Serves 6 – 8
- 1/2 C. oil
- 1 kilo pork shank, cleaned and cut into 1/2 inch cubes
- 10 small chilacate peppers
- 5 small tomatoes
- 2 bay leaves
- 4 whole peppercorns
- 1/2 C. vinegar
- 1 clove garlic
- 40 tortillas
Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 minutes, then add the bay leaf, peppercorns and salt to taste. Cover and cook for 40 minutes.
While the meat is cooking, slit open the chilacate peppers and remove the veins and seeds. Place the cleaned peppers in a saucepan, add the tomatoes and water to cover. Bring to a boil and simmer for 10 – 20 minutes, until peppers are tender.
Place peppers, tomatoes, vinegar and garlic in a blender and blend until smooth. Add this sauce to the meat and bring to a boil, then simmer for 15 minutes more. Adjust seasonings.
Use this as a filling for steamed tacos to take on a picnic or, alternately, as a stuffing for tortas.