Jalisco Style Leg Cake

For when we have a craving and do not know what, we recommend these Jalisco-style leg cakes.

Jalisco Style Leg Cake

Rating: 5.0
For when we have a craving and do not know what, we recommend these Jalisco-style leg cakes.
2 Servings
01:30:00 Horas

Ingredientes

  • 2 birotes or bobbins.
  • Cream to taste.
  • 3 cloves of garlic.
  • 1/4 of pork leg.
  • 10 guajillo chiles without tail or seeds.
  • 1/2 cup of chicken broth.
  • 500 milliliters of water.
  • A piece of onion.
  • Tomato sliced, to taste.
  • Avocado filleted, to taste.
  • Onion sliced, to taste.
  • Rajas to taste.
  • Salt to taste.
  • Oil.

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Process

  • We put a deep pot in the fire.
  • We add the water.
  • We add a clove of garlic.
  • We add the piece of onion.
  • We add salt to taste.
  • We add the leg.
  • We cover the pot.
  • We left in the fire for 50 minutes.
  • Remove from the fire chop to taste and reserve.
  • We add the sliced onion.
  • We add the guajillo chile.
  • We add the chicken powder consommé.
  • We integrate perfectly.
  • We cover the pot.
  • We leave on fire for 15 minutes.
  • We put the blender.
  • We add the guajillo chile.
  • We add the onion.
  • We add 100 milliliters of the broth where we soften the chiles.
  • We liquefy perfectly and we reserve.
  • We put a pan on the fire.
  • We add oil and let it heat.
  • We add the leg.
  • We let fry at the end we want.
  • We add the marinade.
  • We integrate.
  • We leave on fire for 15 minutes.
  • We put an iron on the fire.
  • We add a little oil and let it heat.
  • We put a telera with the crumb on the plate.
  • Let brown for a few minutes.
  • We turn and add a little leg.
  • We turn over again and leave to brown for another few minutes.
  • We turn and add cream on a lid.
  • We add tomato to taste.
  • We add onions to taste.
  • We add rajas to taste.
  • We add avocado to taste.
  • We close our lunch.
  • We let the birote brown for another few minutes on both sides.

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Ready! we have finished our Jalisco style leg cake.

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