The Essential Mexican Instant Pot Cookbook by Deborah Schneider

Author:Deborah Schneider
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-10-29T16:00:00+00:00

OAXACAN CHILEAJO

There are a number of steps here, such as frying the chile puree, but each one builds flavor. To save time, some of these steps are completed on the stove top. Be sure to read the entire recipe through before beginning. The meat is cooked with the bone to add flavor and body to the simple red mole sauce.

Serves 4 to 6

4 pounds bone-in pork shoulder, meat cut from the bone (you should have about 3 pounds of meat and 1 pound of bone)

3 cups water

1 teaspoon kosher salt

8 black peppercorns

8 chiles de árbol

4 large or 6 medium guajillo chiles, stemmed and seeded

1 ancho chile, stemmed and seeded

2 cups boiling water

5 large garlic cloves, unpeeled

½ small white or yellow onion, roughly diced

½ teaspoon ground cumin

½ teaspoon dried Mexican oregano

1 whole clove

1 Roma tomato, cored

6 tomatillos, husked and roughly chopped

2 tablespoons fresh lard (see this page) or vegetable oil

FOR SERVING

Diced white onion

Chopped fresh cilantro leaves

Arroz Blanco (this page)

Warmed corn tortillas

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.