Petroleras

Name: Petroleras
Prep time: 55 min
Cook time: 30 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1 tablespoon lard, for cooking the rib; 2 cups pork ribs, boneless and chopped into medium cubes; garlic powder, for the ribs; salt, for the ribs; 1 kilo masa dough, for the dough; 1 tablespoon lard, for the dough; 1/2 cups water, for the dough; salt, for the dough; lard; refried beans; red salsa; green salsa; onion, finely chopped, for garnish; queso fresco, crumbled, for garnish; Sidral Mundet® Strawberry-Kiwi Flavor, for accompaniment

Mundet

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.

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Reviewed by Editorial Team of Kiwilimón

Published: 13-09-2023

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.