Carne de puerco con rajitas

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Carne de puerco con rajitas. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Carne de puerco con rajitas is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It's simple, it's fast, it tastes delicious. They're fine and they look fantastic. Carne de puerco con rajitas is something which I have loved my whole life.

Many things affect the quality of taste from Carne de puerco con rajitas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carne de puerco con rajitas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Carne de puerco con rajitas is 6 a 8 aprox.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carne de puerco con rajitas estimated approx 90 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Carne de puerco con rajitas using 7 ingredients and 6 steps. Here is how you cook that.

Este 2019 me daré a la tarea de compartirles recetas de platillos realizados por mi famila, las cuáles nos han deleitado generación tras generación.
En esta ocasión se trata de un guiso muy popular Michoacano para acompañar las corundas.

Ingredients and spices that need to be Take to make Carne de puerco con rajitas:

1. 1 kg carne de cerdo (preferentemente costilla)
2. 6 chilacas o 2 chiles poblanos
3. 500 gr jitomate
4. Al gusto chiles serranos
5. 1 cebolla pequeña
6. 2 dientes ajo
7. Al gusto sal y pimienta

Instructions to make to make Carne de puerco con rajitas

1. Cortar la carne en trozos pequeños, llevar a un sartén con tapa, añadir 1 taza de agua, hervir a fuego medio bajo hasta que evapore todo el líquido.
2. Mientras tanto asar las chilacas o chiles poblanos directamente a la flama hasta que se despegue la piel (formando ampollas), guardar en bolsa plástica para que suden y sea más sencillo quitar la piel y las semillas. Ya limpios cortar en rajitas y reservar. Consejo de mi cuñada Victoria: No pasa nada si se van algunos residuos de piel quemadita y semillas, eso le dará muy buen sabor al guiso.
3. Freír la carne en la misma grasa que soltó asegurando quede doradita pareja.
4. Cocer los chiles serranos y los jitomates en muy poca agua, licuarlos con la cebolla, ajo, sal y pimienta. Añadir a la carne ya dorada y permitir se cocine por unos 15 minutos, si lo cree necesario se puede añadir un poco de líquido (agua o caldo).
5. Unos 2 o 3 minutos antes de terminar la cocción, agregar las rajitas, rectificar sazón.
6. Este guiso sirve para acompañar las corundas, aunque también es delicioso con morisqueta, frijolitos o vegetales cocidos como calabacita y chayote 😍

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