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PACHES AND PORK MEAT SAUCE (STEAMED POTATO-BASED DUMPLINGS)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

PACHES AND PORK MEAT SAUCE (STEAMED POTATO-BASED DUMPLINGS)

PACHES AND PORK MEAT SAUCE (STEAMED POTATO-BASED DUMPLINGS). Alimento Base: Pork, MASA (dough): Cook and mash the potatoes. Soak the bread in water. Mix both ingredients and add the shortening. PORK-BASED SAUCE: Cook the pork meat in chunks. Cook...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 6 comensales
Plato: Pork
Cocina: Guatemala
Ingredients Method

Ingredientes
  

  • 5 pounds potatoes
  • 10 pieces of bread French bread
  • 1/2 pound shortening
  • 2 pound pork meat
  • 1/2 pound tomatillo
  • 6 to matoes
  • 2 chiles guaque
  • 2 chiles zambo
  • 2 chiles Coban spicy
  • Pimientos de Chiapas achiote and salt to taste

Method
 

  1. Preparation
  2. MASA (dough): Cook and mash the potatoes. Soak the bread in water. Mix both ingredients and add the shortening.
  3. PORK-BASED SAUCE: Cook the pork meat in chunks. Cook the tomatillos, tomatoes, the chiles guaques and chiles zambos; then ground them, and add a little bit of broth (the one from cooking the meat).
  4. Roast and ground the chile de Cobán and the Chiapas pepper; add it to the former mix. Add achiote if it needs a little color.
  5. PREPARATION: Mix the broth with the dough.
  6. Serve the resulting sauce with a piece of meat in the middle and a whole and raw green chile over the Maxán leaves well washed. Put them to boil for 30 to 45 minutes.