Photograph of the finished Lomitos de Valladolid

Mexico · Thịt heo xé xốt cà chua Valladolid

Lomitos de Valladolid

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.6 kg
  • Photograph of Tomato Tomato 16
  • Photograph of Achiote spice Achiote spice 120 g
  • Photograph of Orange Orange 4
  • Photograph of Shallots Shallots 2.4
  • Photograph of Chilli Chilli 8
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Fennel seeds Fennel seeds 20 g
  • Photograph of Tortilla Tortilla 16 leaves
  • Photograph of Garlic Garlic 32 cloves

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.

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