Ingredients with Measurements:
- 1 lb. beef tripe, cleaned and chopped
- 1 lb. pork belly, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. achiote paste
- 1 tbsp. cumin
- 1 tbsp. oregano
- 1 tbsp. salt
- 1 tsp. black pepper
- 2 cups water
- 1 cup milk
- 2 cups hominy
- 1 cup peanuts, roasted and ground
- 1 cup cilantro, chopped
- 1 lime, cut into wedges
Special Equipment Needed:
- Large pot
- Blender or food processor
- Skillet
Step-by-Step Instructions:
1. In a large pot, combine the beef tripe, pork belly, onion, garlic, achiote paste, cumin, oregano, salt, black pepper, and water. Bring to a boil, then reduce heat and simmer for 2 hours or until the meat is tender.
2. Remove the meat from the pot and set aside. Reserve the broth.
3. In a blender or food processor, blend the hominy and peanuts until smooth.
4. In a skillet, heat the hominy and peanut mixture over medium heat. Add the reserved broth and milk, stirring constantly until the mixture thickens.
5. Add the meat back into the skillet and cook for an additional 10 minutes.
6. Serve hot, garnished with cilantro and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 540
Fat: 40g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Beef tripe can be substituted with chicken or beef
- Pork belly can be substituted with pork shoulder or bacon
- Achiote paste can be substituted with paprika or chili powder
- Hominy can be substituted with cornmeal or cornstarch
- Peanuts can be substituted with cashews or almonds
Variations:
- Add diced potatoes or carrots for extra texture
- Use chicken instead of beef tripe for a lighter version
- Add hot sauce for extra spice
Tips and Tricks:
- Clean the beef tripe thoroughly before cooking
- Roast the peanuts before grinding for extra flavor
- Use a non-stick skillet to prevent sticking
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a bowl with a lime wedge and cilantro garnish.
Garnishes:
Cilantro and lime wedges
Pairings:
- Rice
- Beans
- Tortillas
Suggested Side Dishes:
- Guacamole
- Salsa
- Chips
Troubleshooting Advice:
- If the mixture is too thick, add more broth or milk
- If the meat is tough, cook for an additional 30 minutes
Food Safety Advice:
- Clean all utensils and surfaces before and after cooking
- Cook meat to an internal temperature of 165°F
Food History:
Chicharron de Guatitas is a traditional Ecuadorian dish that originated in the coastal region of the country. It is a hearty stew made with beef tripe and pork belly, and is typically served with hominy and peanuts.
Flavor Profiles:
Savory, spicy, and nutty
Serving Suggestions:
Serve hot with rice, beans, or tortillas.
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Region: Peruvian