Pierna de cerdo a la mexicana con pulque y epazote las Correa

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Pierna de cerdo a la mexicana con pulque y epazote las Correa. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pierna de cerdo a la mexicana con pulque y epazote las Correa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pierna de cerdo a la mexicana con pulque y epazote las Correa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pierna de cerdo a la mexicana con pulque y epazote las Correa is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pierna de cerdo a la mexicana con pulque y epazote las Correa estimated approx 45 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pierna de cerdo a la mexicana con pulque y epazote las Correa using 20 ingredients and 3 steps. Here is how you can achieve that.

Esta receta es muy sencilla de preparar y nutritiva, se usa para taquizas y relleno de antojitos, también se puede servir como plato fuerte. En casa se usaba mucho con el jugo de naranja agria. #Jalisco

Ingredients and spices that need to be Prepare to make Pierna de cerdo a la mexicana con pulque y epazote las Correa:

1. Para hervir la carne de cerdo:
2. 1 kg carne de cerdo troceada muy finamente
3. 1/2 litro pulque
4. al gusto Sal
5. 13 hojas epazote fresacas
6. 5 dientes ajo pelados y picados
7. 1 cebolla grande pelada y picada
8. 3 chiles serranos sin rabo picados finamente
9. Para el guiso:
10. 3 jitomates sin pedúnculo picados en juliana
11. 1 cebolla pelada picada en juliana
12. 2 tazas jugo de naranja agria recién exprimida
13. al gusto Sal y
14. al gusto especias recién molidas
15. Si se sirve como platillo fuerte:
16. c/n Tortillas de maíz caliente
17. al gusto Salsa picante casera recién hecha
18. al gusto Queso para desmoronar fresco
19. c/n Arroz a la mexicana
20. c/n Frijoles refritos con duro de cerdo

Instructions to make to make Pierna de cerdo a la mexicana con pulque y epazote las Correa

1. En una cazuela de barro honda ponemos los primeros ingredientes a cocinarse a fuego medio. Cuando comienza hervir le bajamos a la flama y sin dejar de mover dejamos hervir la carne de cerdo. Tapamos y cocinamos por veinte minutos.
2. Al pasar los veinte minutos agregamos el jitomate y cebolla en juliana, el jugo de naranja agria y sazonamos, rectificamos sal. Dejamos cocinar diez minutos sin dejar de mover de vez en cuando y apagamos, recordemos que la cocción es con cazuela tapada. Al apagar dejamos reposas el guiso y lo reservamos para la taquiza o servir caliente.
3. Si se sirve como plato fuerte acompañar con frijoles refritos, sopa de arroz a la mexicana y tortillas de maíz bien calientes, salsa recién hecha y queso para desmoronar.

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