Dish that shows the gastronomic miscegenation, made with pork viscera and a marinade based on corn and achiote seeds. Dish that shows the gastronomic miscegenation.
Preparation time: 1 hour
Ingredients
- 2 kg. Pork giblet
- 2 kg. Pork head
- 300 gr. Yellow corn
- 60 gr. Achiote seed
- 5 gr. Thyme
- Whole pepper
- 2 cloves of garlic
- 50gr. Lard
- 150 gr. Onion
- Salt
Preparation
- Cook the giblets and the pork head meat in plenty of water with the spices, garlic, onion and salt; reserve the cooking broth.
- Brown the corn and grind together with the achiote until it is very fine.
- Separately cut the giblets and the pork head meat into small pieces.
- Fry the giblets with the lard, add the ground corn with a little broth, letting it cook for 25 minutes and check seasoning.
Tips:
It is recommended to wash the giblets with lemon to reduce the characteristic smell they have.
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