Cerdo con nopales en salsa del molcajete

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Cerdo con nopales en salsa del molcajete. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cerdo con nopales en salsa del molcajete is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Cerdo con nopales en salsa del molcajete is something that I have loved my entire life.

Many things affect the quality of taste from Cerdo con nopales en salsa del molcajete, 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 Cerdo con nopales en salsa del molcajete delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Cerdo con nopales en salsa del molcajete using 7 ingredients and 15 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Cerdo con nopales en salsa del molcajete:

1. 3 libras lomo de cerdo
2. 1 libra nopales
3. 2 tazas aceite (luego lo recuperarás)
4. 2 tazas salsa del molcajete (ver receta)
5. 2 cucharadas consomé Knorr Suiza
6. cilantro
7. 1 cebolla

Instructions to make to make Cerdo con nopales en salsa del molcajete

1. Aquí tenemos el lomo de cerdo.
2. Quítale toda la grasa y pártelo en cuadritos.
3. En una olla alta, pon las 2 tazas de aceite y agrega la carne. Menea de vez en cuando. Cuando empiece a dorar, con mucho cuidado ve poniéndola en una coladera. Así recuperarás el aceite, que podrás usar por ejemplo, para freír frijoles. Reserva.
4. Aquí tenemos los nopales.
5. Con un buen cuchillo, quítales las espinas (límpialos).
6. Lávalos para quitarles cualquier espina que les pudiera haber quedado.
7. Pícalos. A mí me gusta en tiritas.
8. En una ollita ponlos a cocer con 2 tazas de agua y 1 cucharada de sal. Están cocidos en cuanto se les quita el color verde. En unos 10 minutos.
9. Vacíalos a una coladera para que tiren la baba. Reserva.
10. Aquí tenemos las 2 tazas de salsa del molcajete. Te había comentado que siempre tengo de esta salsa congelada.
11. En una olla de presión, agrega la carne semidorada, la salsa del molcajete, 3 tazas de agua y el consomé. Tapa y deja hervir por unos 30 minutos.
12. Pica la cebolla.
13. En poquito aceite acitrona la cebolla.
14. Después de que pasaron los 30 minutos, apaga la flama y cuando ya puedes abrir la olla de presión, agrega la cebolla acitronada, los nopales cocidos y estilados y el cilantro. Revuelve y deja que hierva unos 5 minutos. Prueba la sazón.
15. Sirve caliente, acompañado de unas tortillitas.

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