times as much tomato sauce. Worked like a charm!, Oh, yum! used chicken stock instead of just water. Might add some heat some other time.
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Steps
|
1
Done
|
Trim and Discard Fat from Meat and Cut Into 1-Inch Cubes. |
|
2
Done
|
in a Wide Frying Pan, Heat Oil Over Medium-High Heat; Add Meat a Few Pieces at a Time and Cook Until Lightly Brown. Push to Sides of Pan. |
|
3
Done
|
Add Onion, Garlic, Chili Powder, Cumin, and Oregano; Cook Until Onion Is Limp. |
|
4
Done
|
Stir in Water, Sugar, Salt, and Tomato Paste; Simmer, Covered, Until Pork Is Fork Tender About 1 Hour. |
|
5
Done
|
Skim Off Fat and Discard. |
|
6
Done
|
Stir in Cream and Cook, Stirring, Until Mixture Boils. |
|
7
Done
|
Turn Into a Serving Dish and Garnish With Pumpkin Seeds. |
|
8
Done
|
to Serve, Fill Warm Tortillas With Meat and Garnish With Avocado, Tomato, and Sour Cream. Offer Lime to Squeeze Over Servings. |
