Ingredients

• 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.

Preparation

• 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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