This is an adaptation of a recipe I found in “Mexico: The beautiful cookbook” on 10 January 2021. It uses up to 3 times as many herbs as specified, along with minced pork instead of whole meat.
quantity | ingredient | step | ||
15 g (1) | ancho chile | 1 | ||
water | 1 | |||
3 g | cuminseed | 2 | ||
3 g | dried oregano | 2 | ||
15 g | cilantro leaves | 2 | ||
25 g | garlic | 2 | ||
500 g | pork mince | 3 | ||
20 g | lard | 3 | ||
10 g | salt | 3 | ||
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