Ingredients:
- 1 1/2 kg of beef/chicken/pork (beef parts can be ribs, shank and white bone)
- 1 pepper “ancho” (dry poblano)/ teñir
- 6 Huajillo pepper
- 1 teaspoon granes of dark pepper
- 4 cloves
- Pinch of tomillo about 1/2 teaspoon
- Pinch of cummin about 1/2 teaspoon
- 1 little slice of canela about 1 teaspoon
- 6 garlic cloves
- 1 small purple onion
- 1 slice of ginger
- 1/4 of chocolate (to make hot chocolate a famous brand is “chocolate abuelita” has agrandma in the logo) 25 grams
- 1/2 teaspoon of oregano
- 3 big red tomatoes
- 1 cup of vinegar
- Juice of 2 oranges
- 2 laurel leaves
- Pinapple peel
Process:
Cut the meat into pieces, however you prefer.
Clean the seeds of the dried chiles and put to soak in the vinegar.
Toast the condiments and grind (cumin, pepper, thyme, oregano, cinnamon and cloves)
In a blender add: orange juice, garlic, onion, ground condiments, ginger, tomatoes, soaked peppers (without vinegar) and chocolate. Blend very well for 3 minutes.
Strain the mixture into a strainer not very thin.
Add the pinapple peel for an hour while boiling, then take out.
Add the mixture to the meat. (If you have time to let it rest in the refrigerator for 12 to 24 hours)
Cook in a well-covered pot that does not escape much steam. Beef cooking time 3 to 4 hours, chicken and pork cooking time 1 hour 20 minutes to 1 hour with 40 minutes.
