Aporreadillo Michoacano is a recipe that is often enjoyed at breakfast time, though it is ideal for any time of the day. This traditional dish is prepared with onion, cecina, egg, lard, tomato, garlic, and chili.
The meat (can be cut into pieces suitable for the size of the molcajete to facilitate the operation) is placed in the molcajete or on a firm surface to start pounding it with the pestle (tejolote), this action is called aporrear.
Gradually, it softens and is shredded. Once well aporreada, we will shred it (as it should be left in small pieces). Set aside.
Place a griddle on the burner over high heat; once hot, roast the tomatoes and serrano chilies. While the tomatoes are on the griddle, you can take the time to slice the onion. Set aside.
Once the tomatoes are ready, place the garlic in the molcajete and grind it, followed by the tomatoes and chilies to make our sauce.
Place the pot on the burner over medium heat and add the lard until it reaches the smoke point, then add the meat and let it brown (the aroma of the browning meat is very enticing).
Once the meat is browned, add the sliced onion and let it sauté before adding the eggs, stirring occasionally until they are ready.
Once the egg is well cooked and integrated with our meat, add the sauce and a little water to remove the remnants from the molcajete and add it to the meat.
Let it boil and taste to adjust the flavor; if you think it needs more salt, add to taste.
It can be accompanied with refried beans or beans from the pot, tortillas, and starfruit juice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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