Coleto roast

This delicious dish is from the city of San Cristóbal de las Casas and is always a wise choice. It is cooked with pork and a marinade of ancho chili pepper, flavored with cinnamon and myrtle.

 

Asado coleto

Preparation time: 1 hour

Ingredients
  1. 500 gr. Pork leg
  2. 100 gr. Ancho chili peppers
  3. 3 teeth. Garlic
  4. 100 gr. Onion
  5. 100 gr. Tomatoes
  6. 100 gr. Green tomatoes
  7. 2 pcs. Thyme sprig
  8. 1 pc. Cinnamon stick
  9. 80 ml. Vinegar
  10. Cloves.
  11. 60 gr. Sugar / panela
  12. 50 ml. Of lard
  13. Salt
Preparation
  1. Devein and hydrate the chilies in hot water and vinegar.
  2. Cut the tomatoes and onions to boil together with the garlic and spices, then blend them together with the chilies and strain.
  3. Cut the meat into regular cubes.
  4. seal the meat with a little lard, in a saucepan and then add the mixture of chiles, add water, and finally season it with salt and panela sugar.



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