Spicy Pork with Guajillo Salsa (Puerco Enchilado)
- 2 tablespoons canola or vegetable oil
- 1 russet potato, peeled and cut into 1-inch cubes
- 1 1/2 pounds pork butt, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1 cup beef broth
- 1 cup Guajillo Salsa, recipe follows
- Corn tortillas, for serving
- 24 guajillo chiles, stemmed, seeded and deveined
- 4 cloves garlic, peeled
- 1/2 medium white onion, peeled
- 1 vine ripened tomato, boiled 30 seconds, peeled and seeded
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 bay leaf
- Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat.
- Add the potatoes and saute until golden in color, about 5 minutes.
- Transfer the potatoes to a bowl and reserve.
- Add the pork to the same pan.
- Sprinkle with salt and pepper.
- Sear the pork until browned, about 3 minutes per side.
- Return the potatoes to the pan, along with the beef broth and Guajillo Salsa.
- Stir to combine.
- Bring to a simmer and cover.
- Simmer on medium-low heat for at least 15 minutes until the pork is cooked through.
- Turn off the heat and serve immediately with warm tortillas.
- 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.
- Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes.
- Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending.
- Process until smooth.
- Season with 1 teaspoon salt and a pinch of black pepper.
- In a medium, heavy saucepan, heat the vegetable oil over medium heat.
- Strain the pureed guajillo salsa into the pan.
- Add the bay leaf and simmer until thickened, about 10 minutes.
- Taste for seasoning, adding additional salt and pepper as desired.
- Reserve for enchiladas and pork.
- Cook's Note: For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato.
- Yield: 3 cups.
vegetable oil, russet potato, pork butt, kosher salt, beef broth, guajillo salsa, tortillas, guajillo chiles, garlic, white onion, tomato, salt, vegetable oil, bay leaf
Taken from www.foodnetwork.com/recipes/marcela-valladolid/spicy-pork-with-guajillo-salsa-puerco-enchilado-recipe.html (may not work)