RECIPE FOR PORK ROAST withe mexican rice

Ingredients:

for PORK ROAST:

6 Guajilo Chiles clean and unseen.
4 seeds-free, seeds-free and roasted chilies in a thick comal and soaked afterwards, in hot water
3 peeled garlic teeth
1 kg pork cut into cubes
1 laurel leaf
Half a teaspoon of ground cumin
1 tsp dry oregano
Salt and pepper to taste.

rice for a bbq:

3 cups long grain rice
1/4 cup oil less or more can be used this is my preference
2 garlic cloves
Chopped onion (optional)
Knorr tomate & knorr chicken to taste
1/4 tsp granulated garlic
6 cups very hot water
6 sprigs Cilantro

Directions:

for PORK ROAST:

1. Place the guajillas in a medium pot and cover them with water. Cook for 15 minutes on medium fire and let the chillies be soft.
2. While the chillies are cooking, place the pork meat in a pan with half a cup of water and add the laurel leaf. Cook on high fire until you drop the boil and then lower the flame. Cook until the meat is soft. Like 20 minutes.
3. Place the chillies and garlic in the blender with a cup of the liquid where chillies were cooked, cumin and oregano. Licuate until a very smooth sauce is formed.
4. Now when the meat is cooked and soft add the sauce to the pan. If you need to use a colander to empty the sauce.
5. Low-fire salt and pepper season for about 10 more minutes. After this time, a layer of fat will be formed on the surface of the casserole which it can remove with the help of a spoon.

rice for a bbq:

Add oil to a pan with the garlic cloves add your rice and brown until golden. Add water the knorr to your liking and granulated garlic. Stir well bring to a raging boil add cilantro turn to low cover and cook 25 minutes do not stir or uncover… and done!

Served accompanied by white rice and salad. Enjoy it with some warm tortillas.Ready!! Let’s eat!!