Petroleras
In Mexico, we love garnacha, so we have created countless versions: quesadillas, sopes, huaraches, gorditas, machetes, and more. However, in Mexico City, we have a very special recipe. The famous petroleras!This dish was created in Azcapotzalco and is characterized by its large size. It is generally very similar to a sope, but gigantic, and is usually accompanied by beans, cheese, onion, and green and red sauce. Moreover, it is topped with steak, quesillo, longaniza, and more.So get ready to enjoy the flavors of our city and pair this rib petrolera with a Sidral Mundet® Strawberry-Kiwi flavor.Click here for more recipes to vary your menu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 1 tablespoon lard, for cooking the rib
- 2 cups pork ribs, boneless and chopped into medium cubes
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- 1 kilo masa dough, for the dough
- 1 tablespoon lard, for the dough
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- lard
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- red salsa
- green salsa
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- queso fresco, crumbled, for garnish
- Sidral Mundet® Strawberry-Kiwi Flavor, for accompaniment
Preparation
25 mins
30 mins
Low
- Heat the lard in a pan over medium heat, fry the meat, and season with garlic powder and salt. Fry for 10 minutes or until golden. Remove from the pan and set aside.
- Mix the dough, lard, water, and salt until a wet but consistent dough forms. Shape into balls the size of your hand, then form cylinders as if making a huarache. Line a press with plastic and flatten the dough, but if you don’t have a tortilla press, you can use a rolling pin. Remember that the tortillas should be thin.
- Heat a bit of lard on a griddle and cook the tortillas for 5 minutes on each side. Add a bit of green sauce to one half of the petrolera and red sauce to the other half. Add the meat and remove.
- Serve, garnish with onion and fresh cheese, and accompany with Sidral Mundet® Strawberry-Kiwi flavor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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