Name: Tortas de la Barda
Total time: 135 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 20 g Ancho chile; 150 g avocado; 400 g Bolillo roll; 2 g cumin powder; 2 g Epazote; 15 g Garlic cloves; 30 g Guajillo chile; 100 g Ham; 30 g Lard; 150 g Mexican chorizo; 1 g Mexican oregano; 20 g onion; 1 g pepper; 50 g pickled jalapeños; 300 g pinto beans; 100 g Pork cheese; 500 g Pork leg; 50 g Pork rinds; 100 g queso fresco; 8 g salt; 200 g sirloin beef; 50 g vinegar

Malzemeler

Malzemeler
20 g Ancho chile
150 g avocado
400 g Bolillo roll
2 g cumin powder
2 g Epazote
15 g Garlic cloves
30 g Guajillo chile
100 g Ham
30 g Lard
150 g Mexican chorizo
1 g Mexican oregano
20 g onion
1 g pepper
50 g pickled jalapeños
300 g pinto beans
100 g Pork cheese
500 g Pork leg
50 g Pork rinds
100 g queso fresco
8 g salt
200 g sirloin beef
50 g vinegar

Hazırlanışı

Prepare the Pierna Adobada: Place the Pork leg in a pot with enough water to cover it. Add 3 grams of Salt and cook until tender, about 60-90 minutes. Once cooked, remove the Pork leg, let it cool slightly, and shred it.

While the Pork leg cooks, rehydrate the Guajillo chiles and Ancho chiles by removing stems and seeds, then simmering them in hot water for 10 minutes until softened. Drain the chiles.

Blend the rehydrated Guajillo chiles, Ancho chiles, Garlic cloves, White vinegar, 2 grams of Salt, Cumin powder, and Mexican oregano with 200 grams of water until smooth. Strain the adobo mixture if desired for a smoother sauce.

Tortas de la Barda

Malzemeler

Hazırlanışı

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