Best Pork Roll Mexican Style Rollo De Puerco A La Mexicana Recipes

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PORK ROLL MEXICAN STYLE (ROLLO DE PUERCO A LA MEXICANA)



Pork Roll Mexican Style (Rollo De Puerco a La Mexicana) image

I've not tried it but it looks different and promising. From "Buen Provecho" a cookbook by the Junior League of Mexico City (1981).

Provided by Acerast

Categories     Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 1/2 lbs pork loin
3 poblano chiles
1/2 lb oaxaca cheese, crumbled or 1/2 lb mozzarella cheese, shredded
2 tablespoons vegetable oil
4 carrots, peeled and chopped
1 onion, chopped
2 stalks celery, chopped
2 bay leaves
salt, to taste
pepper, to taste
water, to cover
3 tomatoes, pureed and sieved

Steps:

  • Char the Poblano chilies over a gas flame until blackened on all sides.
  • Place them in a plastic bag and let stand for 10 minutes to steam.
  • Peel and core the Chilies.
  • Remove seeds, rinse and pat dry.
  • Cut Poblanos into thin strips, set aside.
  • Cut the porkloin in half lengthwise, cutting to-but not through-other side; open halves, laying the pork flat.
  • Cut each half lengthwise, cutting to-but not through-other side; open halves, laying pork flat.
  • Distribute the Poblano strips and cheese evenly over the pork; roll lengthwise and tie with kitchen twine.
  • Heat oil in a large dutch oven and brown pork roll on all sides; set aside.
  • Saute carrots, onion and celery in the dutch oven until softened, about 10 minutes.
  • Add bay leaves, salt and pepper to taste.
  • Place pork on top of the vegetables and cover with water.
  • Simmer until tender (there was not length of time given - I'm guessing at least 1 hour and maybe up to 2 hours - let me know what works when you try it please). (One review suggested 1 hour 15 minutes).
  • Add the tomato puree to the cooking liquid and continue cooking for 15 minutes.
  • Slice pork and arrange on a platter.
  • Pour the sauce with the vegetables over the meat.
  • Serve with white rice.

Nutrition Facts : Calories 464.9, Fat 31.5, SaturatedFat 12.5, Cholesterol 114.8, Sodium 278.3, Carbohydrate 8.8, Fiber 2, Sugar 5, Protein 35.8

PUERCO PIBIL (YUCATAN-STYLE SLOW ROASTED PORK)



Puerco Pibil (Yucatan-Style Slow Roasted Pork) image

I first came across a version of this when watching "Once Upon a Time in Mexico". The mariachi orders puerco pibil (roasted pork) in every restaurant he visits. After eating one chef's version, he declares it the best he has ever tasted, walks into the kitchen, and kills the chef, thereby retaining the balance of the universe. A segment following the movie shows how director Robert Rodriguez cooks his version. Between that, and a recipe in 'la parilla: the mexican grill', I think I have found my own happy medium. Serve with Pink Pickled Onions (recipe #73203), your favourite fruit salsa (I use recipe #86509 ), a salsa cruda (I use recipe #12724), and warmed, soft tortilla shells. Prep time includes marination time.

Provided by skat5762

Categories     Pork

Time P3DT4h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs boneless pork butt, cut into 2 inch thick slices
2 pieces freshly washed banana leaves, as needed (can be found frozen in an Oriental supermarket)
4 tablespoons annatto seeds
1 cup water
2 teaspoons allspice, freshly ground
4 teaspoons fresh ground black pepper
1 cup dried ancho chile powder
1/4 cup sea salt
2 tablespoons toasted dried Mexican oregano
1 teaspoon cumin
6 cloves garlic, peeled,then pan roasted until brown and soft
1 medium white onion, thickly slices,pan roasted until brown and soft
1/2 cup apple cider vinegar
3 cups freshly squeezed orange juice
1/2 cup fresh lemon juice

Steps:

  • For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer.
  • Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened.
  • Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms.
  • If you would like a spicier recado, add 2-3 habaneros to the processor.
  • Combine pork butt and recado in large ziploc, sealing tightly.
  • Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally.
  • Place a sheet of tin foil in a sturdy pan.
  • Cross banana leaves on top of the foil, and place meat in center.
  • Add any remaining marinade to pork- it is important that the pork stews in its own marinade.
  • Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package.
  • Cover pan with one more layer of foil, to prevent steam from escaping.
  • [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.]
  • Cook in a 325-degree oven for about four hours, until pork is meltingly tender.
  • Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces.
  • Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).

Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 13.1, Cholesterol 149.7, Sodium 4997.6, Carbohydrate 31.3, Fiber 8.8, Sugar 13.3, Protein 46.7

ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h15m

Yield 6

Number Of Ingredients 16

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

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.

Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g

MEXICAN PORK CHOPS (CHULETAS DE PUERCO A LA MEXICA



Mexican Pork Chops (Chuletas de Puerco a la Mexica image

Corn tortillas and vegetables go well with this complete meal.Source: Unknown

Provided by Lynnda Cloutier

Categories     Steaks and Chops

Number Of Ingredients 6

6 large pork chops
1/2 cup diced green chilies
4 ripe tomatoes, chopped
1 1/2 cups each canned undrained whole kernel corn, red kidney beans
1/2 cup long grain rice
1 tsp. salt, 1/4 tsp. pepper

Steps:

  • 1. Trim fat from pork chops. Heat 1 Tbsp. oil in skillet and brown pork on both sides about 5 minutes over high heat. Remove meat and drain fat.
  • 2. Mix the diced green chilies, chopped tomatoes, undrained corn and undrained kidney beans, the rice, salt and pepper in a skillet. Bring to a boil for 1 minute. Put in a 9 x 13 inch baking dish and put pork chops on top. Cover with foil, bake in oven at 350. Uncover and bake 10 more minutes til rice is cooked.

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