Revolcado
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
4 hrs
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Rest Time
1 d
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Total Time
4 hrs 30 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Guatemalan
Revolcado
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Revolcado is a delicious Guatemalan stew that is prepared with pig's head and offal, that are simmered in a spicy tomato sauce.
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Ingredients
- 1 pig's head , cut in 2 by your butcher
- 1 lb pork liver
- 4 pork hearts
- 5 tablespoons corn oil
For the recado
- 1½ lb tomatoes
- 10 oz. tomatillos
- 3 chili peppers from Guatemala
- 1 large onion , cut into 4
- 7 cloves garlic
- 1 large red bell pepper
- 1 teaspoon cumin
- 3 corn tortillas
- 1 tablespoon annatto seeds (roucou seeds)
- ½ cup boiling water
- salt
- pepper
Equipment
- blender
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Instructions
- Infuse the annatto seeds in the boiling water for 24 hours.
- Place the pig's head in a pot. Cover generously with water and salt.
- Cover and cook over medium heat for 2 hours and 30 minutes or until the ears and skin are tender.
- Regularly skim and add boiling water in case of evaporation.
- Drain and remove all the meat from the head and tongue and cut into small pieces.
- Cut out the ears and all the skin in the same way.
- Cook the pork hearts in a large volume of salted water for 15 minutes. Drain and cut into small pieces.
- Then cook the liver for 20 minutes in a large volume of salted water.
- Once cooked, drain and cut half of the liver into pieces and reserve the other half, which will be used to thicken the dish.
- Dip the corn tortillas in a little water. Set aside.
Recado
- On a griddle or in the oven, dry roast the tomatoes, hot peppers, tomatoes and bell pepper.
- Also roast the onion and unpeeled garlic cloves.
- Remove blistered skin from tomatoes, tomatillos, hot peppers, bell peppers, and garlic cloves.
- Pour everything into a blender as well as the onion and cumin and mix until obtaining a smooth texture.
- Filter this mixture. The recado is ready.
- Squeeze the corn tortillas.
- In a blender, pour the annatto seeds infusion (without the seeds), add the other half of the liver and mix well.
- In a large pot, heat corn oil over medium heat.
- Sauté the tortillas for a minute.
- Add the liver mixture, stir well and cook on low heat for 1 minute.
- Add the recado and mix well.
- Add all the meat previously cut into small pieces. Add salt, pepper and stir well.
- Cover and cook on low-medium heat for 20 minutes.
- Serve with white rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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