Sunday, August 7, 2011
Things to get...
Pork butt or a nice flavorful piece of beef such as a chuck roast or something similar.
2 bunches of cilantro
2 poblano peppers
2 large Jalapeño’s
3 very large tomatoes
3 bunches green onions
2 med yellow onion
3 packages (couple of ozs. each) of GOYA Sazon con azafran seasoning
2 tomatillos (for dipping salsa only)
1 large head of garlic
P.A.N. precooked Corn meal
You might want to make the dipping salsa first the day before because it gets better with time.
In a large food processor bowl add:
2 large cloves garlic
½ med onion
1 large tomato
All the leaves from one bunch of cilantro
Salt and pepper to taste
½ tsp cumin
Process till smooth
Taste for seasoning
Place in fridge
Put meat in oven
Place meat in a baking dish cover with 1 cup of water
Season with 1 package of the Goya Sazon Con Azafran ,
Salt, Pepper, and pepper flakes.
Coarsely chop 1 ½ med onions and place on top
Add 1 large clove of garlic minced
Let the meat cook till very tender and falling apart. Set aside to cool
****Put 3 med peeled potatoes on the stove and cook till tender
Hogao or Tomato sauce for filling
This is part of the filling for the pies
Put a couple tablespoons of olive oil in a fry pan
Put the following ingredients into the pan and fry till the water has all evaporated.
2 bunches of chopped green onions
2 minced large cloves of garlic
1 finely chopped Poblano
1 finely chopped Jalapeño
2 large tomatoes chopped
½ tsp cumin
1 package of the Goya Sazon Con Azafran
Salt and pepper and pepper flakes to taste
Mix the Hogao and the potatoes and slightly mash together leaving the potatoes very lumpy
Let the meat cool and drain the meat juices and set aside to use to make the masa dough later.
using a food processor or knife shred the meat with the onion and garlic that it cooked. Add the meat to the potato mixture and let cool completely. Set aside
Using P.A.N. precooked white corn meal (this is dry not a wet product and is normally on the flour isle of your grocery or in the Spanish section)
Using the directions on the back of the P.A.N. and using the meat juices that your reserved and enough water to so that you have the two cups of liquid needed for the recipe on the back of the package and 1 package of the Goya Sazon Con Azafran. Mix as directed so that you have a smooth masa dough.
Posted by Handywoman