This stuffed sweet potato recipe will be a completely different way of eating shredded meat. This dish is not only novel, it also contains all the food groups, it is substantial and profitable, as well as an excellent option to take away from home, such as lunch, since they can be consumed at room temperature. To save time, bake the sweet potatoes while the meat is cooking.
Learn more about Sophia Rivera
Ingredients4 portions
Preparation
For the meat, in a pot over medium heat heat water, add the onion, garlic, bay leaf, meat and salt necessary; Cook for 1 hour. Remove from heat and shred. Reservation.
Preheat the oven to 200 ° C, wrap the sweet potatoes in aluminum and bake for 40 minutes. Reservation.
For the sauce, grind the pasilla chili, the broad chili, the morita chili, the onion and the garlic with the broth of the meat cooking and reserve in the blender. Fry the sauce over medium heat with vegetable oil, add the cumin, cinnamon and season with salt, cook for 5 minutes.
Add the meat to the sauce and cook for 10 minutes, so that the flavor is incorporated. Withdraw
For sweet potatoes, remove the peel and with the help of a spoon, dig to make the space that fills with the meat; Garnish with sour cream, ranch cheese, cilantro, pumpkin seeds, grain salt and pepper.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: