Comida de la tierra caliente, Michoacán 🇲🇽Con Ana María Helorza, cocinera tradicional. EP-7

Heat a skillet and add lard to sauté the dried meat.

Break the dried meat into pieces (aporrear) and shred it.

Cook the meat until it is evenly browned.

Add chopped onion and sauté until translucent.

Crack eggs into the skillet, trying to cover the meat evenly without stirring.

Prepare the salsa by adding chopped tomatoes and serrano peppers, along with garlic, salt, and cumin.

Add a little water and a touch of salt to the salsa mixture.

Mash the salsa mixture to achieve a creamy texture.

Seal the pork spine in lard until browned on both sides.

Add chopped onion and potatoes to the pork spine.

Prepare a chili sauce with hydrated pasilla and guajillo chilis, blending with water.

Let the pork spine simmer with the chili sauce until the flavors meld.

Cook white rice simply with water and salt, steamed without fat.

Prepare a refreshing drink by blending jicama, lime juice, sugar, and water.

Equipment Needed

Spice Level:

Dietary