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ROAST PORK AND WIDE TO CHILE PASILLA!

crema de flor de calabazaINGREDIENTS

For the pork:
Leg of pork in 1-inch cubes 4 pounds
2 gallons water
Laurel to taste
Salt and pepper to taste

PREPARATION:
Place all ingredients in a saucepan and cook the meat for 30 minutes, remove the meat from the broth ... and book this,



For the marinade:
Chile pasilla clean and deveined 8 pcs BRAND'S LUPITA
Clean and deveined Ancho Chile BRAD'S LUPITA 4pcs
Garlic cloves 8
Corn oil 1 teaspoon
5 pcs tomatoes into quarters
Onion quartered 1 piece
Herbs (bay leaves, marjoram and thyme) to taste
Raja 1 cinnamon Cinnamon
Pork cooking broth 1 ½ cups
Salt and pepper

In a saucepan saute all chilies, vegetables and olive oil until soft, add the pork broth and cook for 10 minutes over low heat, season with herbs, cinnamon, salt and pepper and cook for 5 minutes more

Blend perfectly fine to have a smooth and consistent adobo "creamy"

In a bowl or baking dish .. place the pre-cooked pork and add the marinade over it, mix well and cover the baking dish with foil and bake at 350 ° for 30 minutes

Remove the aluminum once after that time and serve!


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