David’s Place Blog

December 27, 2009

Guajillo Pork with Pintos Charas adn Calabictos

Guajillo Pork

Warm Corn Tortillias

Pintos Charas

Calabictos

Took the guajillo pork from many source, my notes are in Cooking Journal 2, 12/27/09.

4 lb pork butt,  big cubes.

Boiled in CI pot 1hr with salt and bay leaves

Sauce from

10 guajillo chiles tosted in oil

3 plum tomatoes

4 cloves garlic

2 small yellow onions

Pureed all in food processor, two batches. With the liquid from the pork. Do you have to stain it? I always forget. Yes, you should.

Removed pork, reserved liquid. Then browned the pork in oil in the same pot. Removed and made a roux with the oil in the pan and flour. Added pork back in, the sauce and more liquid.

Sources:  Bayless, MOPlat. Printouts Pintos and Calabacitas from Gringo.

Have many photos.

This entry was posted on December 28, 2010 at 10:27 pm and is filed under Mexican, Supper. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.