Name: Adobado Ham Hock
Prep time: 150 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 8 guajillo chiles, for the marinade; 1 jar Ground Tomatoes Del Fuerte® Origin, 400 grams, for the marinade; 1/2 cups achiote, for the marinade; 1/2 cups white vinegar, for the marinade; 1 cup orange juice, for the marinade; 1/2 onions, roasted, for the marinade; 2 cloves garlic, roasted, for the marinade; 2 teaspoons oregano, for the marinade; 1 teaspoon sea salt, for the marinade; 5 black pepper, for the marinade; 2 meat shank, whole and well washed; salt; 1 teaspoon thyme; 1 bunch marjoram; 3 bay leaves; 2 cups nopal, cut into small cubes and cooked, for the sauce; 1/2 cups onion, finely chopped, for the sauce; 3 manzano chiles, cut into small cubes, without seeds or veins, for the sauce; 1/4 cups cilantro, finely chopped, for the sauce; 1/4 cups white vinegar; 1/4 cups lime juice, for the sauce; 1 teaspoon oregano, for the sauce; salt, for the sauce; pepper, for the sauce; tortillas, for serving

Preparation

1h 30 mins

Low

For the marinade: blend the chiles, Del Fuerte Origen® crushed tomatoes, achiote, vinegar, orange juice, onion, garlic, oregano, salt, and black pepper. Place the pork ham hock in a pot, then add the salt and pour the marinade until well covered. Then, add the thyme, marjoram, and bay leaf, cover, and cook over medium heat for 1 hour or until the ham hock is well cooked.