from my family recipes


1 kg of pork beef loin
2 liters of water
3 guajillo chiles, washed, cored, seeded
1 Charcoiled tortilla
1 cup peanuts
½ onion
1 red tomato
2 cloves garlic
Oil for frying

Cook meat in 2 liters of water add 1 teaspoon salt and cook until meat is tender.

In a skillet fry guajillo chiles, peanuts, onion, red tomato, garlic cloves, until well browned, remove from heat and put everything in a glass blender and add the tortilla tatem, then remove the tomato´s shell and blend all until sauce becomes smooth and soft.

In a pot add oil and fry the meat until the meat is browned, add the sauce until season and change color.

Serve with white rice and black beans.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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2 Responses to Encacahuatado

  1. please tell me what a tadem tortilla is. i am not familiar with this term in english o español: ‘tortilla tatemada’

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