Chile atole de puerco

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Chile atole de puerco. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chile atole de puerco is one of the most well liked of current trending meals on earth. It's appreciated by millions every day. It's easy, it's quick, it tastes delicious. They're nice and they look fantastic. Chile atole de puerco is something that I have loved my whole life.

Many things affect the quality of taste from Chile atole de puerco, 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 Chile atole de puerco 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 Chile atole de puerco is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chile atole de puerco estimated approx 50 minutos.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Chile atole de puerco using 12 ingredients and 3 steps. Here is how you cook that.

Carne de cerdo en cuadritos en una salsa de chile, epazote y bolitas de masa de maiz

Ingredients and spices that need to be Make ready to make Chile atole de puerco:

1. ¼ cebolla fileteada
2. 2 dientes ajo
3. 500 gr carne de cerdo en cuadritos
4. 4 chiles guajillos
5. 4 chiles anchos
6. 3 jitomates
7. 2 ramas epazote
8. 3 cdas aceite
9. 1/4 kg masa de maíz
10. 4 cdas manteca de cerdo
11. 500 gr champiñones rebanados
12. al gusto Sal y pimienta

Instructions to make to make Chile atole de puerco

1. Se cuece la carne en una olla con agua, sal, cebolla, ajo.
2. Aparte en una olla con agua hirviendo remoja los chiles guajillos, y el ancho hasta que estén suaves, licua junto con el jitomate, cuela y vierte en una olla una cucharada de aceite caliente, fríe un minuto, añade la salsa al caldo donde se coció la carne, mezcla bien, sazona y añade una rama de epazote.
3. Aparte mezcla la masa con 2 cucharadas de manteca de cerdo y sal al gusto, forma bolitas y mete una hoja de epazote en cada una, fríe en un poco de manteca hasta que doren ligeramente, ya que estén doradas añade al caldo junto con los champiñones, rectifica la sazón, deja hervir 5 min mas y sirve.

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