GUAJILLO PORK STEW
Guajillo Pork Stew - This is one of those recipes that always come in handy when in a hurry. It's really tasty and a good comfort food for the cold winter days. I got this recipe in Cadereyta, a small town located in the northern state of Nuevo Leon, on one of our many trips between Monterrey and Texas.
Provided by Mely Martínez
Time 50m
Number Of Ingredients 7
Steps:
- Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
- While the peppers are cooking, add the meat and bay leave into a the skillet and cover with 1/2 cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
- Place peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and mexican oregano. Process until you have a smooth sauce.
- Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn't smooth enough.
- Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.
Nutrition Facts : ServingSize 1 Serving, Calories 320 kcal, Carbohydrate 3 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g
BEEF ASADO
This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Season the beef with salt and pepper; set aside.
- Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
- Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
- While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
- Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 34.8 g, Cholesterol 137.8 mg, Fat 37.8 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 14 g, Sodium 1194.4 mg, Sugar 10 g
ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
ASADO DE CERDO
Spicy Mexican pork dish...yummy! Use good chili powder from a Hispanic grocery, or mix half American chili powder with half Indian chili powder
Provided by JacquelineS
Categories Pork
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot.
- Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
- Add garlic and saute 1 minute more.
- Add flour, stirring until thoroughly coated.
- Add water all at once.
- Add cumin and chili powder.
- Stir thoroughly until gravy is dark and velvety smooth.
- Add more chili powder to taste.
- Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
- Serve with rice and tortillas.
Nutrition Facts : Calories 161, Fat 6.5, SaturatedFat 1.8, Cholesterol 57.1, Sodium 85.2, Carbohydrate 4.2, Fiber 0.9, Sugar 0.2, Protein 20.8
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
ASADO DE CERDO
Make and share this Asado De Cerdo recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Deseed all the chiles.
- Place the ancho chiles in a saucepan with half an onion. Add water and simmer until soft.
- In a small skillet, add pasilla chiles and 3 garlic cloves. Fry briefly in vegetable oil.
- Place all the chiles and garlic in a blender and puree to form a chile colorado sauce.
- Cut the pork into bite size pieces.
- In a medium-large size pot, add 1 tbsp vegetable oil and simmer the pork with bay leaves and thyme.
- Stir frequently, add more vegetable oil as needed.
- Once the pork is cooked, add the chile colorado sauce and simmer, covered, about 5 more minutes.
- Serve with rice, beans, and warm tortillas.
Nutrition Facts : Calories 632, Fat 31.2, SaturatedFat 8.8, Cholesterol 194.9, Sodium 1311.5, Carbohydrate 16.9, Fiber 6.2, Sugar 1.6, Protein 69.7
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.
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Asado de cerdo is a popular dish in Latin America, especially in Argentina and Uruguay. It is a slow-cooked pork dish that is typically made on a grill or in a slow cooker. The dish is seasoned with a blend of spices and herbs, including cumin, oregano, and garlic, which gives it a unique and savory flavor. Asado de cerdo is the perfect dish for a family gathering, weekend cookout, or holiday celebration. In this article, we will explore the history, ingredients, and preparation of asado de cerdo.
The History of Asado de Cerdo
Asado de cerdo has its roots in the traditional Argentine way of cooking meat on a grill or "parrilla." The traditional asado involves cooking the meat over an open fire, with the heat and smoke infusing the meat with a distinctive flavor. Asado de cerdo is usually made with pork shoulder, which is a tough cut of meat that benefits from a long, slow cooking process. Today, asado de cerdo is a popular dish in Latin America, and many families have their own variation of the recipe.
Ingredients
The main ingredient in asado de cerdo is pork shoulder, also known as pork butt. The pork is typically cooked with a blend of herbs and spices, including cumin, oregano, garlic, and paprika. Some recipes also call for the addition of red wine, onion, and bay leaves to add another layer of flavor. The pork is often marinated in the herb and spice mixture for several hours or overnight before cooking, which helps to tenderize the meat and infuse it with flavor.
Other ingredients that may be included in asado de cerdo recipes include potatoes, sweet potatoes, carrots, and tomatoes. These vegetables are often added to the dish during the final hour of cooking to create a one-pot meal that is easy to serve and full of flavor.
Preparation
The preparation of asado de cerdo varies depending on the recipe and the cooking method. If cooking on a grill, the pork is often marinated overnight and cooked slowly over low heat for several hours. It is important to keep the heat low to prevent the meat from drying out, and to turn the pork regularly to ensure even cooking.
If using a slow cooker or oven, the pork is often seared in a hot pan to create a crispy exterior before being placed in the slow cooker or oven. The pork is then cooked on low heat for several hours, with the option of adding vegetables during the final hour of cooking.
Regardless of the cooking method, the key to making a delicious asado de cerdo is to cook the meat slowly and to use a combination of herbs and spices to infuse it with flavor. The result is a tender and juicy pork dish that is perfect for any occasion.
Conclusion
Asado de cerdo is a delicious and flavorful dish that is popular throughout Latin America. Whether cooked on a grill or in a slow cooker, this slow-cooked pork dish is the perfect addition to any family gathering or holiday celebration. With a blend of herbs and spices, the pork is infused with a unique and savory flavor that is sure to be a hit with everyone at the table. So why not give asado de cerdo a try today and enjoy a taste of traditional Latin American cuisine?