Puerco Entomatado Estilo Yucateco Recipes

CARNE DE CERDO ENTOMATADA

Steps:

• Coloca la carne, 1 cebolla entera y 1 diente de ajo en una olla y cúbrela con agua. Agrega sal y cocina hasta que se suavice.
• Calienta el aceite en una cacerola a fuego medio y sofríe la cebolla, los ajos y los chiles.
• Luego agrega los tomates y cocina a fuego suave, sin dejar de mover, hasta que se deshagan. Agrega la sal, azúcar y cilantro.
• Incorpora la carne cocida y agrega unas 4 cucharadas de su caldo de cocción para evitar que la salsa quede muy espesa. Rectifica la sazón y deja que la salsa y la carne hiervan juntos a fuego bajo durante 10 minutos.

PUERCO ENCHILADO TACOS

Steps:

• Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly.
• Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside.
• Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes.

TACO YUCATECO

Steps:

• For the marinade: Mix the orange juice, lime juice, annatto, vinegar, oregano, black pepper, salt, cumin, garlic and onion in a blender.
• For the cochinita pibil: Remove some fat off the pork butt and cut into 3- to 4-inch square chunks.
• Cut the banana leaf in to 5 to 6 pieces. Cover the inside of a pressure cooker with the banana leaves. Put the pork chunks in the pressure cooker and cover with the banana leaves. Cover the pork with the marinade and cook on medium-low pressure until the meat can be shredded with a fork, about 1 1/2 hours.
• For the pickled red onions: Mix the habanero, onion, orange juice, salt, pepper and oregano in a bowl and let it rest for at least 1 1/2 hours.
• For the beans: Fill a pot with 6 quarts of water and add the beans, garlic and 1/2 onion. Boil for 40 minutes to 1 hour, moving the beans every 10 minutes.
• Cook the remaining onion in a skillet for 5 minutes. Add the caramelized onions to the beans and blend.
• For the corn tortilla: Mix together the masa and 3/4 cup hot water until thoroughly combined. Shape into balls about the size of a golf ball.
• Using a tortilla press, place each masa ball in between two sheets of plastic wrap and press.
• Heat a pan over medium-high heat. Add a tortilla and cook for about 30 seconds; flip and cook for another 30 seconds.
• To assemble the taco: Put a full spoon of the black beans on a warm tortilla, then top with the cochinita pibil and finish with 3 to 4 pieces of pickled red onions.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

PUERCO ASADO

Steps:

• Preheat oven to 375°F.
• Squeeze enough juice from limes to measure 1 cup. Mince garlic. In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin. Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
• Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork. Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
• In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour. With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
• With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices. Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
• Cut pork into 1/4-inch-thick slices and serve with pan juices.