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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | pound | Pork, fresh, loin, sirloin | 1 | teaspoon | salt | 1 | can or bottle (12 fl oz) | Alcoholic beverage, beer, light | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | medium (2-1/2\" dia) | Onion, chopped | 1 | teaspoon | oregano | 1 | teaspoon | black pepper | 1 | teaspoon | cayenne pepper | 2 | tablespoon | potatoes mashed | 2/3 | cup, sliced | Peppers, sweet, red, raw, chopped | 2/3 | cup, sliced | Onion, chopped | 1 | cup, shredded | Cabbage | 1 | cup, chopped or sliced | Tomatoes chopped | 1 1/2 | teaspoon | salt | 1 | teaspoon | oregano | 1/4 | tablespoon | red pepper flakes, crushed | 2 | tablespoon | Vinegar, apple cider | 1 | cup | whole wheat flour |
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Steps
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Sequence
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Step
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| | 1 | Cut 3 lb of boneless pork into ¾ inch sided pieces. Place in a large bowl. Add and 1 tsp salt and 1 can light beer. Top the pork with water. Cover ajar and simmer away the water. Add 1 lb canned tomatoes, 1 chopped onion to a food processor. Add 1 tsp oregano, 1 tsp black pepper, 1 tsp cayenne, and blend. Go back to the pork, drain the grease off and mash with a fork. Let it cook for a few minutes in left over fat. Add 2 tbsp mashed potato. Add 1/2 a red bell paper, 1 onion sliced, 1 cup shredded cabbage, 1 cup chopped tomatoes, 1 ½ tsp salt, 1 tsp oregano, ¾ tsp crushed red pepper, and 2 tbsp cider vinegar mixed with water. Cover and store this cortido in refrigerator. Take 3 cups of masa harena (flour) and mix it into dough with 2 ½ cups of water and 1 cup corn oil. Take a handful of dough, flatten it to less than a centimeter thick and place a ball of pork, flatten and place on top of the pork. Pinch the edges of the two layers of massa together. Repeat but this time place some shredded cheese on top of pork. Put a non-stick pan on medium heat, place the two masa patties for 10 minutes till both sides turn golden brown. Put some shredded cheese on top of each and fry for a few more minutes. Serve with cortido on the top. |
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