Spicy Pork With Guajillo Salsa (Puerco Enchilado)
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Canola1 cup
Beef Broth4 cloves
Garlic (peeled)1 medium
White Onion (peeled)1
Salt2 tbsps
Vegetable Oil1
Bay LeafDirections:
1
Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat
2
Add the potatoes and saute until golden in color, about 5 minutes
3
Transfer the potatoes to a bowl and reserve
4
Add the pork to the same pan
5
Sprinkle with salt and pepper
6
Sear the pork until browned, about 3 minutes per side
7
Return the potatoes to the pan, along with the beef broth and Guajillo Salsa
8
Stir to combine
9
Bring to a simmer and cover
10
Simmer on medium-low heat for at least 15 minutes until the pork is cooked through
11
Turn off the heat and serve immediately with warm tortillas
12
In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil
13
Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes
14
Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending
15
Process until smooth
16
Season with 1 teaspoon salt and a pinch of black pepper
17
In a medium, heavy saucepan, heat the vegetable oil over medium heat
18
Strain the pureed guajillo salsa into the pan
19
Add the bay leaf and simmer until thickened, about 10 minutes
20
Taste for seasoning, adding additional salt and pepper as desired
21
Reserve for enchiladas and pork