Photograph of the finished Chileajo de puerco

Mexico · Heo om xốt tỏi giấm ớt Chileajo de puerco

Chileajo de puerco

2 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 3.1 lb
  • Photograph of Garlic Garlic 48 cloves
  • Photograph of Mexican dried chillies Mexican dried chillies 4.9 oz
  • Photograph of Rice vinegar Rice vinegar 1 cups
  • Photograph of Dried oregano leaves Dried oregano leaves 0.6 oz
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Tortilla Tortilla 24
  • Photograph of Shallots Shallots 2

Method

  1. 1 Roast Mexican dried chilies for 40 seconds on each side, then soak them in hot water mixed with vinegar for 25 minutes.
  2. 2 Soaking the chileajo peppers in vinegar, not water, is the key to its original flavor; the vinegar retains its sharp, sour taste throughout the entire dish.
  3. 3 Grind the chilies with all 12 cloves of garlic, oregano, cumin, and pickled vinegar, then strain through a sieve.
  4. 4 Fry the diced pork in oil for 10 minutes until golden brown on all four sides.
  5. 5 Pour the sauce over the pan and fry for 6 minutes until the sauce darkens, then add 300 ml of water and simmer for 55 minutes.
  6. 6 Simmer for the last 10 minutes to allow the sauce to coat the meat, then serve with tortillas and pickled red onions.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: Incubate under high pressure for 22 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.

Start cooking