Difference between revisions of "Mochomos"
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# Bring meat, water, onion and salt to a boil in a large saucepan. Lower heat, cover and let simmer until meat is very tender, 1 hour typical. | # Bring meat, water, onion and salt to a boil in a large saucepan. Lower heat, cover and let simmer until meat is very tender, 1 hour typical. | ||
# Uncover and set heat to high, boil until most of the water has evaporated. Watch the meat closely and stir so it doesn't and burn. | # Uncover and set heat to high, boil until most of the water has evaporated. Watch the meat closely and stir so it doesn't and burn. | ||
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[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
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Latest revision as of 16:39, 15 July 2012
Description
Mochomos, shredded pork Chihuahua-style. Serves 6 to 8. Can be eaten as-is or used as a taco filling.
Ingredients
- 2 pounds boneless pork shoulder (1 inch pieces)
- 2 cups water
- 1 small white or yellow onion, quartered
- 1 teaspoon salt
- 2 cups guacamole
- 1 tomato, thinly sliced
- 1 handful of shredded lettuce
Procedures
- Bring meat, water, onion and salt to a boil in a large saucepan. Lower heat, cover and let simmer until meat is very tender, 1 hour typical.
- Uncover and set heat to high, boil until most of the water has evaporated. Watch the meat closely and stir so it doesn't and burn.
- Using two forks shred the meat. Make sure no large chunks remain.
- Fry the pork in a lightly greased skillet until the meat turns a golden brown.
- Create a mound of the meat mixture on a plate and surround with guacamole.
- Garnish with shredded lettuce and tomato slices.
