Guatemalan Revolcado Recipe
The pork is first cooked separately, while the chilies and tomatoes are blended into a sauce. The sauce is then added to the meat, and they are cooked together. It is typically served with rice or tortillas.
Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course
Cuisine Guatemalan
Servings 4 Yield
Calories 254 kcal
- Pig's head (cut in half) - 1
- Pork livers - 14 oz.
- Tomatoes - 21 oz.
- Red chili peppers - 3
- Corn tortillas - 3
- Onion - 1
- Green bell pepper - 1
- Cumin - 1 Tbsp
- Annatto powder - 1 Tbsp
- Corn oil - as needed
- Salt and pepper - to taste
Clean the pig's head.
Using a large pot, submerge the head in salted water and boil until the ears and skin are soft, about 2 hours.
Cut off the pigs ears, remove all the meat from the head and set aside.
Boil the livers in salted water for 20 minutes.
When all the meats are cooked and tender, chop them into pieces.
Place the tortillas in water to soak.
Fry the chopped meat in oil with the onion and green pepper.
Roast the tomatoes and chillies.
Chop the chillies and remove the skin from the tomatoes.
Add the tomatoes, chillis and cumin into a blender and process.
Add the soaked corn tortillas to the mixture and then blend.
Blend the meat and add to the prepared sauce.
Season with salt and pepper, add the annatto powder.
Boil for 10 minutes and serve with rice.
Calories: 254kcalCarbohydrates: 22gProtein: 18gFat: 11gSaturated Fat: 3gCholesterol: 99mgSodium: 129mgFiber: 4gSugar: 8g
Keyword Guatemalan Revolcado Recipe