Name: Cheese Crust with Suadero
Prep time: 150 min
Cook time: 130 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 kilo rose meat; 2 cups water, for the suadero; 1 cup evaporated milk, for the suadero; 1 orange, in halves, for the suadero; 1/2 onions, in quarters, for the suadero; 5 cloves garlic, for the suadero; 1 teaspoon black peppercorn, for the suadero; 1 teaspoon clove, for the suadero; 2 bay leaves, for the suadero; 1 tablespoon coarse salt, for the suadero; 1/4 bunches cilantro, for the suadero; 2 tablespoons vegetable oil, for the suadero; cooking spray, for the crust; 2 cups Parmesan cheese, grated, for the crusts; onion, to accompany; cilantro, to accompany; guacamole, to accompany; lime, to accompany

Preparation

20 mins

2h 10 mins

Low

For the suadero: place the suadero with water, evaporated milk, orange, onion, garlic, whole pepper, clove, bay leaf, coarse salt, and cilantro in a 24 cm Vasconia® saucepan with a glass lid. Cover, cook the suadero for 2 hours, and remember to remove the foam that forms during cooking. If necessary, add more hot water to the suadero to keep it hydrated and prevent it from drying out. When the suadero is tender, remove it from the heat, let it cool slightly, and when possible, chop the meat into small cubes.