Guisado: Pork and Cactus in Salsa Recipe by: El Burrito Mercado
Ingredients 2 lb pork butt cut into 1/2” cubes 5-6 tomatillo, remove husks and wash
2 Roma tomato 1/4 white onion 4 garlic cloves 3 jalapeño peppers or 2 serrano peppers (choose your spiciness) 2 tsp oregano 2 tsp salt 2 tsp pepper 1 Tbsp chicken bouillon Cooking oil 1 cup water 1 lb cleaned (spikes removed) fresh cactus, chopped into thin 1” slices (optional: use cactus in a jar) Instructions 1. Heat 3 tablespoons of oil in a pot over medium heat, add the cubed pork butt. 2. Season with salt & black pepper, cover pot and let it cook for about 15 minutes, stir occasionally until golden brown. 3. Prepare the cactus: Carefully remove the spikes from the cactus pad with a sharp knife or peeler, rinse, then slice into thin small pieces, bite size or about 1 inch long. Run it under water again to make sure all of the slivers are off. Add it to the meat and cover. Stir occasionally, until the fresh cactus is cooked (it will release the mucilage (slimy gooey clear liquid). It is fully cooked when it changes color and no more goo is present. About 7 minutes. (If you prefer to use the jarred cactus, drain the juice and goo, rinse it well with water in a strainer, then add it when you add the sauce). 4. Make the sauce: Heat 2 tablespoons of oil in a medium fry pan. Once hot, add the tomatillo, fresh tomato and two garlic cloves. Cook until charred. As soon as the garlic is toasted, remove it and place it in the blender. Continue to cook the tomatillo and tomato until they are completely charred on all sides. Then, using tongs, add to the blender. In the blender, also add the water, onion, oregano and bouillon blend until desired consistency. 5. Pour the sauce over the cactus and meat. Simmer on low for about five minutes.
6. Serve with eggs, rice, potatoes, or beans. Enjoy!
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MAY 2024
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