Lomitos de Valladolid

Method

1. 1 Mix achiote with freshly squeezed orange juice and roasted garlic to make recado sauce, then marinate the meat for 4 hours.
2. 2 Simmer the meat in pork fat and marinade over low heat for 80 minutes until it becomes tender and falls apart.
3. 3 Shred the meat into small pieces and fry it again in the oil for 10 minutes until the meat strips are slightly browned.
4. 4 Grill whole tomatoes in a cast iron skillet until the skin is charred black, then blend them into a sauce.
5. 5 Dry-roasting the tomatoes before grinding them is the key to Valladolid's smoky sauce.
6. 6 Mix the shredded meat into the tomato sauce, simmer for 10 minutes, and serve with cornbread and pickled red onions.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 2: cook under high pressure for 35 minutes, then release the pressure naturally, and then fry again as in step 3.