La Verdadera RECETA de Tapado de Puerco que Todos Deben Probar

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat and can be more economical.

banana

🥗Healthier: plantains

💰Cheaper: apples

Plantains provide a similar texture and flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams are often less expensive and have a similar taste.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are convenient and cost-effective.

Start by showing the ingredients for Tapado de Puerco.

Heat a comal and prepare hot water.

Toast the tomatoes and onion on the comal until well roasted.

Toast the chiles guajillo slightly, being careful not to burn them, then soak them in hot water to hydrate.

In a molcajete, grind 1/2 teaspoon thyme, 1/2 teaspoon cilantro seeds, 1/2 teaspoon cumin, 1 teaspoon black peppercorns, and 1 teaspoon oregano.

Once the chiles are hydrated, blend them with 6 cloves of garlic and the ground spices, adding a bit of water to help blend.

Dilute a small amount of corn masa in water to add to the sauce later.

In a large pot (cazuela), add a bit of lard and place the cleaned pork ribs and pork loin inside.

Pour the blended sauce over the meat and mix it well.

Add the diluted corn masa to the pot, along with 2 teaspoons of salt and bay leaves, mixing everything together.

Seal the edges of the pot with the remaining corn masa to trap the steam inside.

Cook on medium heat for about 1.5 hours.

After cooking, carefully remove the masa seal and uncover the pot to reveal the cooked dish.

Stir the contents and check the tenderness of the meat, ensuring it falls off the bone easily.

Cooking Techniques

Equipment Needed

Spice Level: