once your masa looks good make a small patty like you would with sausage and try it and adjust salt lard and speadablity not to crumbly not to runny. if your then place in a pan big enough to let the sauce and pork stew for an hour to 45 mins ,make sure to save some red sauce and water from the blender you will need it for the masa later.while that is cooking prepare your masa as per instructions on the MASECA and add some of the red sauce to your liking also I mix mine with LARD like my granny did you can use shortening. cut open and seed all the peppers then plave them in a sauce pan with 3 cups of water along with all the other ingredients and bring to a low boil, then shot off completely and let simmer till peppers are rehydrated, once rehydrated usually 5 mins place all the ingredients in a blender and lend til silky smooth or to your liking. these are the dried type of peppers yo can find in the Mexican isle of most grocery stores, this will do 2 lbs of meat and the masa depends on your taste. I cook the way my grandmother did by taste and after awhile you just get it down, heres goes you need 1/4 onion, pinch of comino/cumin,3cloves of garlic1 tsp of oregano,1tsp paprika, 6 guajillo peppers ,4 ancho chiles.
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