This is an adaptation of a recipe I found in “Mexico: The beautiful cookbook” on 10 January 2021. It uses up to 3 times as many herbs as specified, along with minced
pork instead of whole meat.
Ingredients
| quantity |
|
ingredient |
|
step |
| 15 g (1) |
|
ancho chile |
|
1 |
|
|
water |
|
1 |
|
|
| 3 g |
|
cuminseed |
|
2 |
| 3 g |
|
dried oregano |
|
2 |
| 15 g |
|
cilantro leaves |
|
2 |
| 25 g |
|
garlic |
|
2 |
|
|
| 500 g |
|
pork mince |
|
3 |
| 20 g |
|
lard |
|
3 |
| 10 g |
|
salt |
|
3 |
|
|
Preparation
-
Break the ancho, put into boiling water and soak for at least an hour.
-
Add the other ingredients and blend in a blender.
-
Fry the pork in lard until cooked. Add the blended ingredients. Serve.
